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    Home » Recipes » Mains

    Plum Dumplings with Poppy Seeds

    Published: Oct 18, 2021 · Modified: Jul 7, 2024 by Petra Kupská | Cook Like Czechs · 2 Comments

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    This is a Czech recipe for delicious plum dumplings with poppy seed topping. Czechs most often enjoy them as a sweet lunch. Curious? Let's make the dumplings together!

    Plum dumplings with poppyseed topping.

    These plum dumplings are made with soft potato cheese dough. Inside comes a pitted fresh plum. The dumplings are boiled in water, cut in half on a plate, and sprinkled with ground poppy seeds mixed with icing sugar. As a final touch, the butter poured over the dumplings enhances their divine flavor.

    ➤ In the Czech language, plum dumplings are called "švestkové knedlíky".

    Czechs most often make these dumplings during the plum season, which begins in August and peaks at the end of October.

    MY TIP: Also try these strawberry dumplings made with cheese dough (they taste fantastic!)

    ➜ Ingredients

    Plum dumplings ingredients.

    For plum dumplings, you'll need:

    DOUGH:

    • Potatoes; boiled in their skin on, ideally a day ahead. To prepare the dough, the potatoes must be thoroughly cooled.
    • Cream cheese; use any neutral-tasting cream cheese with a higher fat content (do not use the light version).
    • All-purpose flour; I give approximate quantities in the recipe card. The exact amount will always depend on the creaminess of the cheese used.
    • Egg
    • Salt

    POPPYSEED TOPPING:

    • Poppy seeds; ground. The poppy seeds can easily be ground in a clean coffee grinder. Grind the poppy seeds briefly and in smaller batches.
    • Icing sugar
    • Unsalted butter; melted in a small pot or in a microwave

    You also need smaller, fresh plums, preferably of the Italian type.

    ✅ You will find the exact ingredient amounts in the recipe card below, which you can also print out.

    ➜ Kitchen Equipment

    I cooked the dumplings in an 11-inch (28 cm) pan with a lowered rim. You will also need a hand grater to grate the cooked potatoes and a flat slotted spoon to remove the boiled dumplings from the water.

    ➜ Instructions with Photos

    MAKE AHEAD: First, boil the potatoes in their skins in advance. Let them cool completely.

    STEP 1: Peel the cooked, cooled potatoes and grate them finely.

    STEP 2: Add the flour, eggs, cream cheese, and a pinch of salt to the bowl.

    Making dough for plum dumplings.

    STEP 3: Work into a smooth, non-sticky dough. Add a little flour if necessary.

    STEP 4: Shape the dough into a cylinder and cut it into equal-sized pieces on a floured surface.

    STEP 5: Lightly press each piece of dough into the flour on both cut sides and shape it into a patty.

    Making plum potato dumplings.

    STEP 6: Wrap the halved plum in the dough and shape it into a round dumpling.

    STEP 7: Cook the plum dumplings in gently boiling water for 8–10 minutes. There is no need to flip the dumplings while cooking them.

    Cooking dumplings in a pan.

    ➜ Serving

    Serve the dumplings warm; cut them in half on the plate. Sprinkle with ground poppy seeds mixed with icing sugar and top with melted butter.

    Plum dumplings topped with poppyseed.

    Do you like plums? Try out these Czech plum kolaches!

    ➜ Useful Tips

    • The exact amount of flour in the dough depends on the consistency of the cream cheese. Thinner, creamier cheese will need more flour and vice versa.
    • The plums need to be perfectly dry when processing the dumplings, as do your hands. Water causes erosion of the dough, it will fall apart, and you won't be able to close the dumplings.
    • Halve the plums for the dumplings. If they are sour, add a little granulated sugar between the plum halves.

    TIP: If the dumplings stick to the bottom while cooking, loosen them with a fork so they can float to the surface.

    More Czech dumplings:

    • Fruit dumplings – made with yeast dough
    • Potato dumplings – a perfect side for roasted meat
    • Bread dumplings – ideal for sauces
    • Cherry dumplings – třešňové knedlíky
    • Plum compote – Czech klevela recipe

    Tried this recipe?

    Leave a review down in the comments! ⭐⭐⭐⭐⭐

    Other readers and I love hearing what you think. Stay in touch by following me on Facebook and Pinterest. For more Czech stuff, subscribe to my newsletter!

