5 from 24 votes
Strawberry Dumplings – Czech Jahodové knedlíky
These Czech strawberry dumplings, Jahodové knedlíky, combine a farmers cheese dough wrapped around fresh strawberries, boiled to tender perfection. The dumplings have a soft, slightly dense texture accented by the juicy fruit center. Served with a sour cream and powdered sugar topping mixed with melted butter, they offer a creamy contrast to the fruity sweetness. This traditional preparation is practical for showcasing fresh strawberries in a unique dessert or sweet dish form.
Prep Time
30 mins
Cook Time
6 mins
Total Time
36 mins
Servings:
12
dumplings
Calories:
183 kcal
Course:
Dessert, Main Course
Cuisine:
Czech
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 butter melted, unsalted
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.
Cup of Yum
Notes
- This recipe makes approximately 12 dumplings, suitable for serving size consideration.
- Store leftover dumplings covered in the refrigerator for up to 4 days to maintain freshness.
- For best texture when reheating, steam the dumplings rather than microwaving; if microwaving, wrap them in a dampened plastic bag to prevent drying out.
- Use only fresh strawberries as frozen or canned fruit contains too much moisture, which can cause the dumplings to become soggy.
Nutrition Information
Calories
183kcal
(9%)
Carbohydrates
18g
(6%)
Protein
5g
(10%)
Fat
10g
(15%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
0.4g
(2%)
Monounsaturated Fat
2g
(10%)
Trans Fat
0.2g
(10%)
Cholesterol
42mg
(14%)
Sodium
155mg
(6%)
Potassium
49mg
(1%)
Fiber
0.4g
(2%)
Sugar
6g
(12%)
Vitamin A
258IU
(5%)
Vitamin C
1mg
(1%)
Calcium
30mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12 dumplings
Amount Per Serving
Calories 183
% Daily Value*
| Calories | 183kcal | 9% |
| Carbohydrates | 18g | 6% |
| Protein | 5g | 10% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 42mg | 14% |
| Sodium | 155mg | 6% |
| Potassium | 49mg | 1% |
| Fiber | 0.4g | 2% |
| Sugar | 6g | 12% |
| Vitamin A | 258IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 30mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.