Can I use frozen plums?
Yes, you can use frozen plums, but make sure to thaw and drain them thoroughly to remove excess moisture before wrapping them in the dough.
DESSERT
Czech Plum Dumplings (Švestkové Knedlíky) with Poppy Seeds and Melted Butter
These traditional Czech plum dumplings feature a light, potato-based dough wrapped around sweet, juicy plums. They are boiled until tender, then generously coated with a buttery poppy seed topping for a delightful dessert or sweet main course.
HOW TO MAKE IT
Let's cook.
01
Boil the potatoes in their skins until very tender, about 20-25 minutes. Drain, peel, and mash them thoroughly while still warm. Allow to cool completely.
02
Once cooled, combine the mashed potatoes, flour, egg, and salt in a large bowl. Mix until a soft, pliable dough forms. Do not overmix.
03
Divide the dough into 12 equal portions. Flatten each portion into a disc, place a plum half in the center, and carefully seal the dough around the plum, forming a smooth dumpling.
04
Bring a large pot of salted water to a rolling boil over high heat. Gently drop the dumplings into the boiling water, ensuring not to overcrowd the pot. Cook for 8-10 minutes, or until the dumplings float to the surface and are cooked through.
05
While the dumplings cook, melt the butter in a small saucepan over medium-low heat. Stir in the poppy seeds and granulated sugar until well combined and fragrant, about 2 minutes.
06
Remove the cooked dumplings from the water with a slotted spoon and drain well. Arrange them on serving plates and generously drizzle with the warm poppy seed butter sauce. Serve immediately.
About This Recipe
These traditional Czech plum dumplings feature a light, potato-based dough wrapped around sweet, juicy plums. They are boiled until tender, then generously coated with a buttery poppy seed topping for a delightful dessert or sweet main course.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For best results, use starchy potatoes like Russets, and ensure they are completely cooled before mixing the dough. This prevents a sticky dough. Fresh, ripe plums are key for the best flavor.
Easy Substitutions
If fresh plums are unavailable, you can use canned plums (drained well) or other stone fruits like apricots. For a gluten-free option, experiment with a gluten-free flour blend, though the texture may vary. Brown sugar can replace granulated sugar for a deeper caramel note.
Storage & Reheating
Leftover plum dumplings can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a microwave or by steaming. The poppy seed butter is best made fresh.
Serving Suggestions
Serve these warm plum dumplings as a delightful dessert or a sweet main course. They pair wonderfully with a dollop of sour cream or a sprinkle of powdered sugar. A side of vanilla ice cream or a fruit compote would also complement the dish beautifully.
Common Mistakes
1. Overmixing the dough: This develops too much gluten, leading to tough dumplings. Mix just until the ingredients are combined. 2. Using warm mashed potatoes: Warm potatoes absorb more flour, making the dough dense and heavy. Always cool them completely. 3. Overcrowding the pot: This lowers the water temperature, causing dumplings to cook unevenly or stick together. Cook in batches if necessary. 4. Not sealing the plums properly: If the dough isn't sealed well, the plums can leak out during boiling. Ensure a tight seal around each plum.
Frequently Asked Questions
How do I know when the dumplings are cooked?
The dumplings will float to the surface of the boiling water when they are cooked through. You can also cut one open to check for doneness.
Can I make the dough ahead of time?
You can prepare the potato dough a few hours in advance and keep it covered in the refrigerator. Let it come to room temperature slightly before shaping.
What kind of plums are best for this recipe?
Firm, ripe plums that are not overly juicy work best. Varieties like Italian prune plums are ideal as they hold their shape well during cooking.
MORE TO KNOW
The secret to light and fluffy plum dumplings lies in the potato dough. Overworking the dough can lead to tough dumplings, so mix just until combined. The cooling of the mashed potatoes is also crucial; warm potatoes will absorb too much flour, resulting in a dense dough. If your dough feels too sticky, add a tiny bit more flour, but be cautious not to add too much. The goal is a dough that is easy to handle but still soft.
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