This classic Czech dish always steals the show! Soft, sweet, and filled with fruit, these dumplings are a beloved staple in many Czech kitchens. In this recipe, I will show you how to make fluffy yeast dumplings packed with juicy blueberries.
In this post: What are Czech fruit dumplings | Pronunciation | Ingredients | Instructions | How to fill and shape fruit dumplings | Topping&Serving | Fruit for dumplings | How to freeze | Video recipe | Useful tips
➜ What are Czech fruit dumplings?
Czech-style fruit dumplings are made from soft yeast dough, filled with fruit, carefully sealed, and cooked in gently boiling water. When served, they pair beautifully with crumbled farmer's cheese (Czech Tvaroh), ground poppy seeds, or cinnamon sugar. A dusting of powdered sugar and a drizzle of melted butter complete this comforting dish.
Fun fact: It might surprise you, but in the Czech Republic, these sweet dumplings are actually enjoyed as a main course—not a dessert!
MY TIP: Also, try these strawberry dumplings made from cheese dough (a real Czech thing!)
➜ Pronunciation
I recorded a short audio clip on pronouncing the Czech word "ovocné knedlíky", which means fruit dumpling. The first word in the audio is "ovocné knedlíky", and the next is "kynuté ovocné knedlíky", which means yeast fruit dumplings.
Interested in Czech cuisine? Discover more authentic Czech food!
➜ Ingredients
✅ You will find the exact ingredient amounts in the recipe card below, which you can also print out.
Yeast dough:
- Coarse flour – is commonly used for this recipe, but all-purpose flour makes a perfectly fine substitute—I have tested it many times with great results. Coarse flour (in Czech, hrubá mouka) can be hard to find abroad, which is why I prepare the recipe using hladká mouka, the Czech equivalent of all-purpose or plain flour. Read more about Czech kinds of flour.
- Active dry yeast
- Warm milk with a teaspoon of sugar – to activate the yeast
- Egg – for better consistency and color of the dough
- Salt – for taste contrast
Fruit filling:
- Wild blueberries – or other seasonal fruits, more on this later in the article
- Granulated sugar
Topping:
- Crumbled Tvaroh cheese (in the US, farmer's cheese)
- Powdered sugar
- Melted butter
➜ Instructions with photos
STEP 1: Stir a teaspoon of sugar and active dry yeast into a ½ cup lukewarm milk (110-115°F / 38°C). Leave the yeast in a warm place to activate. It takes about 10-15 minutes for a foam with bubbles to form on the surface.
STEP 2: In a large bowl, combine flour with egg, salt, the rest of milk and the yeast mixture. Mix everything first with a spoon, then dump the mixture onto a work surface and process with your hands into a soft dough.
To make things easier, you can prepare the dough in a stand mixer fitted with a dough hook instead of kneading it by hand.
STEP 3: Shape the dough into a ball and place it in a bowl. Cover with plastic wrap or a clean kitchen towel, and let it rise in a warm spot until it doubles in size. Depending on the conditions, this can take anywhere from 45 minutes to 1½ hours.
⤍ Learn how to make dough rise in the oven.
STEP 4: Meanwhile, combine the granulated sugar and the clean, drained blueberries.
STEP 5: Roll out the risen dough into a smooth rectangle, about as thick as a drinking straw (not too thin!). Cut it into squares, each roughly 3 inches on each side. Place a scant tablespoon of the sweetened blueberries in the center of each square. Fold the edges of the dough carefully over the filling and pinch the seams to seal them well.
STEP 6: In a large saucepan, bring lightly salted water to a full boil. Reduce the heat to medium, then gently place the dumplings into the water. Cover with a lid and cook for 8 minutes—do not flip the dumplings. Once cooked, carefully lift them out with a slotted spoon and transfer to a bowl.
MY TIP: Instead of boiling the fruit dumplings in a pot of water, you can steam them. Here is my article with three proven ways on how to prevent dumplings from sticking when you cook them in a steamer.
STEP 7: Immediately after cooking, prick the dumplings with a fork to release the steam. If you are not serving them right away, brush the tops with melted butter to keep them from drying out.
