Czech Plum Dumplings (Švestkové Knedlíky) with Vanilla Curd and Toasted Poppy Seeds - photo 1
← Recipes

Czech Plum Dumplings (Švestkové Knedlíky) with Vanilla Curd and Toasted Poppy Seeds

Czech Cuisine Main Dishes Desserts 90 min Medium 13 wyświetleń ~19.66 PLN - (0)
Rate:
(0)
Start Cooking

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 cheese dough, with a juicy, ripe plum at their heart. Traditionally served as a sweet main dish, especially in the summer and early autumn, they also work well as a hearty dessert. In this version, classic meets modernity: instead of simple butter with sugar, the dumplings are drizzled with a velvety cheese sauce with real vanilla, and the whole is sprinkled with aromatic, dry-roasted poppy seeds, which add an extraordinary crunch and nutty flavor. The contrast between the soft, steaming dough, slightly tart fruit, creamy sauce, and crunchy topping creates an unforgettable taste experience. The dish is not only delicious but also beautifully presented on the plate, enticing with its colors and textures.

Ingredients (13)

Servings:
4
  • Semi-fat cottage cheese 250 g
  • Wheat flour type 450 250 g
  • Egg 1 szt.
  • sugar 15 g
  • Hungarian plums 480 g
  • Cottage cheese for cheesecake or vanilla homogenized cheese 200 g
  • Milk 3.2% 50 ml
  • Powdered sugar 30 g
  • Vanilla extract 5 g
  • Masło 82% 50 g
  • Blue poppy seeds 3 łyżki
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • ✨ Opcjonalne
  • Fresh mint 0.2 pęczków
💰 Szacowany koszt dania: ~19.66 PLN (4.91 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Dough for Dumplings

1

Prepare a large bowl. Place the semi-fat curd in it. If the curd is very moist, it is worth draining it first in a clean cloth or cheesecloth. Using a fork, thoroughly mash the curd into the smallest possible lumps until its consistency resembles a thick paste.

Ingredients: Semi-fat cottage cheese
The best option is block cottage cheese. Cottage cheese from a bucket is too runny and the dough will stick, requiring the addition of a large amount of flour, which will make the dumplings tough. Thoroughly breaking down the cottage cheese is key for a smooth dough texture.
2

In a bowl with the crushed cottage cheese, add the sifted wheat flour, sugar, and two pinches of salt. Initially mix the dry ingredients with the cottage cheese using a spoon or spatula, creating a loose, crumbly mixture. Then, crack one egg into the center.

Ingredients: Wheat flour type 450, sugar, Salt, Egg
Sifting the flour through a sieve aerates it, which makes the dough lighter and fluffier. Do not skip this step if you want delicate dumplings.
3

Start kneading the dough. First, combine the ingredients in a bowl using a spoon, and when they start to come together, transfer the dough to a lightly floured surface or kitchen countertop. Knead the dough by hand for about 5-7 minutes. Press it, fold it in half, and turn it. Continue until the dough becomes smooth, elastic, and uniform. It should be soft and slightly sticky, but come away from your hands.

A common mistake is adding too much flour when the dough is sticky. Add flour gradually, only as much as necessary. Too much flour will make the dumplings hard and rubbery. Shape the finished dough into a ball.
4

Wrap the formed ball of dough in plastic wrap or cover it with a clean kitchen towel in a bowl. Let the dough rest for about 30 minutes at room temperature. This step allows the gluten in the flour to relax, making the dough more pliable and easier to roll out.

Do not put the dough in the fridge, room temperature is enough. You can use this time to prepare the plums and toppings.

Preparation of the Filling and Shaping

5

While the dough is resting, prepare the plums. Wash them thoroughly under running water and dry with a paper towel. Cut each plum in half lengthwise and remove the pit. If the plums are very sour, you can sprinkle a little sugar inside each half.

Ingredients: Hungarian plums
Use ripe, but firm Hungarian plums. Overripe fruits will release too much juice and soak the dough from the inside, making it difficult to shape.
6

Transfer the rested dough onto a lightly floured work surface. Roll it out into a sheet about 3-4 mm thick. Using a knife or pastry cutter, cut the sheet into equal squares with a side of about 6-7 cm. Place half a plum (cut side up) in the center of each square.

Try to roll the dough evenly. If it's too thin, it may crack during cooking. If it's too thick, the dumplings will be 'doughy'.
7

Now the most important step: shaping the dumplings. Grab two opposite corners of the square of dough and pinch them tightly over the plum. Then take the two remaining corners and pinch them as well, creating a pouch. Seal all the edges of the dough carefully to ensure the plum is securely enclosed inside. Finally, gently roll the dumpling in your hands, shaping it into a neat, smooth ball. Make sure there are no holes or cracks.

This is a crucial moment! An improper seal will cause the plum juice to leak during cooking, and water will get inside. Place the finished dumplings on a floured board to prevent them from sticking.

Cooking Dumplings

8

In a large, wide pot, bring a substantial amount of water to a boil (at least 3-4 liters). Salt the water (about 1 teaspoon of salt for every 2 liters of water). The water should be gently boiling, but not bubbling vigorously. Reduce the heat to medium.

Ingredients: Salt
Use a really large pot. The dumplings will expand in size while cooking and need space to float freely. Too little water will cause them to stick together.
9

Carefully, in batches, place the dumplings into boiling water using a slotted spoon. Do not drop them all in at once. Gently stir the water with a wooden spoon to prevent the dumplings from sticking to the bottom. Cook them for about 4-5 minutes from the moment they float to the surface. They will be ready when they become fluffy and increase in volume.

