At a glance
You're in for a delightful treat with these Czech plum dumplings — potato dough wrapped around juicy plums and finished with melted butter, poppy seeds, and curd cheese. The real secret is boiling your potatoes the day before and working the dough quickly once you mix it, since potato dough gets sticky and runny if you let it sit. Once that's sorted, you'll be dropping dumplings into boiling water and serving them up in just minutes.
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Prepare the potatoes
Boil the potatoes in their skins the day before. They must be completely cold and dried out before grating — this is the key to a dough that's easy to work with and won't be 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 a boil. Have the butter ready in a small saucepan so you can melt it right at the end of cooking.
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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 get runny if left standing too long.
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