➜ How to fill and shape fruit dumplings
I took detailed photos to show exactly how to shape the dumplings—hope they help!
Roll the dough out into a pancake that resembles a rectangle as closely as possible. Cut it into squares, each about 3 inches (8 cm) across. Place a tablespoon of sweetened fruit in the center of each square.
Fold opposite corners over the filling and press them together firmly. Seal any open edges. Then gently lift the remaining corners, bring them together, and pinch everything closed. Finally, roll the dumpling between your hands to form a smooth, round shape.
REMEMBER: Do not dust the dough too much with flour, the flour prevents the dough from sticking together or closing the dumpling. Also, keep your hands dry. Wet hands cause erosion of the dough into a gooey mass and make it impossible to close the dumpling well.
➜ Topping & serving
Leavened blueberry dumplings taste best with sweetened, crumbled farmer’s cheese—Czech tvaroh is the classic choice. Another delicious option is sour cream mixed with powdered sugar. You can also top them with cinnamon sugar, fried sweet breadcrumbs, or even gingerbread crumbles for a cozy twist.
And the final touch? Always finish with a generous drizzle of melted unsalted butter. Do not hold back with the topping!
➜ Which fruit to use?
We fill this type of dumplings in the Czech Republic with seasonal fresh fruit. In the Czech Republic, we traditionally fill this type of dumpling with fresh, seasonal fruit. The most common choices include:
- wild blueberries
- strawberries
- apricots
- fresh peaches
- pieces of apple
Since the dough contains very little sugar, it is a good idea to lightly sweeten the fruit before using it as a filling.
If you plan to use frozen fruit, let it thaw slightly first. Yeast dough is sensitive to extreme temperatures—it does not like too much heat, but it also reacts poorly to cold.
Another option is canned fruit, just be sure to drain it well before using.
➜ How to freeze fruit dumplings
Thinking about freezing your yeast dumplings? Great idea—but always do it after they have been cooked, never before. Make sure to let them cool completely first. This part takes a bit of patience, especially since the fruit inside needs time to cool down too.
Once cooled, place the dumplings into a large freezer bag. Pop the bag into the freezer for about 30 minutes. Then, give it a gentle shake—this little trick helps keep the dumplings from sticking together, so later on you can take out exactly as many as you need.
The dumplings will keep beautifully in the freezer for at least three months.
You may also like these cherry dumplings, which are very similar to this recipe.
➜ Video recipe with instructions
I also put together a quick video on how to make fruit dumplings with blueberries—come take a look on my YouTube channel! CLICK HERE
➜ Useful tips
- Do not overcrowd the pot when boiling the dumplings—leave enough space for them to expand slightly as they cook.
- Steaming is another great option. A steamer pot with a flat, perforated bottom works best. Line it with a clean, damp tea towel to prevent the dumplings from sticking during cooking. It is a simple trick that makes a big difference!
- Storage tip: Once the dumplings have cooled, transfer them to a deep bowl, cover tightly with plastic wrap, and store them in the fridge. They will keep well for up to five days.
More Czech desserts:
- Authentic Czech kolache
- Yeast pancakes – lívance
- Trdelnik – a baked sweet treat
- Blueberry yeast coffee cake
Tried this recipe?
Leave a review down in the comments! ⭐⭐⭐⭐⭐
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Czech fruit dumplings with blueberries
Tap or hover to scale
Ingredients
Yeast dough:
- 4 cups all-purpose flour
- 1 ¼ cup milk lukewarm
- 2 teaspoons active dry yeast
- 1 teaspoon granulated sugar
- 1 egg
- ½ teaspoon salt
Filling:
- 2 cups blueberries fresh
- 2 Tablespoons granulated sugar
Topping:
- 7 ounces farmers cheese (or sour cream)
- 1 cup powdered sugar
- ½ stick unsalted butter melted
Instructions
- Stir1 teaspoon granulated sugar and the 2 teaspoons active dry yeast into ½ cup of the lukewarm milk (110–115°F / 38°C). Let the mixture sit in a warm place for about 10–15 minutes, until a bubbly foam forms on the surface.
