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strawberry dumplings czech jahodové knedlíky recipe

Strawberry Dumplings – Czech Jahodové knedlíky

The fresh strawberry season starts in June in the Czech Republic. And that means only one thing - it's the perfect time to cook strawberry dumplings!
Course Dessert, Main Course
Cuisine Czech
Keyword fruit dumplings
Prep Time 30 minutes
Cook Time 6 minutes
Total Time 36 minutes
Servings 14 dumplings



  • 1 cup (250 g) cottage cheese or Ricotta
  • 1 egg
  • ¼ cup (40 g) semolina coarse flour
  • 1 and ⅓-2/3 cups (170-220 g) all-purpose flour
  • ¼ tsp Salt


  • sour cream
  • powdered sugar
  • unsalted butter melted


  • 12-16 fresh strawberries about the same size


  • Wash the strawberries, dry them thoroughly. Finally, cut off the stem.
  • Put a sieve on a bowl. Place cottage cheese in the sieve and press it through into the bowl. This way, you get a smooth cheese mass without lumps.
  • Add all-purpose flour, semolina, a pinch of salt, and one whole egg.
  • Use a spatula to mix everything by hand. If necessary, add all-purpose flour by tablespoonfuls until a workable, just slightly sticky dough forms. Knead quickly at the end.
  • Wrap the dough in cling film and leave it to rest in the fridge for about 15 minutes.
  • Meantime, pour water into a wide pot, salt it a little, and bring to a boil.
  • Form the rested dough into a roll about 2 inches thick and cut it into equal-sized pieces. Sift the flour onto your work surface and dust your hands with it; the dumpling dough may stick slightly.
  • Shape each piece of dough into a round patty like a mini pizza. Place a clean, dried strawberry in the middle of the patty. Cover the strawberry with the dough and very carefully seal the edges of the dough. Form a regular shape between your palms.
  • Cook the dumplings in gently boiling water for 6 minutes. You do not need to flip the dumplings. The dumplings tend to stick to the bottom of the pot, loosen them with a fork, so they float to the surface.
  • Transfer the cooked dumplings to a bowl using a slotted spoon.


  1. Makes about 12-14 dumplings.
  2. SERVING: Serve warm immediately after cooking. For one portion, count 4 dumplings. Half the dumplings on a plate, sprinkle with 1-2 tablespoons of powdered sugar, top with 1 tablespoon of melted butter. Add 2 tablespoons of sour cream.
  3. STORAGE: Place the remaining dumplings in a bowl, cover carefully with cling film and refrigerate for up to 4 days.
  4. REHEATING: Heat the dumplings preferably on steam. Another option is to reheat them in the microwave: in this case, first put the dumplings in a safe plastic bag into which you have sprayed some water beforehand.
  5. Only fresh strawberries are suitable for these dumplings, as frozen and canned ones contain too much liquid.