Strawberry Dumplings – Czech Jahodové knedlíky

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

Cook Time 6

Total Time 36

Servings dumplings

Calories 183kcal

Author Petra Kupská

Ingredients

Dough

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

Topping

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

Cups - Metric

Instructions

Remove the stalks from 12 pieces strawberries, then wash and dry them thoroughly.
Combine 1 ½ cup all-purpose flour, ¼ teaspoon baking powder, and ¼ 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 ½ 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.

Notes

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.

Nutrition