- In a large bowl, combine 4 cups all-purpose flour with 1 egg, ½ teaspoon salt, the activated yeast mixture and the rest of milk. Mix everything with a spoon first, then transfer the dough to a work surface and knead by hand until soft and smooth. Alternatively, you can use a stand mixer fitted with a dough hook to make this step easier.
- Shape the dough into a ball and place it in a bowl. Cover with plastic wrap or a clean kitchen towel, and let it rise in a warm place until doubled in size. This usually takes between 45 minutes and 1½ hours, depending on the room temperature.
- While the dough is rising, mix 1 teaspoon granulated sugar with the clean, drained 2 cups blueberries.
- Once the dough has risen, roll it out into a smooth rectangle about as thick as a drinking straw (not too thin). Cut it into squares, each roughly 3 inches on each side. Place a scant tablespoon of the sweetened blueberries in the center of each square. Carefully fold the edges of the dough over the filling and pinch the seams well to seal.
- Bring a large saucepan of lightly salted water to a full boil. Reduce the heat to medium, then gently place the dumplings into the water. Cover with a lid and cook for 8 minutes without flipping them.
- When the dumplings are done, remove them with a slotted spoon and transfer to a bowl. Immediately prick each one with a fork to release the steam. If you are not serving them right away, brush the tops with melted butter to keep them from drying out.
- Serve the dumplings warm, topped with crumbled farmer’s cheese, a dusting of powdered sugar, and a generous drizzle of melted butter.
Notes
- Makes about 10-12 fruit-filled dumplings.
- SERVING: Blueberry dumplings are best topped with crumbled farmer’s cheese. Sour cream with powdered sugar or cinnamon sugar are great alternatives. Always finish with a generous drizzle of melted unsalted butter.
- If using frozen fruit, let it thaw slightly first. Yeast dough is sensitive to extreme temperatures—avoid both heat and cold. Drained canned fruit also works well.
- You can steam the dumplings instead of boiling. Use a steam pot with a flat, perforated bottom lined with a damp tea towel to prevent sticking.
- Storage: Store cooled dumplings in a covered bowl in the fridge for up to 5 days. They also freeze well—in an airtight container, they will keep for up to 3 months.
Anie says
Thank you for the recipe, I have a quick question: Do I need wild blueberries only?
Petra Kupská says
Thanks for your comment, you could use any blueberries you have on hand, just do not use frozen fruit, it’s not good when making yeast dumplings.
Mike says
It's best with Cherries! Enjoy!
Petra Kupská says
Yes, one of the best choices, I agree! 🙂
Gary Siwik says
The author states that canned fruit may be used as long as it's drained in a sieve.
Petra Kupská says
I completely agree. Canned fruit must be drained before it is used, as any excess liquid causes erosion of the yeast dough. A fruit dumpling with wet fruit cannot be sufficiently sealed, the dumpling then falls apart.
Nomibird says
I’m using this recipe in a day or two but I just wanted to let you know that one of our favorite dinners in the summer was always fruit dumplings. Mom would use any stone fruit and served it with cottage cheese, melted butter and sugar. Can’t wait to make them.
Anicka Cooklikeczechs.com says
Thank you for your comment! I am very happy you like the recipe and want to try it out. Thank you for sharing nice memories.
Please, let me know how the cooking turned out afterwards 🙂
Jane Hartle says
Hi, I was researching fruit dumplings and found your site. My mother was Czech and father was Slovak. My mother made these regularly with different fruits of the season, strawberries, cherries and plums mostly, along with plain small sausage looking dumplings finished with brown butter, bread crumbs, and sugar. I was looking for a recipe for these dumplings but I don’t recall my mother using any yeast. Is this optional?
She also made dumplings from potatoes so I get these a bit confused. My parents have passed now so I was happy to find your site to ask you.
Also what a great project for you and your boys! Congratulations on this idea.
