Fruit dumplings are a typical Czech dish that can be eaten as a main or a dessert. It can be made with all sorts of fruit. Our home favourite are strawberries but it’s also delicious with apricots or plums. I sometimes make them with apples, too, but it can get a little tricky when shaping the dough around the apple pieces 🙂

As for the topping, we sprinkle icing sugar over the fruit dumplings and smother them with melted butter. I like to put lots of tvaroh (the Czech equivalent of the English quark) on mine, too – the kids not so keen on that 🙂 Some people use granulated sugar, cinnamon or breadcrumbs to top the cooked fruit dumplings with. You can also try soured cream or Greek yoghurt or whatever else takes your fancy. Getting some of the ingredients (notably tvaroh and the proper flour) if you live abroad and nowhere near a Czech grocery store can be a challenge. Over the years I’ve learnt it can be done with English stuff, though, and tastes the same.

Print Recipe
Czech Fruit Dumplings
Czech fruit dumplings
Cuisine Czech
Prep Time 20 min
Cook Time 10 min
Servings
15-20 dumplings
Ingredients
  • 250 g quark (or Czech tvaroh if you can get it)
  • 200-250 g flour (polohruba in Czech but I've done with ordinary English plain flour and it's fine)
  • 1 egg
  • a pinch of salt
  • fruit of your choice (strawberries, plums, apricots)
Cuisine Czech
Prep Time 20 min
Cook Time 10 min
Servings
15-20 dumplings
Ingredients
  • 250 g quark (or Czech tvaroh if you can get it)
  • 200-250 g flour (polohruba in Czech but I've done with ordinary English plain flour and it's fine)
  • 1 egg
  • a pinch of salt
  • fruit of your choice (strawberries, plums, apricots)
Czech fruit dumplings
Instructions
  1. Mix the quark, flour, semolina, egg and salt together to make a firm elastic dough (adjust the amount of flour accordingly).
  2. Roll the dough out on a floured surface to about a 5 mm thickness (some like it thicker, others thinner so completely up to you). Cut into squares, place a piece of fruit onto each square and shape the dough around the fruit until it's completely covered and ball shaped-ish. If you end up with too much dough around the fruit don't worry - just snip off the extra dough and put aside (you can reuse it in a minute).
  3. When you're done with the first batch gather up any leftover bits of dough into a ball and roll out again. Continue until you have no dough left.
  4. In the meantime put a large saucepan of water on boil (it needs to be about two thirds full). When it starts boiling "chuck" the fruit dumplings in - not too many at a time as they need a bit of breathing space. As soon as they're in peel them off the bottom with a wooden spoon (or anything else suitable for the job). Bring back to the boil.
  5. When they start "swimming" (float up to the top) continue to boil for about 3 - 5 minutes. Take them out with a perforated spoon and serve with your favourite topping.
Recipe Notes

You can print the recipe by clicking on the blue printer icon above the image.

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