Go Back
Czech strawberry dumplings served with sour cream. In a bowl with a fork along.

Strawberry Dumplings – Czech Jahodové knedlíky

In the Czech Republic, the season for fresh strawberries begins in June. And that means only one thing - it's the perfect time to make strawberry dumplings!
Course Dessert, Main Course
Cuisine Czech
Keyword fruit dumplings, Strawberry Recipes
Prep Time 30 minutes
Cook Time 6 minutes
Total Time 36 minutes
Servings 12 dumplings
Calories 183kcal



  • 9 ounces Farmers cheese a substitution to Czech Tvaroh
  • 1 ½ cup all-purpose flour
  • 1 medium egg
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • 12 pieces strawberries fresh, large


  • 1 cup sour cream 2-3 Tablespoons pro portion
  • ½ cup powdered sugar 2-3 Tablespoons pro portion
  • 4 Tablespoons unsalted butter melted


  • Remove the stalks from 12 pieces strawberries, then wash and dry them thoroughly.
  • Combine 1 1/2 cup all-purpose flour, 1/4 teaspoon baking powder, and 1/4 teaspoon salt in a bowl, whisking to mix. Add 9 ounces Farmers cheese and 1 medium egg.
  • Mix quickly with a fork, then turn the mixture out onto a floured surface. Work it into a non-sticky dough. Keep a small pile of flour on the side, adding more to the dough if it becomes too sticky.
  • Form the dough into a roll and cut it into equally sized pieces. Flatten each piece into a thin patty, then place a washed and thoroughly dried strawberry in the center. Wrap the dough around the strawberry and seal it tightly.
  • Roll the dumpling between your hands to give it a nice round shape, making sure it is about 2 ½ inches (6-7 cm) in diameter. Continue in the same way until all the dough is used up.
  • Bring a large saucepan of water to a boil. Add a pinch of salt and reduce the heat to about half. Carefully drop the dumplings into the boiling water and cook for 5-6 minutes, depending on their size.
  • You don't need to flip the dumplings. If they get stuck to the bottom of the saucepan, gently loosen them with a fork so they float to the top.
  • Using a slotted spoon, remove the cooked dumplings and place them on a plate.
  • In a bowl, mix 1 cup sour cream and 1/2 cup powdered sugar. Melt 4 Tablespoons unsalted butter. Arrange the warm dumplings on a plate and top each serving with 2-3 tablespoons of the sour cream mixture. Drizzle with melted butter and serve.


  • The basic recipe makes about 12 dumplings.
  • STORAGE:  Place the remaining dumplings in a bowl, carefully cover with plastic wrap and refrigerate for up to 4 days.
  • REHEATING: Preferably, reheat the dumplings over steam. Alternatively, you can reheat them in the microwave by placing the dumplings in a plastic bag that has been sprayed with water.
  • Only fresh strawberries are suitable for these dumplings, as frozen and canned strawberries contain too much liquid.


Calories: 183kcal | Carbohydrates: 18g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 42mg | Sodium: 155mg | Potassium: 49mg | Fiber: 0.4g | Sugar: 6g | Vitamin A: 258IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg