Czech sweet dumplings filled with plum jam, rolled in toasted breadcrumbs and butter — a traditional dessert.
Povidlové knedlíky (plum jam dumplings) are one of the most comforting desserts in Czech cuisine — soft, pillowy potato-based dumplings filled with thick plum butter (povidla), boiled until floating, then rolled in toasted buttered breadcrumbs and dusted with icing sugar. They occupy a unique place in Czech cooking as a sweet main course served at lunch, not just as a dessert.
Serves 4
Mix riced potatoes with flour, egg and salt while potatoes are still warm. Knead gently until a soft dough forms — don't over-knead.
Melt butter in a pan. Toast breadcrumbs until golden and fragrant. Set aside.
Flatten a portion of dough in your palm. Place 1 tsp plum butter in the centre. Wrap dough around it and roll into a smooth ball.
Simmer dumplings in salted boiling water for 10–12 minutes. They are ready when they float and have been floating for 3 minutes.
Roll hot dumplings in buttered breadcrumbs. Dust with icing sugar and cinnamon. Serve immediately.
The potato dough must not be over-kneaded — it becomes elastic and tough.
Seal dumplings tightly — any crack lets jam escape into the water.
Plum butter (povidla) is much thicker than jam; cook regular jam down until very thick if using.
Fill with fresh strawberry jam for a summer version.
Use quark (tvaroh) instead of plum butter for a cream cheese filling.
Best eaten immediately. Uncooked dumplings can be refrigerated for a few hours before boiling.
Sweet potato or bread dumplings have been a Czech staple since the 16th century. Povidlové knedlíky are eaten as a traditional main course (not just dessert) at lunch on Fridays and are deeply associated with Czech family cooking.
Eastern European grocery stores stock Czech or Slovak povidla. Alternatively, reduce shop-bought plum jam by simmering it down for 10 minutes until very thick.
Per serving · 4 servings total
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