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Czech potato dumplings with plums and poppy seeds (Bramborové knedlíky se švestkami) - photo 1
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Czech potato dumplings with plums and poppy seeds (Bramborové knedlíky se švestkami)

Czech Cuisine Main dishes Vegetarian Dishes 90 min Medium 4 wyświetleń ~22.53 PLN - (0)
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Description

This is a classic dish of Czech cuisine that blurs the line between a main course and a dessert. They are fluffy, delicate dumplings made from cooked potatoes, with a whole, juicy plum hidden inside. After cooking, the dumplings are generously drizzled with melted butter and sprinkled with a mixture of ground poppy seeds and powdered sugar. The contrast of flavors is key here: the slightly tart, warm plum perfectly complements the neutral, potato dough, the sweetness of the sugar, and the characteristic, slightly nutty taste of the poppy seeds. The dish is incredibly filling and warming, perfect for cooler autumn days. In the Czech Republic, it is often served as a full-fledged, meatless lunch, especially during plum season. Visually, it looks very appetizing – dark dumplings coated with black poppy seeds and white sugar, drizzled with golden butter, create a rustic and homely composition.

Składniki (10)

Servings:
4
  • Potatoes 6.7 szt.
  • Fine wheat flour 200 g
  • Potato flour 100 g
  • Egg 2 szt.
  • Hungarian plums 600 g
  • Butter 100 g
  • Ground poppy seeds 100 g
  • Powdered sugar 80 g
  • 🌿 Przyprawy
  • Salt 0.2 szczypt
  • ✨ Opcjonalne
  • Hard cheese 150 g
💰 Szacowany koszt dania: ~22.53 PLN (5.63 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the potatoes

1

Thoroughly wash the potatoes under running water, but do not peel them. Place them in a large pot, cover with cold water so they are completely submerged, and add a teaspoon of salt. Cook over medium heat until tender, which will take about 25-30 minutes from the moment it starts boiling. To check if they are ready, pierce the largest potato with a thin knife or fork – it should go in without resistance. Drain the potatoes and let them cool completely. You can even cook them the day before.

Ingredients: Potatoes, Salt
Cooking potatoes in their skins is key! This way, they will absorb much less water, and the dough will be firmer and easier to knead. Don't rush peeling the hot potatoes; they need to be cool so that the dough doesn't stick.

Preparation of potato dough

2

When the potatoes have completely cooled, peel them. Then, pass them through a potato ricer directly onto a clean countertop or into a large bowl. If you don't have a ricer, you can grate them on a fine grater. The goal is to make the mixture as smooth and lump-free as possible.

Ingredients: Potatoes
Use a potato ricer or grater. Avoid a blender or food processor, as they can make the potato mixture sticky and stretchy due to the release of excess starch.
3

Add the semolina flour, potato flour, eggs, and a pinch of salt to the pressed potatoes. Start kneading the dough with your hands. At first, it will be sticky, but as you knead, the flour will combine with the potatoes. Knead quickly and efficiently, just until the ingredients come together into a smooth, elastic ball that doesn't stick to your hands. This process should take no more than 3-4 minutes.

Ingredients: Fine wheat flour, Potato flour, Egg, Salt
This is the most important step! Do not knead the dough for too long. The longer you knead it, the more gluten is released, and the firmer the dumplings will be. The dough is ready when it is uniform and comes away from your hands. If it is too sticky, add a little bit of semolina flour, but do so sparingly.

Shaping the dumplings

4

Wash the plums, dry them, and gently remove the pits, trying not to cut the fruit all the way through. You can do this by pressing on the stem with the blunt end of a wooden spoon to push the pit out from the other side, or by making a small incision along the side.

Ingredients: Hungarian plums
Keeping the plum whole will ensure that all the juice stays inside the dumpling while cooking. If the plums are very sour, you can replace the pit with a little granulated sugar (optional ingredient).
5

On a lightly floured countertop, shape the dough into a roll about 5-6 cm thick. Cut it with a knife into equal slices about 1.5 cm thick (you should get about 12-15 pieces). Take each slice in your hands and flatten it into a round disc with a diameter of 8-10 cm. Place one plum in the center of each disc. Then, carefully pinch the edges of the dough over the plum to form a ball. Make sure to seal all the seams well, and then gently roll the dumpling in your hands to give it a perfectly round shape. Ensure there are no cracks.

Ingredients: Hungarian plums
A tight seal on the dumpling is crucial to prevent the plum juice from leaking during cooking. Work quickly, as the potato dough becomes thinner over time. Place the finished dumplings on a board dusted with flour.

Cooking dumplings

6

In a large, wide pot, bring a large amount of water (about 4-5 liters) to a boil with a teaspoon of salt added. 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 add too many at once; they need to float freely. After adding them, gently stir with a wooden spoon to prevent them from sticking to the bottom. Cook for about 8-10 minutes from the moment they float to the surface. They will be ready when they puff up slightly.

Ingredients: Salt
Use a really large pot. The dumplings increase in size while cooking. Cooking in too little water or too much crowding can cause them to stick together. Remove the finished dumplings with a slotted spoon and place them on a plate.

Preparation of sides and serving

7

In a small saucepan over low heat, melt the butter. In a bowl, thoroughly mix the ground poppy seeds with the powdered sugar. If you are using optional cottage cheese, grate it on a coarse grater.

Ingredients: Butter, Ground poppy seeds, Powdered sugar, Hard cheese
Be careful not to burn the butter – it should be liquid and have a golden color. You can add a little cinnamon or rum to the poppy seeds with sugar to enhance the aroma.
8

Place the hot, freshly cooked dumplings on plates (3-4 per serving). Generously drizzle them with melted butter, then sprinkle generously with a mixture of poppy seeds and powdered sugar. On top, if using, add a portion of grated cottage cheese. Serve immediately while they are warm.

Ingredients: Butter, Ground poppy seeds, Powdered sugar, Hard cheese
Don't skimp on the toppings! They give this dish its character. The dumplings taste best right after preparation, when the dough is the softest and the plum inside is hot and juicy.

Fun Fact

💡

In Czech, Austrian, and Southern German cuisine, sweet flour dishes, such as fruit dumplings, often serve as the main course (hlavní jídlo) rather than dessert. They are usually served after soup and constitute a wholesome, filling meal.

Best for

Jesienny obiad Słodka kolacja Danie na pocieszenie Spotkanie rodzinne

Tips

🍽️ Serving

Serve the dumplings immediately after cooking, very hot. They pair wonderfully with a glass of cold milk or buttermilk. For an extra touch of flavor, you can sprinkle them with a little cinnamon or drizzle a few drops of rum on top.

🥡 Storage

Dumplings taste best fresh. If there are any leftovers, store them in the fridge in a closed container for up to 2 days. It's best to reheat them in a steamer for a few minutes, which will restore their fluffiness. You can also sauté them in butter in a pan until the skin becomes slightly crispy.

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