Plum-poppy seed dumplings

Recipe steps

In a bowl, we sprinkle flour and salt, mix everything, and make a well in the center. Into this well, we crumble the yeast, sprinkle with vanilla sugar, and pour in a little lukewarm water. In this well, we gently mix to create a thin batter and let the yeast rise.

Then we add the rest of the lukewarm water and knead until we have a smooth and elastic dough. We leave it in a warm place covered with a cloth to rise until its volume doubles.

We work the dough again and, on a floured table, divide it into 12 to 14 pieces, which we fill with plums and poppy seeds.

If the plums are large, we only need one half, and we replace the other half with a scoop of poppy seed filling. If we have small plums, we cut them, remove the pit, and place a little poppy seed filling in the resulting space.

We thoroughly seal the dumplings and let them rise on a floured surface for a little longer (approximately 5-8 minutes).

After they have risen, we place the dumplings into a pot of boiling water, gently stir them once during cooking, and boil for about 5 minutes.

For testing, we can take one dumpling out and pierce it with forks to check if the dough is cooked. Then we remove all the dumplings with a strainer and immediately pierce them to allow steam to escape, which could cause them to collapse if it couldn’t get out.

We sprinkle the dumplings in the dish with sugar or drizzle them with melted butter so they don't stick together.

We serve them drizzled with melted butter or sour cream, with hard or Olešnice cheese, sprinkled with poppy seeds, cinnamon, or sugar. In short, according to everyone’s taste.