Petra Kupská says
Ahoj Jane, thank you for your nice comment first of all! You are right, fruit dumplings are a thing during the fruit season, which is June to September/October here in the Czech Republic. We usually make dumplings filled with fresh fruit, they taste the best 🙂 In Czech, there are most common about 3 kinds of dough for fruit dumplings. Those yeast fruit dumplings are very popular (at least in northern Bohemia, where I live). The other method of making fruit dumplings is to use tvaroh (quark or farmers’ cheese) and shredded boiled potatoes. However, these doughs are different, you can’s simply omit the yeast. I’m looking forward to late spring. I’m planning to make the cherry and strawberry dumplings with "tvaroh" and potato dough. I’ll definitely post the recipes here. Many greetings from Czech, Petra
P.S. - You mentioned "plain small sausage looking dumplings with fried breadcrumbs / sugar / butter", aww, that used my father to do, we call them šlejšky or šišky se strouhankou! 🙂
Sandra Trejbal Larson says
Enjoy reading your recipes. I always use peaches or plums for fruit dumpling, now will try using blueberries. My grandparents were from Bohemia. One grandfather was a butcher. My paternal grandfather, dad and uncle were bakers. Love to bake and cook Czech recipes. At 78, for Easter I will make a pound cake in shape of a lamb like my dad made and the Easter bread. Our main course will be a ham. Thank you for your recipes. Happy Easter.
Petra Kupská says
Ahoj Sandra, thank you very much for your lovely comment! Blueberries are a common choice for making yeast fruit dumplings in the Czech Republic. Using more significant round pieces of fruit such as plums, strawberries, apricots is an excellent option to make fruit dumplings with quark/potato dough. Happy Easter to you, too! Best wishes, Petra
pz says
Hi Petra,
I grew up in Moravia ( Ostrava and Brno) and my Mom made sisky from the potato dough with poppy seeds and quark. She also made potato dough tasticky filled with povidla. I am still thinking about it and can almost taste it !
Your recipe for the blueberry knedlíky is excellent. Thank you!
Anicka Cooklikeczechs.com says
Hello, thank you for your lovely comment and memories of your mother´s cooking. I am very happy you like the recipe!
Greetings from the Czech republic.
Tereza says
Hi Jane,
the one which you mean are bramborové šišky or bramborové taštičky s povidly. You use potato dough - no yeast.
Bramborové šišky - boiled potato dough in the shape of rolls, its served with melted butter, ground poppy seeds and sugar
Bramborové taštičky s povidly - it is filled with plum jam, boiled and served with fried scrambled bread, sugar and melted butter
Petra Kupská says
Ahoj Tereza, thank you for adding more details, it is always interesting to learn how various dishes are prepared in different families. For example, in the Czech region where I live (northern Bohemia) the "bramborové šišky" dish is usually topped with fried breadcrumbs mixed with sugar. We usually sprinkle poppy seeds/sugar on cooked pasta, typically "nudle s mákem" – noodles with poppy seed. But when I mentioned this combination in a Facebook group focused on Czech food, only a few of its members were familiar with this dish!
Sandy says
My mother always made her plum dumplings using more of a bread dumpling recipe minus the bread adding a small amount of sugar and no yeast. Basically flour, egg, milk, salt, sugar and oil. She served them with breadcrumbs browned in butter and sweetened with sugar.
Petra Kupská says
I would say these fruit dumplings are a Czech specialty. Several types of doughs can be used to make dumplings, and I believe that the strength lies in simplicity. Plus, your maminka must have been good at cooking and had her own tried and tested recipe for fruit dumplings!
The sweet fried breadcrumbs reminded me of my dad; he always made this topping on "šišky". Sisky (šišky) are made of potato dough, shaped like small sausages and boiled in water. Sweet memories of childhood 🙂
Gabi says
Hi Jane,
These small dumplings are called sulance in Slovakia. They are made from potato dough, very similar to italian gnocci. They are rolled from small pieces of the dough (cherry size) into longish shapes with the palm of your hand on working board. They are boiled in slightly salted water for few minutes. They could be served with melted butter and ground poppy seed, or walnuts and icing sugar, or with bread crumbs fried in butter and sugar.
Recipe:
500 g cooked potatoes shreded or mashed
200 g all purpose flour
1 egg
pinch of salt
Mix all together and right away form the dumplings.
Work quickly, or the dough will become thinner and stickier.