    Plum dumplings with poppyseed topping.

    Plum dumplings with poppyseed topping

    Author: Petra Kupská | Cook Like Czechs
    This Czech recipe features delicious plum dumplings topped with poppy seeds. Typically enjoyed as a sweet lunch, these dumplings are a beloved Czech dish.
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    Print recipe
    Prep Time: 20 minutes mins
    Cook Time: 10 minutes mins
    Total Time: 30 minutes mins
    Servings: 10 dumplings

    Tap or hover to scale

    Ingredients 

    Dough:

    • 3 medium potatoes e. g., Yukon Gold
    • 7 ounces cream cheese
    • 1 ½ cups all-purpose flour
    • 1 egg
    • ¼ teaspoon salt

    Poppyseed topping:

    • 4 Tablespoons ground poppy seeds
    • 4 Tablespoons powdered sugar
    • 4 Tablespoon unsalted butter melted

    Next, you need:

    • 12 pieces fresh plums preferably Italian plums

    Instructions 

    • Before you start cooking: First, boil 3 medium potatoes in their skins ahead of time. Allow them to cool completely before using. Clean 12 pieces fresh plums, pat them dry, then halve and pit them.
    • Peel the cooled potatoes and finely grate them. In a bowl, combine the grated potatoes with 1 ½ cups all-purpose flour, 1 egg, 7 ounces cream cheese, and ¼ teaspoon salt.
    • Knead the mixture into a smooth, non-sticky dough. If needed, add a little more flour to achieve the right consistency.
    • Shape the dough into a cylinder and cut it into equal-sized pieces on a floured surface.
    • Lightly press each piece of dough into the flour on both cut sides and shape it into a flat patty.
    • Wrap a halved plum in each piece of dough, shaping it into a round dumpling.
    • Cook the plum dumplings in gently boiling, salted water for 8-10 minutes. There is no need to flip them during cooking.
    • Serve the plum dumplings sprinkled with ground poppy seeds and powdered sugar. As a final step, drizzle melted butter over the top.

    Notes

    • SERVING: Serve the dumplings warm, cutting them in half on the plate. Sprinkle with ground poppy seeds mixed with powdered sugar, and top with melted butter.
    • The exact amount of flour needed for the dough depends on the consistency of the cream cheese. Thinner, creamier cheese will require more flour, while thicker cheese will need less.
    • Ensure the plums have a perfectly dry surface when preparing the dumplings, and make sure your hands are dry as well. Any moisture can cause the dough to erode, making it fall apart and difficult to seal the dumplings properly.
    • Halve the plums for the dumplings. If they are sour, add a little granulated sugar between the plum halves.
    • If the dumplings stick to the bottom while cooking, gently loosen them with a fork so they can float up to the surface.

    Nutritional estimate pro serving

    Calories: 266kcal | Carbohydrates: 31g | Protein: 6g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 48mg | Sodium: 133mg | Potassium: 351mg | Fiber: 3g | Sugar: 5g | Vitamin A: 436IU | Vitamin C: 13mg | Calcium: 85mg | Iron: 2mg
    Servings: 10 dumplings
    Calories pro serving: 266
    Course: Dessert
    Cuisine: Czech
    Keyword: fruit dumplings
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    Do you like the recipe?I would be happy for your feedback! Please, rate the recipe and share your opinion or questions in comments bellow. Thank you very much.
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    Comments

    1. Jane Borecky says

      November 07, 2023 at 8:42 pm

      My mother-in-law made this recipe except that she grated some kind of a firm white cheese and spread it over the cooked dumplings, then sprinkled sugar on top, and then drizzled with melted butter. I’ve never been able to figure out what kind of cheese that was.

      Reply
      • Petra Kupská says

        November 08, 2023 at 4:18 pm

        Jane, it must have been Czech Tvaroh cheese! You could find my recipe here: https://www.cooklikeczechs.com/how-to-make-tvaroh/ To get a firm version of the cheese, let it drain overnight in a sieve lined with cheesecloth. Fingers crossed!

        Reply

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    Hi there, I am Petra, born and raised in the Czech Republic, a self-taught home cook with over 20 years of experience. I am on a mission to keep Czech culinary heritage alive by sharing cherished recipes & stories with nostalgic hearts worldwide.

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