Czech yeasted fruit dumplings with blueberries

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5 from 24 votes

Czech yeasted fruit dumplings with blueberries combine soft yeast-leavened dough filled with sweetened fresh blueberries into tender, individual dumplings. These are traditionally served topped with farmer's cheese or sour cream and powdered sugar, offering a balance of mildly sweet fruit and creamy toppings. The dumplings have a light but substantial texture, with the filling providing bursts of fresh flavor.

Prep Time

20 mins

Cook Time

8 mins

Additional Time

45 mins

Total Time

1 hr 13 mins

Servings: 6 portions

Calories: 361 kcal

Course: Main Course

Cuisine: Czech

Ingredients

Yeast dough:

5 and ⅔ cups all-purpose flour
1 and ½ cup milk lukewarm
2 teaspoons active dry yeast or 20 g fresh yeast
1 teaspoon granulated sugar
1 egg
½ teaspoon salt

Filling:

13 ounces blueberries fresh
¼ cup granulated sugar

Topping:

7 ounces farmers cheese (or sour cream)
1 cup powdered sugar
⅓ tick butter melted, unsalted

Instructions

Cup of Yum

Stir 1 teaspoon granulated sugar and 2 teaspoons active dry yeast into 1 and ½ cup milk (lukewarm). Leave the yeast in a warm place to activate. It takes about 10-15 minutes for a foam with bubbles to form on the surface.
In a large bowl, combine 5 and ⅔ cups all-purpose flour with 1 egg, ½ teaspoon salt, and the yeast mixture. Combine everything first with a spoon, then dump the mixture onto a work surface and process with your hands into a soft dough.
Return the ball of dough to the bowl, cover with cling film or a clean cloth, and leave in a warm spot to rise for 45 minutes.
Meanwhile, combine ¼ cup granulated sugar and 13 ounces blueberries (clean, drained).
Roll out the raised smooth dough into a rectangular pancake about half to three-quarters of an inch thick. Cut into squares about 3 inches (8 cm) on a side. Place a teaspoon and a half of the sweetened blueberries in the center of each square. Close the dumpling carefully to prevent the juices from running out.
In a large skillet, bring lightly salted water to a full boil. Then turn the stove down to medium heat and place dumplings into it. Cover the skillet with a lid and cook for 8 minutes, do not flip the dumplings. Once cooked, carefully transfer them with a slotted spoon to a bowl.
To release the steam, prick the cooked dumplings with a fork and brush their top with melted butter. Drizzle with melted butter and serve with your favorite toppings.
Serve with crumbled farmers cheese and powdered sugar as a topping. Drizzle with melted butter.

Notes

This recipe yields about 16 to 18 blueberry-filled dumplings.
Serve with crumbled farmer's cheese, sour cream topped with powdered sugar, or a cinnamon-sugar mix; melted unsalted butter adds richness when poured over.
If using frozen fruit, let it thaw slightly to avoid affecting the yeast dough's rising ability.
Steaming is an alternative to boiling; use a flat perforated steamer with a wet tea towel lining to prevent sticking.
Store cooled dumplings covered in the refrigerator for up to five days or freeze in airtight containers for up to five months.

Nutrition Information

Calories 361kcal (18%) Carbohydrates 58g (19%) Protein 11g (22%) Fat 10g (15%) Saturated Fat 6g (30%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 2g (10%) Trans Fat 0.2g (10%) Cholesterol 54mg (18%) Sodium 162mg (7%) Potassium 143mg (3%) Fiber 3g (12%) Sugar 34g (68%) Vitamin A 253IU (5%) Vitamin C 4mg (4%) Calcium 41mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 6 portions

Amount Per Serving

Calories 361

% Daily Value*

Calories	361kcal	18%
Carbohydrates	58g	19%
Protein	11g	22%
Fat	10g	15%
Saturated Fat	6g	30%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	2g	10%
Trans Fat	0.2g	10%
Cholesterol	54mg	18%
Sodium	162mg	7%
Potassium	143mg	3%
Fiber	3g	12%
Sugar	34g	68%
Vitamin A	253IU	5%
Vitamin C	4mg	4%
Calcium	41mg	4%
Iron	2mg	11%

* Percent Daily Values are based on a 2,000 calorie diet.