From the same dough, but without the egg I make sometimes lokse,
thinly rolled to resemble tortillas. They are baked same way on hot dry skillet, until brown spots appear. They are delicious as a desert, with plum jam, popy seed and butter, or can be used wih meat or vegetable filling too.
I hope it helps.
Gabi
Anita says
How thin should you roll out the dough? My were very tasty but pretty doughy and a couple came open during boiling. Is there a certain way to roll them out? Also, my grandmother used to make a bread called Hollis, she said it was a Czech recipe but when she passed we could not find it.
Petra Kupská says
Ahoj Anita, thank you for your question about the fruit dumplings.
The thickness of the rolled-out dough should be about as thick as a straw. A thinner one might tear when forming the dumplings.
These yeast dumplings contain more dough. Fruit dumplings made with potato or cottage cheese dough are also popular in the Czech Republic. This dough is very thin and basically just coats the fruit inside. I will post a recipe for this kind of dumplings (made with potato & cheese dough) in the summer, as soon as the fresh fruit season starts here!
The dumplings came open during cooking: Dumplings need to be appropriately closed; I use my fingertips and press both edges of the dough firmly. Then I gently roll each dumpling between my palms to give it a regular shape.
The dough shouldn't be too dusted with flour; the flour prevents the dumpling from closing well. A slightly sticky dough surface is an advantage.
Either way, I'm so glad the dumplings were successful and tasty!
Anita says
Sorry, the bread name was holska.
Petra Kupská says
Yep, I think it is a pastry called "houska" in the US. In Czech, we call it "vánočka" and it is a braided sweet bread, usually with raisins and almonds, baked at Christmas. Here is the recipe: Vánočka - please see if it is what you are looking for. Many greetings from the Czech Republic, Petra
Elizabeth says
I love baking so I enjoyed reading your recipes from your beautiful country & since my heritage is Polish, some recipes reminded me of my mother's!
Petra Kupská says
Dear Elisabeth, thank you for your kind comment and supportive words. I live just a few kilometers from the Polish border, and we go to Poland from time to time for nature or shopping. Moreover, both Czechs and Poles are Slavs, neighbors, and our national cuisines are similar in many ways! Best wishes, Petra
Marissa says
Hi! My grandfather was Czech (my great grandparents moved over in the early 20th century). I grew up eating a lot of sisky at my grandparents. Sisky being very similar to this dish (boiled fruit dumplings). I had never heard of ovocne but this dish seems so similar to what I ate. Is sisky and ovocne knedliky similar dishes? Or did my grandpa just call it something different? Is sisky a different dish?? Unfortunately, my grandpa passed away in 2020 and I can no longer ask him these questions about my Czech heritage. I would love your insight!
Petra Kupská says
Ahoj Marissa, thank you for your message and a nice question about Czech food. I did a little research and found out that fruit dumplings have various names in different parts of the Czech Republic. One of the names is sisky (spelled šišky in the Czech language), which is common in the Eastern Moravia region. This region is characterized by very rich cultural traditions, including Slovácko, Wallachia, Zlín, Hodonín (parts of Eastern Moravia). Isn't it possible that your grandfather came from this region? I myself am from northern Bohemia, where we make a floury dish made of potato dough in the shape of small sausages under the name šišky. Our šišky can then be sprinkled sweetly (poppy seeds, fried breadcrumbs with sugar) or salty (with bacon, onions, etc.). I hope this helps 🙂 I send my warm greetings from Bohemia, Petra
Eleanor Maticka-Tyndale says
Hi my parents and grandparents were Czech and so I grew up with exclusively Czech cooking. When I married a 'Brit' I had to learn new ways of cooking. Our knedlicky were either with cherries or peaches and served with melted butter and cinnamon sugar. These comprised lunch on a summer day. Terribly decadent!
Petra Kupská says
Ahoj Eleanor, thank you for your kind comment. Peaches and cherries are some of the most common fruits used for filling sweet dumplings. This nicely confirms that your roots are typically Czech! Also in our family, filled dumplings appear very often in summer when the fruit season is at its peak. Children especially love them.
Suzanne says
How much semolina should be used in the recipe?
