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Czech Plum Dumplings (Švestkové knedlíky) - photo 1
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Czech Plum Dumplings (Švestkové knedlíky)

Czech Cuisine Main dishes Desserts 90 min Medium 5 wyświetleń ~20.80 PLN - (0)
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Description

Plum dumplings are the quintessence of Czech home cooking, a dish that evokes childhood memories and the warmth of family home. They are delicate, fluffy potato dumplings, with a whole, juicy plum hidden inside. In the Czech Republic, they are often served as a sweet main dish, especially in the late summer and autumn season when plums are at their best. Their taste is a perfect balance of the sweetness of ripe fruit, slightly salty dough, and the richness of toppings. After cooking, the dumplings are generously drizzled with melted butter, sprinkled with grated hard cheese (known as 'tvaroh na strouhání') and powdered sugar. The combination of the soft, warm dumpling with the cool, slightly sour cheese and sweet sugar creates an extraordinary harmony of flavors and textures. This dish is not only delicious but also very filling, perfect for lunch on a cooler day.

Składniki (10)

Servings:
4
  • Potatoes 5 szt.
  • Wheat flour 150 g
  • Potato flour 150 g
  • Egg 1 szt.
  • Hungarian plums 600 g
  • Hard cheese 200 g
  • Butter 100 g
  • Powdered sugar 50 g
  • 🌿 Przyprawy
  • Salt 17 g
  • ✨ Opcjonalne
  • Ground cinnamon 4 g
💰 Szacowany koszt dania: ~20.80 PLN (5.20 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the potatoes

1

Thoroughly wash the potatoes under running water, do not peel them. Place them in a large pot, cover with cold water so that they are completely submerged, and add one tablespoon of salt (about 15g). Cook until tender, which will take about 20-30 minutes depending on the size of the potatoes. Check with a fork - it should easily pierce the potato. Drain and let cool completely. It’s best to cook them the day before.

Ingredients: Potatoes, Salt
Cooking potatoes in their skins prevents them from absorbing too much water, which is crucial for the consistency of the dough. Use a large pot so that the potatoes cook evenly. Don't rush the cooling process - hot potatoes will make the dough sticky.
2

Completely cooled potatoes, peel them. Then press them through a potato ricer onto a work surface or into a large bowl. If you don't have a ricer, you can grate them on a fine grater. The goal is to achieve a smooth, fluffy mixture without lumps.

Ingredients: Potatoes
A potato ricer is the best tool because it aerates the mixture and guarantees a lump-free result. Avoid using a blender or food processor, as they will make the potato mixture sticky and gummy.

Dough for dumplings

3

To the pressed potatoes, add wheat flour, potato flour, crack in one egg, and add two pinches of salt (about 2g). Quickly and efficiently knead all the ingredients by hand, just until they come together into a smooth, elastic, and uniform ball of dough. The dough should be soft but not sticky to the hands.

Ingredients: Wheat flour, Potato flour, Egg, Salt
The biggest mistake is kneading the potato dough for too long. The longer you knead it, the more it becomes thin and sticky. Work quickly, 2-3 minutes is enough. If the dough is too sticky, add a little potato starch.

Shaping the dumplings

4

On a lightly floured surface, shape the dough into a log with a diameter of about 5-6 cm. Then, cut it with a sharp knife into 12 equal slices, each about 2 cm thick.

Use a sharp knife to ensure a clean cut that doesn't crush the dough. You can lightly dust the knife with flour to prevent it from sticking to the dough. Even portions will ensure that the dumplings cook at the same time.
5

Flatten each slice of dough in your hands to create a round disc about 8-10 cm in diameter. Place one washed and dried plum (pitted) in the center of each disc. You can also sprinkle a little cinnamon on the plum for added aroma. Then, carefully pinch the edges of the dough over the plum, forming a neat, round ball. Make sure there are no holes.

Ingredients: Hungarian plums, Ground cinnamon
This is the most important step! The dumpling must be tightly sealed, otherwise it will fall apart during cooking. While rolling it in your hands, smooth out all the seams. Place the finished dumplings on a floured board so they don't stick.

Cooking dumplings

6

In a large, wide pot, bring a large amount of water to a boil (at least 3-4 liters). Salt the water (about 1 teaspoon of salt per liter). When the water starts to boil vigorously, reduce the heat to medium so that the water is just gently 'bubbling'. Carefully, in batches, place the dumplings into the water using a slotted spoon. Do not drop them all in at once to avoid drastically lowering the water temperature.

Ingredients: Salt
The pot must be large enough for the dumplings to float freely and not stick together. After placing the dumplings in the water, gently stir with a wooden spoon to ensure they do not stick to the bottom.
7

Cook the dumplings for about 4-5 minutes from the moment they float to the surface. They will be ready when they slightly puff up. Carefully remove them from the water using a slotted spoon and place them on a plate.

Cooking time depends on the size of the dumplings. To ensure they are ready, you can take one out and cut it in half. The dough inside should be fully cooked, not raw.

Preparation of the topping and serving

8

Meanwhile, while the dumplings are cooking, prepare the toppings. Grate the hard cheese on a coarse grater. In a small saucepan over low heat, melt the butter - it should be liquid and hot, but not burnt.

Ingredients: Hard cheese, Butter
You can prepare the cottage cheese in advance and store it in the refrigerator. Melt the butter just before serving so that it is hot. You can lightly brown it for a nutty aroma.
9

Hot, freshly cooked dumplings should be arranged on plates (3-4 per serving). Drizzle them generously with melted butter, sprinkle with a large amount of grated cheese, and finally dust with powdered sugar to taste. Serve immediately.

Ingredients: Butter, Hard cheese, Powdered sugar
Don't skimp on the toppings – they give this dish its character! The dish tastes best warm, when the butter soaks into the dough, and the cheese contrasts with the hot dumpling.

Fun Fact

💡

In the Czech Republic and Slovakia, fruit dumplings (ovocné knedlíky) are so popular that they often serve as a full, hearty meal rather than just a dessert. The tradition of making them dates back hundreds of years and is passed down from generation to generation.

Best for

Obiad na słodko Sezonowy podwieczorek Danie dla dzieci Spotkanie rodzinne

Tips

🍽️ Serving

Serve the dumplings immediately after cooking, when they are the most delicate. For added freshness, you can add a dollop of thick sour cream or natural yogurt, which will perfectly balance the sweetness of the dish. Some Czechs also sprinkle them with ground poppy seeds mixed with powdered sugar.

🥡 Storage

Dumplings taste best when fresh. If there are any leftovers, store them in the fridge in a sealed container for up to 2 days. It's best to reheat them in a steamer for a few minutes, which will help them regain their fluffiness. Reheating in the microwave may make them rubbery.

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