If you’re a regular reader of Czechology, you know that potato dumplings are an essential part of the Czech cuisine. Did you know that potato dough was used to make sweet dishes as well? One of them is the so called povidlové taštičky or bramborové taštičky which means povidla pockets or potato pockets and we bring you the recipe so you can cook this marvelous soul food at home.
Ingredients (serves 12)
- 360 g / 12,7 oz of potatos boiled in skin, peeled and cooled down
- 120 g / 4,2 oz of krupice or coarse flour (hrubá mouka) – please refer to our Czech Flour Guide
- 1 egg
- pinch of salt
- 150 g / 5,3 oz of ground poppyseed
- 100 g / 3,5 oz of powder sugar
Povidla are a special kind of plum marmalade made without a gelling agent and sometimes without sugar. If you don’t have any, just use regular plum marmalade.
If you want to peel your potatoes before boiling them, don’t even thing about it! Boiling potatoes in their skin gives them a different taste which is very important for the potato dough.
How to Make Povidlové Taštičky
Grate the potatoes, add the flour, salt and egg and mix with a wooden spoon or even with your hands until the dough is smooth. If it’s too sticky, add a little flour.
Put enough flour on your working table (the dough gets more sticky with time, so you need to work fast) and roll out the dough into a square or rectangle about 5 mm / 0,2 in thick. Cut the rectangle into smaller squares (if can be, I always end up with rectangles).
Put one teaspoon of povidla close to one corner of each square.
Flip one half of each rectangle over the povidla to make a triangle shape.
Press the edges together with a fork.
Boil enough water in a large pot (salt the water a little) and put the pockets directly in the boiling water. Let them boil until they float and then 5 more minutes.
Take the povidlové taštičky out and coat them immediately with poppy seed mixed with powder sugar.
Melt some butter and pour generous amount of hot butter over the pockets. Serve immediately.
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