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Pumpkin dumplings with plum sauce and smoked bacon - photo 1
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Pumpkin dumplings with plum sauce and smoked bacon

Czech Cuisine Main dishes Dishes for Special Occasions 100 min Medium 4 wyświetleń ~21.53 PLN - (0)
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Description

Here is the essence of autumn on a plate in Czech style! Pumpkin dumplings are a modern variation of traditional Czech 'knedlíky'. Instead of classic potato or bread-based ones, these are made with velvety pumpkin purée, which gives them a beautiful golden-orange color, subtle sweetness, and extraordinary lightness. Their delicate, fluffy texture pairs wonderfully with a deep, sweet-sour sauce made from fresh plums, flavored with cinnamon and star anise. The dish is completed with a bold, salty topping of crispy, smoked bacon and sautéed onions, which balances the sweetness and adds character to the dish. This dish is not only incredibly tasty but also visually striking, perfect for a festive autumn lunch or a cozy dinner. Served warm, they are filling and warming, transporting us to the atmosphere of a Czech inn.

Składniki (14)

Servings:
4
  • Hokkaido pumpkin 500 g
  • Semolina 200 g
  • Mąka pszenna typ 450 lub 500 100 g
  • Egg 1 szt.
  • Hungarian plums 500 g
  • Brown sugar 50 g
  • Star anise 0.5 szt.
  • Potato starch 15 g
  • Boczek wędzony surowy 200 g
  • Onion 1 szt.
  • 🌿 Przyprawy
  • Salt 0.2 szczypt
  • Cinnamon stick 2.5 szt.
  • ✨ Opcjonalne
  • Nutmeg 2 szczypty
  • Sour cream 18% 60 g
💰 Szacowany koszt dania: ~21.53 PLN (5.38 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing pumpkin puree

1

Preheat the oven to 200°C (fan). Wash the hokkaido pumpkin thoroughly, cut it in half, and use a spoon to remove the seeds and fibers. Cut the pumpkin into smaller pieces (e.g., quarters or eighths). Place the pieces on a baking sheet lined with parchment paper, skin side down. Bake for about 25-30 minutes, until the flesh is completely soft – a fork should go into it easily. After baking, let the pumpkin cool slightly, then separate the flesh from the skin (it should come off easily) and transfer it to a bowl. Blend the flesh into a smooth, uniform purée. Set aside to cool completely.

Ingredients: Hokkaido pumpkin
Use a hand blender or a stand blender to achieve a perfectly smooth mixture without lumps. It is very important that the purée is thick and well-reduced. If it is watery after blending, transfer it to a pan and heat it over low heat for a few minutes, stirring constantly, until the excess water evaporates. Allowing the purée to cool completely before adding it to the flour is crucial; otherwise, the dough will be sticky.

Dough for dumplings

2

In a large bowl, transfer the completely cooled pumpkin purée (it should be about 400g). Add semolina, wheat flour, crack in one egg, and sprinkle in a flat teaspoon of salt. If using, add a pinch of freshly grated nutmeg. Start mixing the ingredients with a spoon, then move on to kneading by hand on a lightly floured countertop or board. Knead the dough for about 5-7 minutes until it is smooth, elastic, and stops sticking intensely to your hands. Pumpkin dough is naturally a bit more moist than traditional dough, but it should be moldable.

Ingredients: Semolina, Mąka pszenna typ 450 lub 500, Egg, Salt, Nutmeg
Don't add too much flour right away, even if the dough seems sticky. Give the semolina a few minutes to absorb the moisture. Too much flour will make the dumplings hard and dense. The dough is ready when it slowly returns to its shape after being pressed with a finger.
3

Form the dough into a ball, place it back in the bowl, cover it with a clean kitchen towel, and let it rest for about 15-20 minutes. This time will allow the semolina to swell and the gluten in the flour to 'relax', which will make the dumplings fluffier and more delicate.

Resting the dough is an important step that should not be skipped. You can use this time to bring water to a boil for the dumplings and start preparing the sauce.

Shaping and cooking dumplings

4

After resting, divide the dough into two equal parts. Shape each part on a lightly floured surface into a long roll with a diameter of about 5-6 cm and a length of about 20 cm. Try to ensure that the roll has an even thickness along its entire length. Meanwhile, in a large, wide pot, bring about 3-4 liters of water to a boil. When the water starts to boil, add a generous teaspoon of salt.

