Soft potato dough wrapped around whole strawberries or apricots, boiled and served with melted butter, sugar, and quark cheese.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: deep plate
Garnishes: powdered sugar, melted butter
Accompaniments: quark cheese, fruit compote
Instructions
-
1
Rice boiled potatoes, mix with flour, egg, and salt into smooth dough.
-
2
Flatten pieces of dough, wrap each around a strawberry or apricot, seal tightly.
-
3
Boil in salted water 8-10 minutes until they float and are cooked through.
-
4
Remove with a slotted spoon.
-
5
Drizzle with melted butter and sprinkle with sugar.
-
6
Serve with quark cheese and powdered sugar.
Did You Know?
Slovak grandmothers test readiness by cutting one dumpling open — if the fruit is hot and jammy inside, they are done.
Chef's Notes
Equipment Tips
- potato ricer
- large pot
- slotted spoon
Garnishing
powdered sugar, melted butter
Accompaniments
quark cheese, fruit compote
The Story Behind Ovocné Knedle
Fruit dumplings are a summer tradition across Central Europe. In Slovakia, strawberry and apricot varieties are most popular, often served as a complete lunch rather than dessert.
Comments (0)
Log in to leave a comment.
No comments yet. Be the first to share your thoughts!