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Czech fruit dumplings.
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Czech yeasted fruit dumplings with blueberries

A sweet summer recipe, yeasted dough dumplings filled with wild blueberries, sprinkled with quark.
Course Main Course
Cuisine Czech
Keyword fruit dumplings
Prep Time 20 minutes
Cook Time 8 minutes
Leavening 45 minutes
Total Time 1 hour 13 minutes
Servings 6 portions
Calories 361kcal

Ingredients

Yeast dough:

  • 5.2/3 cups coarse flour (740 g) optionally all-purpose flour
  • 1.1/2 cup milk (360 ml) lukewarm
  • 2 teaspoons active dry yeast or 20 g fresh yeast
  • 1 teaspoon granulated sugar
  • 1 egg
  • 1 pinch salt

Filling:

  • 13 ounces blueberries (370 g)
  • ¼ cup granulated sugar (50 g)

Topping:

  • 7 ounces farmers cheese (200 g) or sour cream
  • 1 cup powdered sugar
  • stick unsalted butter

Instructions

  • Stir a teaspoon of sugar and the dry yeast into the lukewarm milk. 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.
  • In a large bowl, combine flour with egg, a pinch of salt, and the yeast mixture. Combine everything first with a spoon, then dump the mixture onto a work surface and process with your hands into a soft dough.
  • Return the ball of dough to the bowl, cover with cling film or a clean cloth, and leave in a warm spot to rise for 45 minutes.
  • Meanwhile, combine the granulated sugar and the clean, drained blueberries.
  • Roll out the raised smooth dough into a rectangular pancake about half to three-quarters of an inch thick. Cut into squares about 8 cm on a side. Place a teaspoon and a half of the sweetened blueberries in the center of each square. Close the dumpling carefully to prevent the juices from running out.
  • In a large skillet, bring lightly salted water to a full boil. Then turn the stove down to medium heat and place dumplings into it. Cover the skillet with a lid and cook for 8 minutes, do not flip the dumplings. Once cooked, carefully transfer them with a slotted spoon to a bowl.
  • To release the steam, prick the cooked dumplings with a fork and brush their top with melted butter. Drizzle with melted butter and serve with your favorite toppings.

Notes

  • Makes about 16-18 fruit-filled dumplings.
  • SERVING: The leavened blueberry dumplings go best with crumbled farmer's cheese. Another option is sour cream with powdered sugar. Dumplings also taste fantastic with ground cinnamon mixed with sugar. Finally, pour melted unsalted butter over the dumplings.
  • If you want to use frozen fruit, let it thaw a little. Yeast dough is sensitive to extreme temperatures, it does not like excessive heat, but neither does it like the cold. Or fill the dumplings with canned fruits that you have previously drained.
  • You can also steam the dumplings. A steam pot with a flat perforated bottom is perfect for this. Line the bottom with a clean, wet tea towel, as the dumplings tend to stick to the base when cooked; the tea towel will prevent this.
  • STORAGE: Transfer the cooled dumplings to a deep bowl, cover with plastic wrap, and place in the fridge, where they will keep for about five days. The dumplings also freeze well; put them in an airtight container and store them in the freezer for up to five months.
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Nutrition

Calories: 361kcal | Carbohydrates: 58g | Protein: 11g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 54mg | Sodium: 162mg | Potassium: 143mg | Fiber: 3g | Sugar: 34g | Vitamin A: 253IU | Vitamin C: 4mg | Calcium: 41mg | Iron: 2mg