At a glance
You're making a classic Czech treat where plums get wrapped in a delicate potato dough and boiled until fluffy—the key is preparing your potatoes the day before so the dough stays manageable and not sticky. After a quick wrap-and-boil session, you'll finish these soft dumplings with melted butter, poppy seeds, and curd cheese for that perfect sweet-savory combo.
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Prepare the potatoes
Boil the potatoes in their skins the day before. Before grating, they need to be completely cool and dried out. That's the only way you'll get a dough that's easy to handle and not too sticky.
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Prepare the ingredients and water
Wash the plums and remove the pits. Bring a large pot of salted water to the boil. Get the butter ready in a small saucepan so it's on hand to melt once the dumplings are done.
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Make the dough
Peel the cold potatoes and grate them finely. Add both types of flour and the egg. Mix everything together quickly. Work briskly, as potato dough tends to turn watery the longer it sits.
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