Ovocne Knedliky
Ovocne knedliky (OH-votz-neh KNED-lee-kee)
Fruit Dumplings
Soft, pillowy dumplings stuffed with fresh plums or strawberries, rolled in butter-toasted breadcrumbs and dusted with powdered sugar.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: shallow bowl
Garnishes: powdered sugar, melted butter
Accompaniments: sour cream, quark
Instructions
-
1
Mix quark, eggs, flour, and salt into a soft dough. Rest 15 min.
-
2
Roll dough out, cut into squares large enough to wrap each fruit.
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3
Wrap each plum or strawberry in dough, sealing edges.
-
4
Boil in salted water 8-10 min until dumplings float and are cooked through.
-
5
Toast breadcrumbs in melted butter until golden.
-
6
Roll dumplings in buttered breadcrumbs, dust with powdered sugar. Serve with sour cream.
Did You Know?
In Czech tradition, fruit dumplings can be served as a full lunch course, not just dessert — a concept that baffles most foreigners.
Chef's Notes
Equipment Tips
- large pot
- mixing bowl
- rolling pin
Garnishing
powdered sugar, melted butter
Accompaniments
sour cream, quark
The Story Behind Ovocne Knedliky
Fruit dumplings are a cornerstone of Bohemian sweet cuisine, dating back centuries. They showcase the Central European tradition of sweet main courses. Plum dumplings in late summer and strawberry dumplings in June mark the seasons in Czech kitchens.
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