This typical Czech dessert always steals the show! Sweet and delicious, fruit-filled dumplings (ovocné knedlíky) are a dish often made in the Czech kitchens. This recipe will show you how to make blueberry dumplings from the yeasted dough.
What Are Czech „Ovocné kynuté knedlíky“?
They are sweet yeasted dough food, cut into pieces. The fruit mixed with sugar is wrapped in small pouches made out of dough. They are then closed and boiled in water.
When served, Czech fruit dumplings are sprinkled with grated “tvaroh,” ground poppy seed, powdered sugar and are poured over with melted butter.
MY TIP: try also these strawberry dumplings made from cottage cheese (tvaroh) dough (a real Czech thing!)
I recorded a short audio clip on pronouncing the Czech word ovocné knedlíky. The first word in the audio is "ovocné knedlíky" (fruit dumplings), the last is "kynuté ovocné knedlíky", which means yeasted fruit dumplings.
Which Fruit to Use?
You can use any seasonal fruit in the dumplings. These are typical Czech choices:
The fruit is sweetened with sugar because the dough itself isn’t sweet enough.
Don’t use frozen fruit in the dumplings because the dough could boil unevenly. However, you can use canned fruit quite well (let it dry off on a sieve first).
- Split the leavened dough into 2 halves. From each half, make a roll and cut it into same-sized pieces.
- Stretch each piece into a “circle” about 4-5 inches (10-12 cm) in diameter. Take care, so the dough in the middle of the circle isn’t too thin.
- Place the fruit in the center of the circle and add a bit of granulated sugar (I mixed wild blueberries with sugar in advance). Lift the circle edges, stick them together and close the dumpling.
- Roll the finished dumpling between your hands to get a nice round shape.
Boiling the Dumplings
Czech fruit yeasted dumplings are best boiled in gently boiling salted water.
Don’t place too many knedlíky in the pot. They’ll leaven a little when boiling them. Cover the pot with a lid and boil for 8 minutes, then take the dumplings gently out and place them on a plate.
There’s no need to flip the knedlíky while boiling.
Grated tvaroh (similar to US farmers’ cheese), icing sugar, and melted butter is our personal favorite.
Grated gingerbread with sugar and butter is another good option, and my grandma also used to make breadcrumbs fried on butter mixed with granulated sugar.
Czech yeasted fruit dumplings can also be sprinkled with ground poppy seed mixed with sugar.
More Czech desserts:
- Dukátové buchtičky – small yeast buns with vanilla sauce
- České koláče – authentic Czech kolache
- Lívance – yeast dough pancakes
Czech Yeasted Fruit Dumplings with Blueberries
Yeasted dough for fruit dumplings:
- 2 cups (240 ml) milk (lukewarm)
- 2 tsp active dry yeast (or 20 g fresh yeast)
- 1 tsp granulated sugar
- 7 and ½ cups (980 g) coarse flour (or all purpose flour mixed with semolina)
- 1 whole egg
- pinch of salt
- 2 cups blueberries
- ¼ cup granulated sugar
- farmers’ cheese
- butter (melted)
- powdered sugar
- First, make a yeast starter: Heat the milk. It must be lukewarm only, not hot. Stir in a spoon of sugar, add yeast and mix it. Let it leaven for 15 minutes in a warm place. After 15 minutes, you’ll have a yeast starter with bubbling foam on the surface.
- Add flour, eggs, a pinch of salt, and the yeast starter into a large bowl.
- Mix it with a fork first, then knead it with your hands. Be patient; it takes anywhere from 5-10 minutes. You can also use a kitchen robot with a kneading hook.
- Put a pot filled with hot water in the bottom of an oven. Place the dough in the oven, too, on the middle rack. Close the oven and let the dough leaven in a humid and warm environment for 30 minutes.
- Meanwhile, mix the blueberries with sugar, use a spoon.
- Make two rolls out of the dough and cut each into evenly sized pieces.
- Take each piece and roll out a circle (not too thin!). Place blueberries mixed with sugar in the middle. Close the knedlík and roll it between your hands until it has a regular round shape.
- Boil the fruit dumplings at a low temperature for 8 minutes, cover the pot with a lid (don’t flip the dumplings).
- After taking them out of the pot, pierce each dumpling with a fork so the steam gets out. Grease them with butter so they don’t become dry on the surface.
- Sprinkle with farmers’ cheese and icing sugar, pour over melted butter.
DISCLAIMER: Because I come from Central Europe, my recipes are based on metric units such as grams or milliliters. Check out how I convert metric units to the U.S. system:Conversion chart