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Plum Dumplings - Czech Potato Dumplings with Plums in Spicy Sauce - photo 1
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Plum Dumplings - Czech Potato Dumplings with Plums in Spicy Sauce

Czech Cuisine Desserts Vegetarian Dishes 90 min Medium 4 wyświetleń ~17.15 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 dumplings made from a dough based on cooked potatoes, with a whole, juicy plum inside. Traditionally served as a sweet main dish, they also work well as a hearty dessert. In this version, classic meets modernity: the dumplings are served not only with butter and sugar, but with a deep-flavored, aromatic sauce made from plums, cinnamon, cloves, and anise. The contrast to the sweetness is a dollop of sour cream or cottage cheese, and toasted poppy seeds add a crunch. This dish is perfect for late summer and autumn when plums are at their best. It is an incredibly filling and comforting food that delights with both its flavor and simplicity.

Składniki (14)

Servings:
4
  • Potatoes 3.3 szt.
  • Potato flour 150 g
  • Fine wheat flour 100 g
  • Egg 1 szt.
  • Hungarian plums 800 g
  • Brown sugar 50 g
  • Water 100 ml
  • Masło 82% 50 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Cinnamon stick 1.5 szt.
  • Cloves 2 g
  • ✨ Opcjonalne
  • Blue poppy seeds 2 łyżki
  • Powdered sugar 20 g
  • Semi-fat cottage cheese or thick 18% sour cream 150 g
💰 Szacowany koszt dania: ~17.15 PLN (4.29 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the dough

1

Start by preparing the potatoes. Scrub them thoroughly, but do not peel. Place them in a large pot, cover with cold water so they are completely submerged, and add a pinch of salt. Cook until tender, about 20-30 minutes depending on their size. Check with a fork - it should go into the potato easily. Drain and let cool completely. This is very important; hot potatoes will absorb too much flour and the dough will be tough.

Ingredients: Potatoes, Salt
Use a large pot to ensure the potatoes cook evenly. Boiling them in their skins prevents excessive water absorption, which is key for the dough's consistency. You can cook the potatoes the day before and store them in the refrigerator.
2

When the potatoes are completely cold, peel them. Then, pass them through a potato ricer directly onto a clean countertop or into a large bowl. Ricing will make the mixture perfectly smooth and airy, without any lumps.

Ingredients: Potatoes
If you don't have a press, you can use a meat grinder with a fine sieve or grate the potatoes on a fine grater. Avoid using a blender, as it can make the mixture sticky and gooey.
3

To the pressed potatoes, add potato flour, wheat flour, egg, and a pinch of salt. Start gently combining the ingredients with your hand or a wide knife, then quickly knead into a smooth, elastic dough. The dough should be soft but not sticky to the hands. If it is too sticky, add a little wheat flour, but in moderation.

Ingredients: Potato flour, Fine wheat flour, Egg, Salt
The biggest mistake is kneading the potato dough for too long. Knead it only until the ingredients are combined (2-3 minutes). The longer you knead it, the more it becomes runny and sticky, which forces you to add more flour and results in tough dumplings.

Shaping the dumplings

4

Divide the dough into two parts. Shape each part into a roll with a diameter of about 4-5 cm. Cut the roll into slices about 1.5-2 cm thick. Gently flatten each slice in your hands, forming a round patty with a diameter of about 7-8 cm.

Ingredients: Fine wheat flour
Dust the work surface and your hands with a little wheat flour to prevent the dough from sticking. Try to make all pieces of dough similar in size, so the dumplings cook at the same time.
5

Wash about 500g of plums, cut them in half and remove the pits. Place half or a whole small plum in the center of each dough ball. Then carefully pinch the edges of the dough over the fruit, forming a ball. Make sure to seal all the seams well so that the juice doesn't leak out during cooking. Roll the dumpling in your hands to give it a perfectly round shape.

Ingredients: Hungarian plums
This is a crucial moment! Make sure the dough is sealed tightly. Any crack will cause the dumpling to fall apart in the water. You can gently moisten the edges of the dough with water to help them stick better.

Cooking dumplings

6

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, 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.

Ingredients: Salt
Use the largest pot you have. Too little water or too many dumplings at once will lower the temperature and cause them to stick together. The water should not boil vigorously, as it may damage the delicate dumplings.
7

Cook the dumplings for about 4-5 minutes from the moment they float to the surface. They will then be cooked and fluffy. Carefully remove them with a slotted spoon and place them on a plate so that they do not touch each other, otherwise they may stick together.

To check if the dumpling is ready, take one out and cut it in half. The dough inside should be a uniform color, without any raw, darker center. Cooking time depends on the size of the dumplings.

Preparation of the spice sauce

8

While the dumplings are cooking, prepare the sauce. Wash the remaining 300g of plums, pit them, and cut them into quarters. Place them in a small saucepan, add brown sugar, water, a cinnamon stick, and cloves. Bring to a boil over medium heat, then reduce the heat and simmer covered for about 15-20 minutes, until the plums completely break down and the sauce thickens. Stir occasionally to prevent burning.

Ingredients: Hungarian plums, Brown sugar, Water, Cinnamon stick, Cloves
If the sauce is too thin, remove the lid and cook for a few more minutes to evaporate the excess liquid. If it is too thick, add a little hot water. Before serving, remove the cinnamon stick and cloves.

Serving

9

In a small, dry skillet, toast the poppy seeds, stirring them for 1-2 minutes until they start to smell intense. Be careful not to burn them. In a small saucepan, melt the butter.

Ingredients: Blue poppy seeds, Masło 82%
Toasting the poppy seeds releases their nutty flavor notes, which is key to the final effect. Do this over low heat, as poppy seeds can burn very quickly and become bitter.
10

On a deep plate, arrange 3-4 hot dumplings. Generously drizzle them with melted butter, then add a portion of warm plum sauce. Sprinkle everything with toasted poppy seeds and dust with powdered sugar. Finally, add a large dollop of cottage cheese or thick sour cream. Serve immediately.

Ingredients: Masło 82%, Powdered sugar, Semi-fat cottage cheese or thick 18% sour cream
The order of serving matters. Butter will prevent the dumplings from sticking together. Sour cream or cottage cheese will perfectly balance the sweetness of the sauce and fruits, creating a complete, harmonious composition of flavors.

Fun Fact

💡

Dumplings (knedlíky) are a national dish of the Czech Republic, but their roots trace back to Germany and Austria. However, the Czechs have perfected the art of making them, creating countless variations – from bread and potato dumplings served with goulash to sweet, fruity versions that often serve as a full-fledged main course.

Best for

Niedzielny deser Słodki obiad Podwieczorek dla dzieci i dorosłych Jesienna uczta

Tips

🍽️ Serving

The dish tastes best hot, right after preparation. The temperature contrast between the hot dumplings and sauce and the cool cottage cheese or sour cream is highly desirable. A compote made from dried fruits or a delicate, unsweetened black tea pairs perfectly to balance the dish's sweetness.

🥡 Storage

Cooked dumplings can be stored in the refrigerator for up to 2 days, arranged separately to prevent sticking. It is best to reheat them in a steamer, which will restore their fluffiness. They can also be sautéed in butter in a pan until the skin becomes golden and crispy. Store the sauce in a closed jar in the refrigerator for up to 4-5 days.

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