Cherry Dumplings (Třešňové knedlíky)

Fruit dumplings are a big deal in the Czech Republic! Today, I want to share my favorite recipe for cherry dumplings made with yeast dough. These dumplings are so fluffy and soft that you will keep coming back for more. With cherry season in full swing at the turn of June and July, there is no better way to enjoy cherries than in dumplings!

In this post: What are Czech cherry dumplings · Pronunciation · Ingredients · How to make cherry dumplings · Topping ideas · Useful tips

➜ What are Czech cherry dumplings

Let me start broadly: Czech fruit dumplings come in three basic types of dough: yeast, cheese, and potato. Each dough pairs best with different fruits. Cherry dumplings are perfect with yeast dough, which rises well and is easy to prepare.

Once the dough has risen, it is rolled out and cut into squares. Place unpitted cherries in the center of each square, seal the dumplings, and cook them in lightly salted water. Serve the finished dumplings as a main dish with various sweet toppings. More on this later in the recipe!

Different kind of fruit dumpling recipes on my blog: Yeasted blueberry dumplings, potato plum dumplings, cheese strawberry dumplings.

➜ Ingredients you need

For yeast starter:

• Warm milk – at a temperature of about 110-115°F
• Little sugar and all-purpose flour
• Active dry yeast

For yeast dough:

• All-purpose flour
• Warm milk
• Egg – at room temperature
• Pinch of salt

Filling:

• Fresh cherries – cleaned, dry-tapped, not pitted. Do not pit the cherries beforehand, as this would cause them to leak their juices and result in less succulent dumplings.

Topping:

• Powdered sugar mixed with ground cinnamon
• Unsalted butter – melted, to drizzle over dumplings

✅ You’ll find the exact amount of ingredients below in the recipe card, which you can also print out.

Kitchen equipment: Next, prepare a wide pot for cooking the fruit dumplings. A slotted spoon will be handy for transferring the cooked dumplings from the hot water to a bowl.

➜ How to make cherry dumplings

STEP 1: Make a starter: Stir the sugar, all-purpose flour, and dry yeast into lukewarm milk (110-115°F). Let it sit in a warm place until a bubbly froth forms on the surface, which will take about ten to fifteen minutes.

STEP 2: Process the yeast dough: Pour the flour into a bowl and add the lukewarm milk, egg, salt, and activated yeast starter. Use an electric mixer fitted with a kneading hook to process the mixture into a smooth, elastic dough.

I use a stand kitchen mixer and let the dough knead on medium speed for 8 minutes. If necessary, I stop the mixer to scrape off any ingredients stuck to the sides of the mixing bowl.

STEP 3: Let the yeast dough rise: Turn the dough out onto a lightly floured work surface and shape it into a ball. Transfer the dough to a clean bowl, cover with a tea towel or plastic wrap, and leave it in a warm place to rise until it doubles in size. Depending on the surrounding conditions, this will take between an hour and an hour and a half.

Learn how to quickly make the dough rise in the oven

The dough contains no added fat, so it rises more easily than enriched doughs.

STEP 4: Roll out the dough and fill it with cherries: Once the dough has risen, roll it out into a square or rectangle about 1/4 inch thick. Cut the dough into 3-inch squares. Place 2-3 cherries in the center of each square. Pull the corners of the dough over the cherries and carefully pinch them together.

Gently roll the dumplings between your palms to form a round shape. Place the dumplings seam-side down on a floured surface, leaving enough space between them. Cover with a clean tea towel and let them rest for a while.

STEP 5: Let the water boil: In the meantime, bring water to a gentle boil in a pot and add a pinch of salt. The water should simmer, not boil heavily.

STEP 6: Cook the dumplings: Place the rested dumplings in the boiling water, seam side down. Reduce the heat to a third. Cover the pot with a lid, leaving a gap on the side to allow steam to escape. Cook for 10 minutes. Do not flip the dumplings.

Use a slotted spoon to transfer the cooked dumplings to a bowl, and immediately prick each one twice with a fork to release any steam that may have built up inside.

Tip: If you are not serving the dumplings right away, brush their surface with melted butter to prevent them from drying out.

STEP 7: Whip up the topping for the dumplings: Mix the icing sugar and ground cinnamon in a bowl. Melt the butter in a saucepan.

STEP 8: Finished? Let’s serve the dumplings! Place two or three warm dumplings on a plate. Sprinkle one tablespoon of the cinnamon sugar topping over each dumpling. Finally, drizzle with melted butter and serve.

Note on serving: If you read the last step in the recipe carefully, you will notice that Czechs eat fruit dumplings as a main dish, not a dessert! That's right—it is also common to find sweet dishes served as the main course in Czech restaurants.

A rich cherry harvest? In addition to these dumplings, also try Bublanina, a popular Czech fruit cake!

➜ Useful tips

• Got any cherry dumplings left over? Let them cool completely, then place them in an airtight container and freeze. They will stay fresh for at least three months in the freezer.
• How to reheat dumplings? The best way is by steaming. The hot steam restores the necessary moisture and fluffiness to the dumplings.
• What other fruits are suitable for filling these dumplings? In addition to cherries, yeast dough dumplings are often filled with strawberries, blueberries, or apricots.