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Creamy potato dumplings with poppy seeds, plum jam, and browned butter - photo 1
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Creamy potato dumplings with poppy seeds, plum jam, and browned butter

Czech Cuisine Desserts Vegetarian Dishes 90 min Medium 2 wyświetleń ~18.37 PLN - (0)
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Description

This is the quintessence of Czech home cooking in a sweet version. Bramborové šišky, literally 'potato dumplings', are delicate, elongated dumplings made from cooked potatoes. Unlike Polish kopytka, they are often served sweet, which may come as a surprise to many. In this recipe, the dumplings are incredibly fluffy and soft thanks to the use of starchy potatoes and the right proportions of ingredients. The dish gains depth of flavor from a generous sprinkle of ground poppy seeds mixed with powdered sugar, which adds a nutty note and pleasant texture. The whole is complemented by a dollop of thick, aromatic plum jam, whose tartness perfectly balances the sweetness. The crowning touch of the dish is a drizzle of 'burnt butter' – butter heated until it takes on a nutty aroma and amber color. This dish is true 'comfort food', perfect for chilly days, transporting you to a world of carefree childhood and the warmth of grandma's kitchen. Served as a main dish or a hearty dessert, it delights with its simplicity and richness of flavor.

Składniki (11)

Servings:
4
  • Potatoes 6.7 szt.
  • Mąka pszenna typ 450 lub 500 150 g
  • Potato flour 100 g
  • Egg 1 szt.
  • Ground poppy seeds 150 g
  • Powdered sugar 100 g
  • Masło 82% 100 g
  • Plum preserves 120 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • ✨ Opcjonalne
  • Rum 15 g
  • Listki świeżej mięty 5 g
💰 Szacowany koszt dania: ~18.37 PLN (4.59 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 and cover with cold water so that they are completely submerged. Add about half a teaspoon of salt to the water. 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 fork or skewer – it should go in smoothly, without resistance.

Ingredients: Potatoes, Salt
Cooking potatoes in their skins prevents them from absorbing too much water. This way, the dough will require less flour and the dumplings will be more delicate. Use a large pot so that the potatoes have enough space.
2

Drain the cooked potatoes and leave them in the pot for a moment to steam off. When they are still very hot, but cool enough to handle (you can use a clean cloth), peel them. Then immediately pass them through a potato ricer or mash them thoroughly with a masher until you have a smooth mixture without lumps. Spread the potato mixture on a large plate or countertop to cool completely as quickly as possible.

Ingredients: Potatoes
This is a key step! Pressing the potatoes while hot is easier and ensures a perfectly smooth texture. Using a ricer is the best method. Allowing the mixture to cool completely is essential; otherwise, the dough will be sticky and absorb too much flour.

Dough for dumplings

3

Transfer the cooled potato mixture to a large bowl. Add wheat flour, potato flour, crack in an egg, and add a pinch of salt. Quickly and efficiently knead all the ingredients by hand, just until they come together into a smooth, elastic ball of dough. The dough should be soft but not sticky to the hands.

Ingredients: Mąka pszenna typ 450 lub 500, Potato flour, Egg, Salt
Do not knead the dough too long! The longer you knead it, the more gluten is released, and the dumplings become hard and rubbery. About 1-2 minutes of vigorous kneading is enough. If the dough is too sticky, add a little bit of wheat flour, but do so sparingly.

Shaping and cooking the dumplings

4

Dust the countertop or work surface with flour. Divide the dough into 3-4 pieces. From each piece, shape a roll in your hands about 2 cm thick. Using a sharp knife or a dough scraper, cut the roll into pieces 4-5 cm long. You can gently round the ends of each piece to resemble a spindle or 'pine cone'. Place the finished dumplings on the floured surface to prevent them from sticking together.

Ingredients: Mąka pszenna typ 450 lub 500
Work efficiently, as the potato dough becomes thinner over time. If you are not cooking all the dumplings at once, you can cover them with a clean cloth to prevent them from drying out. Use a knife dipped in flour to prevent the dough from sticking to it.
5

In a large, wide pot, bring a large amount of salted water to a boil (about 1 teaspoon of salt per 2 liters of water). When the water starts to boil vigorously, reduce the heat to medium so that the water is just gently 'bubbling'. Carefully add the dumplings in batches to the water using a slotted spoon. Do not add too many at once; they need to float freely. Gently stir with a wooden spoon to prevent them from sticking to the bottom. Cook for about 2-3 minutes from the moment they float to the surface. Remove them with a slotted spoon to a large plate.

Ingredients: Salt
Cooking in gently boiling water is key to preventing the dumplings from falling apart. Too vigorous boiling can damage them. The finished dumplings are soft and elastic. Make sure the pot is large enough.

Preparation of toppings

6

In a bowl, thoroughly combine the ground poppy seeds with powdered sugar. If you are using vanilla sugar for extra flavor, add it now. Mix everything with a spoon until you achieve a uniform, crumbly topping. Transfer the hot, drained dumplings to the bowl with the poppy seeds and gently mix, shaking the bowl so that each dumpling is evenly coated in the topping.

Ingredients: Ground poppy seeds, Powdered sugar
The best flavor is achieved by grinding the poppy seeds yourself in a coffee grinder just before use. Store-bought ground poppy seeds are often stale. Coating the dumplings while they are hot helps the topping stick better.
7

In a small saucepan with a light-colored bottom, place the butter and heat over medium heat. The butter will first melt, then start to foam and 'pop' - this is the water evaporating from it. After a moment, the foam will subside, and brown specks will begin to appear at the bottom (these are the milk solids). Swirl the saucepan to heat the butter evenly. When the specks turn light brown, and the butter takes on an amber color and starts to smell intensely of nuts, immediately remove it from the heat to prevent burning.

Ingredients: Masło 82%
Using a saucepan with a light-colored bottom is very important, as it allows you to control the color of the butter. The browning process is quick – it takes literally just a few seconds from perfect browned butter to burnt. Stay alert!

Serving

8

On the plates, arrange portions of dumplings coated in poppy seeds. Next to each portion, add a large spoonful of plum jam. If you are using rum, you can mix it with the jam beforehand. Generously drizzle with hot, aromatic browned butter. Finally, garnish the dish with a few fresh mint leaves for color and freshness. Serve immediately while the dish is warm.

Ingredients: Plum preserves, Rum, Listki świeżej mięty
The dish tastes best when served warm. Browned butter not only adds flavor but also prevents the dumplings from sticking together. The contrast of temperature (warm dumplings) and flavor (sweet poppy seeds, sour preserves, nut butter) is the key to the success of this dish.

Fun Fact

💡

In the Czech Republic and Slovakia, dishes such as fruit dumplings, noodles with poppy seeds, or pancakes with cheese are often served as a full main course for lunch, rather than just as dessert. This culinary tradition may surprise people from other countries where sweet dishes are reserved for the end of the meal.

Best for

Słodki obiad w chłodny dzień Niedzielny deser dla całej rodziny Kolacja na poprawę nastroju Podwieczorek po zimowym spacerze

Tips

🍽️ Serving

Serve the dish immediately after preparation, when it is at its tastiest. It pairs perfectly with a glass of cold milk, kefir, or a cup of unsweetened cocoa. For adults, you can add a bit of plum brandy to the preserves instead of rum to enhance the fruity aroma.

🥡 Storage

If you have leftover dumplings, store them separately from the topping and butter in a closed container in the fridge for up to 2 days. To reheat, drop them into boiling water for a minute, steam them, or sauté in a pan with a bit of butter until golden brown. Store the topping and butter in separate containers.

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