If you’re on a diet, avoid this recipe. Introducing ovocné knedlíky or Czech fruit dumplings. BEST THING EVER. These are literally my favourite childhood dish. My grandmother could not make enough of them- there were never any leftovers. It’s decadent in the most lovely way; fruit dumplings are generally made for lunch. It’s basically dessert! Masquerading as a proper meal! Now who could say no to that.
These are made with tvaroh in the dough, making them incredibly light, fluffy and delightfully moist. You can substitute tvaroh for a similar dairy product, such as quark, cottage cheese or ricotta. Expats.cz has a nice explanation of what tvaroh is. The recipe itself is simple, but it’s a bit tricky to get the dumplings in the right shape. Practice makes perfect!
Preparation for knedliky, using frozen blueberries and plums.
Roll out the dough on a well-floured surface. Toss in more flour as necessary so that the dough does not stick.
Cut with a knife (or pizza slicer!) into squares.
Add the fruit of your choice and shape into dumplings.
Place in boiling water for five minutes, take out with a slotted spoon, and serve with powdered sugar, crumbled hard tvaroh and melted butter. Eat quickly before the rest of your family find them.
- pitted fruit of your choice (plums, apricots and strawberries recommended)
- 50g sugar
- 250g soft tvaroh
- 50g butter
- 250g flour
- 1 egg
- Cream together the sugar and butter.
- Add the tvaroh, egg and flour. Knead.
- On a well-floured surface, roll out the dough until about 5 mm thin.
- Cut into squares, fill with fruit and shape.
- Submerge in boiling, lightly salted water for about 5 minutes, depending on the thickness of the dough and size of the dumpling.
- Serve immediately with powdered sugar, butter and crumbled hard tvaroh for a decadent, unforgettable meal.
Recipe adapted from Vareni.cz
Careful with frozen fruit! The melted liquid can soften and crack the dough, causing the fruit juice to leak into the boiling water.
Blueberries are an amazing fruit option for the filling, but they’re more difficult to work with.
Try adding a little sugar to the fruit before shaping the dumplings.
Also delicious with cinnamon sugar.
Has anyone had any luck with substituting tvaroh in traditional recipes? I would love to hear other versions!