Petra Kupská says
I would use roughly 3 parts all-purpose flour and 1 part semolina. The semolina will make the dumplings fluffier. Only with all-purpose flour will they be denser, but still very good.
Cynthia Unger says
If freezing them, what is the best way to reheat?
Anicka Cooklikeczechs.com says
Hello Cynthia, you can let them defrost on their own for a while and then put them in a microwave, or reheat the frozen dumplings over steam in a pot with water and a lid. Hope this helps!
Caroline Jeffery says
Hi there, I came across your page when searching a recipe for fruit dumplings, Czech style. Mine didn't quite taste as good as the ones I remember eating when in Czech Republic, but I am sure with a bit more practise I will improve.
Hopefully this summer I will be able to visit Unicov again to see my friend, who always cooks me some lovely fried cauliflower. I have missed this over the past two years, aswell as missing travelling around different regions of your lovely country.
Best wishes to you and your family. The translation into English is excellent, keep up the good work.
Petra Kupská says
Ahoj Caroline, thank you for your lovely comment. You're right; fruit dumplings made with yeast dough require a bit of practice, but it's nothing overwhelming. I believe that the next batch of dumplings will be fantastic! Unicov is a beautiful town, situated in an area with rich cultural traditions and not only in its surroundings there is a lot to discover. With warm greetings from the Czech Republic, Petra
Galina says
My Czech mother used to make apple-filled boiled dumplings to be served like regular dumplings alongside pork roast. All the dumpling recipes I find are for dessert dumplings. Am fairly sure they were baking powder dumplings, not yeast-based. Thoughts?
Petra Kupská says
Oh, this is the first time I've heard this combination (apple stuffed dumplings and pork roast); it must be some local specialty! Regarding Czech dumplings, the traditional version is made of yeast dough. But you're right; dumplings with baking powder are also cooked. They are faster, probably easier to prepare, but less fluffy. I'll try to look for a nifty recipe and post it here on the blog.
Kristena says
Hi Petra! I've been waiting since last year to try this recipe. I'm looking forward to doing that this weekend. Cheers! -Kristena
Petra Kupská says
Ahoj Kristena,
Thank you for your comment and I'm curious what you have to say about the dumplings if you try them out! We have wild blueberries ripening in our woods right now, and I have a picking trip in the forest with my mom planned for the middle of this week, and then I'm sure these dumplings will show up on our table 🙂 My family can't wait!
Best wishes,
Petra
Kristena says
Petra, these turned out fantastic and I used fresh blueberries. I made my own farmer's cheese for this, which was so much better than buying commercial. I used lemon juice to make the curds, so the flavor of the cheese complimented the blueberries. Thank you for the fantastic recipe - this was shared with friends and family.
Petra Kupská says
Oh, I am so happy you enjoyed the dumplings, thank you for your feedback! Your idea to make homemade farmer's cheese is great; I was already thinking of trying it, and your comment pushed me closer to it 🙂
Lu says
Greetings from Australia, just came across this page, haven't tried anything yet [I have my own versions and usually read recipes and modify sometimes when thinking about it while cooking].ovocni knedliki I' use 1:1 tvaroh hruba mouka although tvaroh is not easy to get and they've stopped selling the flour flour so I'm experimenting with various mixtures [fine semolina etc] but usually too coarse or too fine. What seems to be the most popular, unfortunately is the Italian 00.
siski I remember, haven't made them yet [quicker and easier with boiled egg noodles :-). The family like best the Bauerne fruhstuck from left over knedlik. I've been tackling strudl for the past 4 years [Christmas Eve mandatory], almost reached the edible stage, also follow the New Year ritual with the lentils, bacon, onion for the first meal of the New Year
Petra Kupská says
Hi Lu, thank you for your comprehensive comment! It's obvious you have experience with Czech cuisine. Fruit dumplings in the Czech Republic are most often made from three types of dough: yeast dough, potato dough, and "tvaroh" cottage cheese dough. I have the recipe for the dumplings you describe here: https://www.cooklikeczechs.com/strawberry-dumplings/
You're right about experimenting with flour. Czech coarse flour (hrubá mouka) is not easy to find abroad.