To check if the dumpling is cooked, take one out and cut it in half. The dough inside should be uniform, without any raw layer. Use a slotted spoon to remove the cooked dumplings and place them on a plate.

Preparation of Additions and Serving

10

In a small, dry skillet (without oil), place the poppy seeds. Heat over medium heat for 2-3 minutes, stirring or shaking the skillet frequently. The poppy seeds are ready when they start to smell intensely nutty and gently 'pop'. Be careful not to burn them, as they will become bitter. Immediately transfer to a cold plate to stop the roasting process.

Ingredients: Blue poppy seeds
Toasting poppy seeds releases their natural essential oils and completely transforms their flavor into a deeper and more aromatic one. It's a simple trick that makes a huge difference.
11

In a small bowl, place the cheese for the cheesecake or homogenized cheese. Add powdered sugar, vanilla extract, and 2-3 tablespoons of milk. Using a whisk or fork, mix everything vigorously until you achieve a smooth, uniform sauce. If the sauce is too thick, add a little more milk until you reach the desired pourable consistency.

Ingredients: Cottage cheese for cheesecake or vanilla homogenized cheese, Powdered sugar, Vanilla extract, Milk 3.2%
If you are using a vanilla bean, split it lengthwise, scrape out the seeds, and add them to the cottage cheese. This will give an even more intense aroma. The sauce can be prepared in advance and stored in the refrigerator.
12

In a small saucepan, melt the butter over low heat. Heat it only until it is completely melted. Do not bring it to a boil or let it burn.

Ingredients: Masło 82%
Melted butter gives the dumplings a beautiful shine and rich flavor. It is an essential element of this dish.
13

On the plates, arrange 3-4 hot, freshly cooked dumplings. Drizzle them generously with melted butter. Then, place a large spoonful of vanilla cottage cheese sauce in the center of each plate. Sprinkle everything generously with toasted poppy seeds. Optionally, for extra sweetness and decoration, dust everything with powdered sugar through a sieve and garnish with fresh mint leaves. Serve immediately.

Ingredients: Masło 82%, Fresh mint, Powdered sugar
Dumplings taste best when warm, right after preparation. Don't wait to serve them, as the dough hardens when cooled.

Fun Fact

💡

In the Czech Republic, fruit dumplings (ovocné knedlíky) are so popular that they are often eaten for lunch as a main dish rather than a dessert. There are many variations with different seasonal fruits, such as strawberries, apricots, or blueberries.

Best for

Letni obiad Słodka kolacja Podwieczorek dla dzieci i dorosłych Danie na poprawę humoru

Tips

🍽️ Serving

Serve the dumplings immediately after cooking, when they are the most delicate. The dish pairs wonderfully with a glass of cold milk or a light fruit compote. To make the dish more filling, you can increase the number of dumplings per serving.

🥡 Storage

Dumplings taste best fresh. If there are any leftovers, store them in the refrigerator in a closed container for up to 2 days. Keep the sauce and topping separate. Reheat the dumplings by steaming them for a few minutes or briefly placing them in hot water – they will regain their fluffiness. Do not reheat in the microwave, as they will become rubbery.

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Autumn Salad with Roasted Pumpkin, Pear, and Gorgonzola Cheese 50 min

Autumn Salad with Roasted Pumpkin, Pear, a...

Salads
Cracked Pistachio Cookies with Browned Butter and a Hint of Lemon 120 min

Cracked Pistachio Cookies with Browned But...

Desserts
Vegetable Tortilla 90 min

Vegetable Tortilla

Snacks
Carnival Roses with Puff Pastry and Raspberry Icing 40 min

Carnival Roses with Puff Pastry and Raspbe...

Desserts
Creamy pumpkin risotto with sage butter and toasted hazelnuts 90 min

Creamy pumpkin risotto with sage butter an...

Main dishes
Chocolate Cemetery with Meringue Ghosts 240 min

Chocolate Cemetery with Meringue Ghosts

Desserts

Recipe Categories

Czech Cuisine
Czech Cuisine

Czech cuisine is a treasure trove of Central European flavors - hearty, aromatic, and full of tradition. Discover classic Czech dumplings - steamed, bread, or potato, served with sauces and braised meat. Svíčková na smetaně, vepřo-knedlo-zelo, smažený sýr, or trdelník are just some of the iconic ...

See all recipes in this category
Main Dishes
Main Dishes in: Christmas Eve Dinner

Main courses are the heart of every meal - hearty, delicious, and full of nutrients. Meats: beef, pork, poultry, and lamb in various versions. Fish and seafood: baked, fried, grilled, and stewed. Vegetarian dishes: tofu, tempeh, legumes as the main protein. Casseroles: pasta, potato, vegetable wi...

See all recipes in this category
Desserts
Desserts in: New Year's Eve

A sweet ending to the New Year's Eve dinner is a must-have that will put everyone in a joyful mood for the new year.

See all recipes in this category
Vegetarian Dishes
Vegetarian Dishes

Vegetarian cuisine is a wealth of flavors without meat - healthy, colorful, and filling. Plant-based proteins: lentils, chickpeas, beans, peas, and soy take center stage. Cheeses and dairy: feta, halloumi, ricotta, and mascarpone in main dishes. Eggs in various forms: omelets, frittata, shakshuka...

See all recipes in this category
Reklama