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Czech Plum Dumplings (Švestkové knedlíky) with Cottage Cheese and Poppy Seeds - photo 1
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Czech Plum Dumplings (Švestkové knedlíky) with Cottage Cheese and Poppy Seeds

Czech Cuisine Main dishes Desserts 70 min Medium 4 wyświetleń ~29.68 PLN - (0)
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Description

Here is the essence of Czech home cooking – fluffy and delicate cheese dumplings, hiding a whole, juicy plum inside. This dish, often served as a sweet lunch in the Czech Republic, is true comfort food, evoking memories of childhood and family gatherings. The dough, made from fresh cheese, is incredibly soft and light, unlike the heavier potato versions. After cooking, the hot dumplings are generously drizzled with melted butter, which soaks into the delicate dough, and then sprinkled with a mixture of ground poppy seeds, powdered sugar, and grated hard cheese to balance the sweetness. The contrast of the sweet, slightly tart plum, fluffy dough, and crunchy toppings creates an unforgettable taste experience. Visually, the dish is very appetizing – white dough balls dusted with black poppy seeds and white sugar, drizzled with golden butter, look incredibly homely and inviting.

Składniki (11)

Servings:
4
  • Semi-fat cottage cheese 500 g
  • Wheat flour type 450 250 g
  • Egg 2 szt.
  • Semolina 50 g
  • Hungarian plums 800 g
  • Butter 100 g
  • Ground poppy seeds 100 g
  • Powdered sugar 50 g
  • Hard cheese 150 g
  • 🌿 Przyprawy
  • Salt 0.2 szczypt
  • ✨ Opcjonalne
  • Granulated sugar 15 g
💰 Szacowany koszt dania: ~29.68 PLN (7.42 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the dough

1

In a large bowl, place 500g of semi-fat curd. Use a fork to thoroughly mash it and eliminate any lumps. The curd should have the consistency of a thick paste. Then, crack 2 whole eggs into the curd, add 50g of semolina, and 2 pinches of salt (about 2g). Mix everything vigorously with a wooden spoon or spatula until the ingredients combine into a uniform, creamy mass.

Ingredients: Semi-fat cottage cheese, Egg, Semolina, Salt
It's best to use block cheese that has been chilled in the fridge - it will be easier to mash. Do not use a blender, as it may make the mixture too liquid.
2

Gradually add the sifted wheat flour to the cheese mixture, initially mixing with a spoon. When the dough becomes too thick to mix, transfer it to a lightly floured work surface. Knead the dough by hand for about 3-4 minutes, just until the ingredients are combined and the dough is smooth. The finished dough should be soft, elastic, and slightly sticky to the touch – this is normal for cheese dough.

Ingredients: Wheat flour type 450
A key mistake is adding too much flour or kneading for too long. This will make the dumplings hard and rubbery. The dough should be soft; don't try to force it to be completely non-sticky.

Shaping the dumplings

3

Wash the plums, dry them, and gently cut them lengthwise, but not all the way through, just enough to remove the pit. In the place of the pit, sprinkle a small pinch of granulated sugar. Divide the prepared dough into about 16 equal parts (depending on the size of the plums). Flatten each piece of dough in your hands into a round patty about 0.5 cm thick.

Ingredients: Hungarian plums, Granulated sugar
If the plums are very juicy, it's worth drying them with a paper towel after washing. Adding sugar inside is optional, but recommended for a sweeter taste and delicious syrup inside.
4

Place the prepared plum in the center of each dough round. Then, carefully pinch the edges of the dough over the plum, forming a ball. Make sure all the seams are sealed very well so that the dumpling does not open during cooking. Gently roll the formed ball in your hands to give it a smooth, round shape. Set the finished dumplings aside on a board or countertop lightly dusted with flour.

This is the most important step! Take a moment to thoroughly seal the dough. You can slightly moisten your fingers with water if the dough doesn't want to stick. Don't leave the formed dumplings for too long, as they may become soggy.

Cooking dumplings

5

In a large, wide pot (with a capacity of at least 5 liters), bring a large amount of water to a boil – it should fill the pot to 2/3 of its height. Add 3 pinches of salt (about 3g) to the water. When the water starts to boil vigorously, reduce the heat so that the water is just gently 'blinking' (slightly bubbling).

Ingredients: Salt
Using a large pot is key to allow the dumplings to swim freely and not stick together. Too vigorous boiling can damage the delicate dough.
6

Carefully, in batches (5-6 at a time), place the dumplings into the boiling water. It's best to use a slotted spoon for this. After adding them, gently stir the water with a wooden spoon so that the dumplings do not stick to the bottom. Cook them for about 4-5 minutes from the moment they float to the surface. They will then be slightly puffed up and cooked through.

Do not drop all the dumplings at once, as this will lower the water temperature and they may stick together. The cooking time starts from the moment they float to the surface - that's a sign that the dough is almost ready.

Serving

7

Remove the cooked dumplings from the water using a slotted spoon, allowing the excess water to drain well. In a small saucepan over low heat, melt 100g of butter until it becomes liquid and starts to smell nutty. Grate the firm cottage cheese on a coarse grater. In a bowl, mix the ground poppy seeds with powdered sugar.

Ingredients: Butter, Hard cheese, Ground poppy seeds, Powdered sugar
To check if the dumpling is ready, you can take one out and cut it in half. The dough inside should be uniform, without any raw bits.
8

Serve the dumplings immediately after cooking, while they are hot. Place 3-4 dumplings on a plate per serving. Generously drizzle them with melted butter. Then, sprinkle generously with a mixture of poppy seeds and powdered sugar, and finally, garnish with grated hard cheese. Serve right away.

Ingredients: Butter, Hard cheese, Ground poppy seeds, Powdered sugar
The order of serving the toppings matters: butter first, so it soaks into the dough, and then the dry toppings that will stick to it. Don't skimp on the toppings – they give this dish its character!

Fun Fact

💡

In the Czech Republic, dumplings (knedlíky) are almost a national dish, appearing in dozens of variations. Sweet fruit dumplings, such as those with plums (švestkové), strawberries (jahodové), or apricots (meruňkové), are often served as a main course rather than a dessert, especially in the summer. This is a typical example of simple, rustic food that has gained the status of a culinary symbol.

Best for

Niedzielny obiad Słodka kolacja Danie dla dzieci Sezonowy podwieczorek

Tips

🍽️ Serving

Dumplings taste best hot, freshly cooked. In addition to traditional accompaniments, they can be served with a dollop of thick sour cream or Greek yogurt, which adds a refreshing note to the dish. In the summer season, they also pair wonderfully with vanilla sauce or puree made from other berries.

🥡 Storage

Dumplings are best eaten immediately. However, if there are leftovers, they can be stored in the fridge in a closed container for up to 2 days. Before serving, 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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