Czech Ovocné Knedlíky (Fruit Dumplings)

About This Recipe

Fruit dumplings, ovocné knedlíky, are a distinctly Czech way of turning fresh stone fruit into a full meal rather than a dessert, wrapping whole plums or apricots — pit removed and sometimes replaced with a sugar cube — in a soft dough made from mashed potato and flour, then boiling them gently until the dough cooks through and the fruit inside softens and releases its juice. The dough itself needs a careful balance: enough flour to hold together when boiled but not so much that it turns dense, with mashed potato giving it a distinctive soft, slightly chewy texture unlike a plain flour dumpling. Sealing the fruit completely inside the dough, with no gaps, is essential, since any exposed fruit will cause the dumpling to leak and fall apart in the boiling water. Once boiled, the dumplings are rolled in melted butter and a generous coating of sweetened, toasted breadcrumbs, sometimes with a dusting of ground poppy seed or cinnamon sugar on top. Served as a main course rather than dessert in traditional Czech households, these dumplings show off the summer's stone fruit at its ripest, with the sweet, jammy interior contrasting against the soft, buttery dough.

Ingredients

Serves 6

• 500 gpotatoes(boiled and riced or mashed very smooth)
• 1.5 cupsall-purpose flour
• 1egg
• 0.5 tspfine sea salt
• 12small plums(or apricots, pitted)
• 12sugar cubes(one for each fruit, optional)
• 6 tbspbutter(melted)
• 1 cupbreadcrumbs
• 0.25 cupsugar(for the breadcrumb coating)
• 0.5 tspground cinnamon(optional)

Instructions

1. 1

   Make the dough

   Combine cooled, riced potato, flour, egg and salt into a soft, slightly sticky dough. Knead briefly just until it comes together — do not overwork.

2. 2

   Prepare the fruit

   Pit each plum and, if using, tuck a sugar cube into the cavity where the pit was.

3. 3

   Wrap the dumplings

   Divide the dough into 12 portions. Flatten each in your palm, place a fruit in the center, and gently wrap and seal the dough completely around it, rolling into a smooth ball.

   Seal the dough completely with no gaps or thin spots — any exposed fruit will cause the dumpling to burst apart while boiling.

4. 4

   Boil the dumplings

   Gently drop the dumplings into a large pot of simmering salted water. Cook 10 to 12 minutes, until they float and the dough is cooked through.

5. 5

   Toast the breadcrumbs

   While the dumplings boil, melt butter in a skillet and toast breadcrumbs with sugar and cinnamon until golden and fragrant.

6. 6

   Coat and serve

   Lift the cooked dumplings out with a slotted spoon, roll immediately in the toasted buttery breadcrumbs, and serve warm, cut in half to show the fruit inside.

Variations

• •

  Use apricots or strawberries in place of plums when they're in season, adjusting sugar slightly depending on the fruit's natural sweetness.

• •

  Skip the sugar cube inside for a less sweet version, relying only on the fruit's natural sugar and the buttery breadcrumb coating.

• •

  Add a dollop of quark or sour cream on the side for serving, a common addition in some households.

Storage

Best eaten fresh and warm; leftovers keep refrigerated for 1 day but the dough texture changes on reheating, best done gently in a covered pan with a splash of water or briefly in the microwave.

Frequently Asked Questions