Ingredients: Salt
Use the largest pot possible so that the dumplings have room to float freely and do not stick together while cooking. Shape the rolls gently, without kneading the dough too much.
5

Carefully, using a wide spatula or your hands, slide both rolls of dough into the boiling, salted water. Reduce the heat so that the water is just gently 'bubbling' (slightly boiling), not boiling vigorously. Cook the dumplings for about 20-22 minutes. Halfway through cooking, after about 10 minutes, gently turn them over to the other side using two wooden spoons, so they cook evenly. The cooked dumpling should be dry inside when removed and cut open. After cooking, remove the dumplings from the water using a slotted spoon and place them on a board to cool.

Too vigorous boiling can cause the dumplings to fall apart. To check if a dumpling is ready, you can take one out, cut off the end, and see if the dough inside is not raw. Do not keep cooked dumplings in water, as they will become soggy.

Plum sauce

6

While the dumplings are cooking, prepare the sauce. Wash the plums, cut them in half, and remove the pits. Transfer them to a heavy-bottomed saucepan. Add brown sugar, a cinnamon stick, a star anise, and pour in about 150 ml of water. Bring everything to a boil over medium heat, then reduce the heat and simmer covered for about 15 minutes, until the plums completely break down and create a thick sauce. Stir occasionally to prevent the sauce from burning.

Ingredients: Hungarian plums, Brown sugar, Cinnamon stick, Star anise
If you prefer a smooth sauce, you can blend it at the end after removing the spices (cinnamon and star anise). Adjust the amount of sugar according to the sweetness of the plums – if they are very ripe, you can use a little less.
7

In a small bowl or cup, thoroughly mix one tablespoon of potato starch with 2-3 tablespoons of cold water until a smooth, milky slurry without lumps forms. Remove the sauce from the heat. Slowly, in a thin stream, pour the starch slurry into the hot plum sauce while vigorously whisking. Place the saucepan back on low heat and warm for about a minute, stirring constantly, until the sauce noticeably thickens. Remove from heat and take out the cinnamon stick and star anise.

Ingredients: Potato starch
It is crucial to mix the starch in COLD water and add it to the sauce removed from the heat – this will prevent the formation of unsightly lumps. Do not cook the sauce for too long after adding the starch, as it may lose its thickening properties.

Bacon and onion topping

8

Cut the smoked bacon into small cubes (about 0.5 cm). Heat a large, dry skillet over medium heat. Add the chopped bacon and fry, stirring occasionally, until the fat renders and the bacon becomes golden and crispy. This will take about 7-10 minutes. Using a slotted spoon, transfer the crispy cracklings to a plate lined with paper towels, leaving the rendered fat in the skillet.

Ingredients: Boczek wędzony surowy
Do not add any additional fat to the pan. The bacon has enough of it. Cooking over medium heat will allow the fat to slowly render out and achieve the perfect crispiness without burning.
9

Peel the onion and chop it into small cubes. Add the chopped onion to the pan with the heated bacon fat. Reduce the heat and sauté slowly, stirring, for about 5-7 minutes until the onion becomes translucent, soft, sweet, and slightly golden. Do not allow it to brown. Once the onion is ready, remove the pan from the heat and add the cooked bacon bits back in. Mix well.

Ingredients: Onion
Slowly frying the onions over low heat brings out their natural sweetness, which pairs perfectly with the salty bacon and sweet sauce.

Serving

10

Lightly cooled dumplings cut into slices about 1.5-2 cm thick. On plates, arrange a few slices of dumplings, slightly overlapping each other. Generously drizzle with hot plum sauce. On top, add a portion of hot bacon and onion topping. Additionally, to balance the flavor, you can add a dollop of thick sour cream. Serve immediately while all elements are warm.

Ingredients: Sour cream 18%
Traditionally, Czech dumplings are cut using a taut thread (e.g., flavorless dental floss or regular strong sewing thread). Place the thread under the roll, cross the ends at the top, and tighten. This way, the slices will have perfectly smooth edges, without any knife marks.

Fun Fact

💡

Dumplings are an absolute staple of Czech cuisine, and Czechs are extremely proud of them. The average Czech consumes over 160 dumplings a year! Traditionally, they are cut with a taut thread, not a knife, to prevent their fluffy structure from being squished.

Best for

Jesienny obiad rodzinny Elegancka kolacja Danie na specjalne okazje Comfort food na chłodne dni

Tips

🍽️ Serving

The dish looks best on deep, wide plates or in bowls that can hold the sauce. Arrange the slices of dumplings slightly overlapping, creating a fan shape. Drizzle the sauce in the center, and sprinkle the topping on top. Place a dollop of sour cream on the side so everyone can mix it with the sauce to their liking. You can garnish with fresh thyme leaves for color and aroma.

🥡 Storage

Store all components separately in the refrigerator. Dumplings in an airtight container for up to 3 days - it's best to reheat them in a steamer, which will restore their fluffiness. The sauce and topping can be stored in jars for up to 4 days and reheated in a saucepan or on a skillet.

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