Lentils are a must for the New Year, try this recipe: https://www.cooklikeczechs.com/cocka-na-kyselo-recipe/
And try strudel again for Christmas, it's easy to make with puff pastry: https://www.cooklikeczechs.com/puff-pastry-apple-strudel/
Happy holidays! 🙂
Emma says
I'm going to try this recipe for my class as we're learning about the Czech Republic. If I make them the night before and store them in the fridge, do I reheat them the next day or do we eat them cold?
Anicka Cooklikeczechs.com says
Thank you so much for the message!
If you make the dumplings in the evening, let them cool completely, move them to a bowl and cover them with a food wrap.
Be sure to reheat them the next day, they don't taste as good cold. The best way to reheat them is to use a steam. Alternatively, use the microwave briefly, just 30 sec to a minute, as the fruit inside the dumplings heats up quickly and might be too hot.
Fingers crossed that the Czech dumplings are a success!
Marie says
Ahoj Petra,
I want to ask, if I was to freeze the knedlíky, what is the best way to reheat them? Would you recommend microwave?
Děkuji
Anicka Cooklikeczechs.com says
Ahoj Marie, you can definitely let them defrost for a while and then put them in a microwave or reheat the frozen dumplings over steam in a pot with water and a lid. Hope this helps!
Paula Malsbury says
Cool to see your recipe. I just made my grandmothers Plum Dumpling recipe yesterday. In the Phoenix, AZ area, only one grocery store (AJ’s and in August only) carries prune plums (our preferred fruit) and I finally caught that sweet spot and pleased they were cheaper than regular plums. I will say that we top with crushed vanilla wafers and melted butter and a light sprinkle of white sugar. The fruit inside is sliced with some sugar and cinnamon and a touch of flour. Such a favorite dish and brings back memories.
Anicka Cooklikeczechs.com says
Hello Paula, thank you for your kind comment and useful feedback! I am so happy you like the recipe. Your variation of it sounds truly delicious 🙂
Greetings from the Czech republic
Michael Andrew Grill says
Well, I cannot say that it tasted as good as my mother's, but I managed a dumpling and sauerkraut with chicken and a tomato gravy, which for a first try was not so bad. Today fruit dumplings and tomorrow some pastry if I can find the ingrediates. That is it for this year!
Anicka Cooklikeczechs.com says
Thank you for the comment, Michael! I am glad to hear the recipes are a success! (mother´s cooking is always the best :))
Katherine Miculka says
Thank you for the audio recording of pronunciations of recipe names. Gives me memories of my Czech grandmother.
Anicka Cooklikeczechs.com says
I am so happy to hear that, Katherine! Thank you for your lovely comment.
Blanka Lat says
Hi.
I use your recipe to remind myself what the ingredients and the cooking times are. I cook and bake Czech foods a lot and the flour I use for fruit dumplings in Canada is Robin Hood Blending flour and in the US they have Wondra. Both are similar to "polohruba mouka", more coarse than the usual all-purpose flour. I use blueberries without the added sugar because I find they are sweet enough plus there is sugar added as a topping. My favourite fruits are apricots. Thanks for the detail instructions.
Anicka Cooklikeczechs.com says
Thank you for your comment and feedback, Blanka. Glad to hear you find the recipes useful!
sandy r says
Hi, my father used to have dumplings like this when he was a child, but they were raspberry filled. I think this recipe is closest to what he describes them like. Could these be steamed in a tray of fruit sauce instead of water? Can't wait to try them. His 90th birthday is coming up & I'd like to make them for him.
Thanks
Anicka Cooklikeczechs.com says
Ahoj Sandy, thank you for your comment!
I do not recommend steaming the dumplings in anything other than water.
Hope this helps. And fingers crossed your father likes the dumplings 🙂
wild says
I’m very happy you posted this recipe. Nelly Korda, a famous American golfer has put these on her champion's dinner which is organized by chef Thomas Keller. I can’t wait to make these tomorrow morning!
Thank You!🙏
Janet says
Your fruit dumpling recipe tastes just like my czech grandma and mom's recipe. My brother and I made them, we didnt want to stop eating them.