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.
Weigh dry ingredients on a scale instead of using cups — grams are the difference between a tender and a tough crumb.
Fill with fresh strawberry jam for a summer version.
Use quark (tvaroh) instead of plum butter for a cream cheese filling.
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.
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.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Authenticity sits on a spectrum — what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.
Per serving · 4 servings total
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