Potato Plum Dumplings – Bramborové švestkové knedlíky

This is a sweet dish, but it is in a main dish category because us Czechs we do sometimes have sweet main dish. This is definitely a comfort food.

Tips:

• Dumplings have no sugar and plums are oftentimes little sour. You can add more sugar to the topping if it will not seem sweet enough. For some it could be too sweet so add sugar according to your taste. You can start with less sugar and add more later.
• If you don’t have poppyseed grinder you can use coffee grinder and pulse about half a minute.
• If you can’t find plums you can uses prunes, just make sure to cut them into smaller pieces so you don’t end up with giant dumplings. When choosing plums try to use smallest ones you can find or cut into smaller pieces.
• The best flour to use is Wondra flour which is available in the U.S.A. and is more coarse than all purpose flour. Since Wondra flour is not commonly found outside of the U.S., here is a list of matching flour types contributed by people in the Czech Cookbook online community who live outside of the U.S.
  › Czech Republic: Hrubá mouka
  › Canada: Robin Hood Nutri Flour Blend “Tastes Like White” or Robin Hood Easy Blend
  › Australia: Continental flour, any brand
  › Sweden: Idealmjöl
  › Germany: Aurora Instant Mehl Type 405 or any Spätzlemehl

Makes: 16 dumplings
Serves: 4

Ingredients:

1.7 lbs. (770 g) potatoes
1/2 tsp salt
2 eggs
1 3/4 cups (320 g) Wondra flour (plus more for dusting)

Filling
1.1 lbs. (500 g) (16 small) plums

Topping
1 1/2 cups (240 g) poppyseeds
1 cup (160 g) powdered sugar
6 Tbsp (84 g) unsalted butter

Directions:

• Cook potatoes preferably a day before. Wash 1.7 lbs. potatoes and cook on high in plenty of water, cover with lid and make sure to have opening for steam to escape. Bring to boil. Boil on gentle boil until potatoes are soft – about 30-40 minutes, depending on a size and type of potatoes. Let them cool off and store in a fridge until the next day.
• Next day. Using a colander or strainer wash 1.1 lbs. plums and while still in the colander remove pits trying to not separate the plum but keeping it whole. If you are using large prunes, take the pit out and cut into smaller pieces. Let them dry in the strainer.
• Peel potatoes. Prepare a large pastry board or use clean countertop. Use either fine grater or potato ricer and grate or press all the potatoes onto the board.
  Add 1/2 tsp salt, 2 eggs and 1 3/4 cups Wonda flour.
• Sprinkle Wonda flour on the side of the board. Work to create a non-sticky soft dough. Use more flour as needed. Create a log.
• Prepare water for boiling dumplings or steamer and bring to boil. If cooking in a pot add few pinches of salt. Bring to gentle boil.
• Cut the log into 16 pieces.
• Take each piece of the dough, flatten it on the board, adding more flour if sticky. Should be about a size of your palm and not too thin. Put into your palm, flattening it more if needed. Add a plum into a middle, if using prunes add as many pieces it can safely hold without making a hole. Close the dumpling using your palm. Roll it in your hands to have it nicely round with no openings.
• When water is boiling add dumplings (as many the pot can fit) into the boiling water. With wooden spoon unstick them from the bottom. Boil on gentle boil for about 10 minutes. They will float to the surface, but they might not be done yet so wait for total of 10 minutes to ensure they are cook all the way.
• While the dumplings are boiling prepare the topping. Grind 1 1/2 cups poppyseeds and mix with 1 cup powdered sugar. Melt 6 Tbsp unsalted butter in a microwave or small pot on a stove.
• After the dumplings are done, remove them into a large bowl or tray and cover with lid to keep them warm.
• Serve with topping and pour melted butter over it.