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Czech Fruit Dumplings
Ovocné Knedlíky
Soft, fluffy yeast dough dumplings filled with seasonal fruit, boiled until tender, and served with a sweet topping. A beloved Czech classic that can be enjoyed as a main course or dessert.
🧂 Ingrédients
- 500 g All-purpose flour(plus more for dusting)
- 250 ml Lukewarm milk
- 7 g Active dry yeast(or 20g fresh yeast)
- 1 tsp Granulated sugar(for yeast activation)
- 1 large Egg yolk
- 1 tsp Salt
- 50 g Melted butter
- 400 g Fruit(e.g., plums, apricots, berries, pitted and halved if large)
- 2 tbsp Granulated sugar(for fruit filling)
- 200 g Farmer's cheese (tvaroh)(for serving (optional))
- 50 g Melted butter(for serving)
- Powdered sugar(for serving (optional))
👨🍳 Instructions
- 1
Activate the yeast: In a small bowl, combine the lukewarm milk with 1 tsp sugar and the yeast. Let it sit for 10-15 minutes until frothy.
- 2
In a large bowl, combine the flour and salt. Make a well in the center and pour in the activated yeast mixture, egg yolk, and melted butter. Mix to form a soft, pliable dough. Knead for about 5-10 minutes until smooth. Cover the bowl and let the dough rise in a warm place for about 45-60 minutes, or until doubled in size.
- 3
While the dough is rising, prepare the fruit. If using larger fruits like plums or apricots, pit and halve them. Toss the fruit with 2 tbsp sugar.
- 4
Once the dough has risen, punch it down and turn it out onto a lightly floured surface. Roll it out to about 1.5 cm thickness. Cut into squares of about 8-10 cm.
- 5
Place a spoonful of the sweetened fruit in the center of each dough square. Carefully bring the edges of the dough together to enclose the fruit, pinching firmly to seal. Roll gently between your hands to form a round dumpling. Place on a floured surface, seam-side down.
- 6
Bring a large pot of lightly salted water to a rolling boil. Reduce the heat to medium so the water is gently simmering. Carefully add the dumplings to the water, ensuring not to overcrowd the pot. Cover and cook for 8-10 minutes, without flipping. They are done when they float to the surface.
- 7
Remove the dumplings with a slotted spoon and serve warm. Traditionally, they are topped with farmer's cheese (tvaroh), melted butter, and a sprinkle of powdered sugar.
💡 Conseils de pro
- ✓Do not use too much flour when shaping the dumplings, as it can prevent them from sealing properly.
- ✓Work with slightly damp hands to help seal the dough.
- ✓Ensure the water is gently simmering, not boiling rapidly, to prevent the dumplings from breaking apart.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Use different seasonal fruits like strawberries, cherries, or blueberries.
- For a richer dough, you can add a tablespoon of sour cream.