Cherry Dumplings (Třešňové knedlíky)
Fruit dumplings are a big deal in the Czech Republic! Today, I'm sharing my favorite recipe for fluffy, soft cherry dumplings made with yeast dough. With cherry season in full swing in June and July, there's no better way to enjoy them!
Servings 16 dumplings
Calories 208kcal
Ingredients
Yeast starter:
- ¾ cup warm milk 110-115°F
- ¼ teaspoon granulated sugar
- 1 Tablespoon all-purpose flour
- 2 teaspoons active dry yeast
Yeast dough:
- 4 cups all-purpose flour
- ½ cup warm milk 110-115°F
- 1 egg at room temperature
- ¼ teaspoon salt
Topping:
- 1 cup powdered sugar
- 1 teaspoon ground cinnamon
- ⅓ stick unsalted butter
Filling:
- 1 ½ pound cherries
Instructions
- Mix ¼ teaspoon granulated sugar, 1 Tablespoon all-purpose flour, and 2 teaspoons active dry yeast into ¾ cup warm milk (110-115°F). Let it sit in a warm place for 10-15 minutes until a bubbly froth forms.
- Combine 4 cups all-purpose flour, ½ cup warm milk, 1 egg, ¼ teaspoon salt, and activated yeast starter in a mixing bowl. Use an electric mixer with a kneading hook to make a smooth, elastic dough.
- Turn the dough onto a lightly floured surface and shape it into a ball. Place it in a clean bowl, cover with a tea towel or plastic wrap, and let it rise in a warm place until it doubles in size, about an hour to an hour and a half.
- Once the dough has risen, roll it out into a ¼-inch thick square or rectangle. Cut it into 3-inch squares. Place 2-3 cherries in the center of each square, then pull the corners over the cherries and pinch them together.
- Gently roll the dumplings into a round shape and place them seam-side down on a floured surface. Leave enough space between them, cover with a clean tea towel, and let them rest.
- Meanwhile, bring water to a gentle boil in a pot and add a little of salt. The water should simmer, not boil heavily.
- Place the rested dumplings seam side down in boiling water. Reduce the heat to a third, cover with a lid leaving a gap for steam, and cook for 10 minutes without flipping.
- Use a slotted spoon to transfer the cooked dumplings to a bowl, and immediately prick each one twice with a fork to release any built-up steam.
- Make the topping: Mix 1 cup powdered sugar and 1 teaspoon ground cinnamon in a bowl. Melt ⅓ stick unsalted butter in a saucepan.
- 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.
Notes
- The basic recipe makes 16 cherry dumplings.
- To make the yeast dough, I use a kitchen stand mixer with a hook. I knead it on medium speed for 8 minutes, stopping as needed to scrape down the ingredients sticking on the sides.
- Afraid of yeast dough? Don't worry. The dough contains no added fat, so it rises more easily than enriched doughs.
- If you are not serving the dumplings right away, brush their surface with melted butter to prevent them from drying out.
- More topping ideas:
- Sour cream, powdered sugar, melted butter
- Crumbled farmers cheese, powdered sugar, melted butter
- Pan-fried breadcrumbs with butter and granulated sugar
- How to reheat dumplings? The best way is by steaming. The hot steam restores the necessary moisture and fluffiness to the dumplings.
- Other fruit suitable for filling these dumplings: fresh strawberries, blueberries, and apricots
Nutrition
Calories: 208kcal | Carbohydrates: 40g | Protein: 5g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 18mg | Sodium: 49mg | Potassium: 167mg | Fiber: 2g | Sugar: 14g | Vitamin A: 133IU | Vitamin C: 3mg | Calcium: 38mg | Iron: 2mg