Ovocné Knedlíky (Fruit Dumplings)

About This Recipe

Ovocné knedlíky — fruit dumplings — are Czech summer happiness on a plate: a tender potato-based dough wrapped around a whole piece of fruit, boiled until the dough is silky and the fruit inside has melted into a juicy compote. Served drowned in melted butter, fresh curd cheese (tvaroh) and a generous shower of icing sugar, they're a complete meal — typically eaten as Sunday lunch in summer.

Ingredients

Serves 4

• 500 gstarchy potatoes(peeled)
• 200 gplain flour(plus extra)
• 2 tbspsemolina
• 1egg
• 1 pinchsalt
• 12ripe small plums or strawberries(or apricots)
• 12 small cubessugar(1 inside each fruit)
• 100 gbutter(melted)
• 150 gfresh curd cheese (tvaroh)(or sweetened ricotta)
• 60 gicing sugar(to dust)
• 1 tbspground cinnamon(optional)

Instructions

1. 1

   Cook potatoes

   Boil potatoes whole 25 min until tender. Cool slightly, peel, and grate or mash through a ricer while warm. Spread on a tray to cool completely.

2. 2

   Make dough

   Mix cooled potatoes with flour, semolina, egg and salt. Knead briefly into a soft dough — too much kneading toughens it. Add a touch more flour if too sticky.

3. 3

   Prepare fruit

   Wash plums and remove stones (insert sugar cube into hole). For strawberries, hull and stuff a sugar cube into the centre.

4. 4

   Wrap

   Divide dough into 12 equal portions. Flatten each into a disc. Place a fruit in the centre and pinch the dough up around it, sealing completely.

5. 5

   Roll

   Roll each dumpling in your palms into a smooth ball. Lightly dust with flour.

6. 6

   Boil

   Bring a large pot of salted water to a gentle simmer. Drop dumplings in. They sink, then rise. Cook 8–10 min after rising — test one by cutting open: dough should be cooked, fruit hot.

7. 7

   Lift out and brush

   Lift out gently with a slotted spoon. Brush with melted butter immediately to prevent sticking.

8. 8

   Serve

   Place 3 dumplings per person. Crumble curd cheese over. Drizzle remaining melted butter. Dust generously with icing sugar (and cinnamon if using).

Variations

• •

  Tvaroh dough version: use 250g curd cheese instead of potato — softer texture

• •

  Filled with poppy seed jam (powidla style) instead of fresh fruit

• •

  Sprinkle with toasted breadcrumbs and butter for ströhle topping

Storage

Best fresh. Refrigerate cooked dumplings 2 days — reheat by gentle steaming.

Frequently Asked Questions