Czech Fruit Dumplings
Last night my family and I had dinner with our longtime friend Marketa Luskacova in her apartment in Prague. She made us some traditional czech fruit dumplings (we had plum, apricot and cherry). I have only had them once before in my life–another time when Marketa made them–and they were delicious. Marketa was kind enough to share the recipe with me. I think I’ll take a stab at making them next summer when fruit comes into season. Marketa’s recipe is below and I found another recipe czech dumplings on-line here.
Mix:
1 cup rough ground white wheat flour or refined flour mixed with semolina
2 cups ricotta cheese
1 egg
pinch of salt
Let the dough rest for at least one hour.
Then, a piece at a time, pinch off an inch diameter ball of dough, flatten and wrap around the fruit. The dough should be very thin around the fruit. If you are using apricots, plums or cherries keep the stones (pits) in the fruit (other popular fruits are strawberries or apples cut into quarters)*. As you form the dumplings make sure your hands and the dough are both well covered in flour. Otherwise the dumplings will stick.
Immediately before serving boil the dumplings for about six minutes. Apricot and plum dumplings require slightly longer to cook. The dumplings will be ready when they float and the water returns to a boil.
Serve with melted butter, sugar, ground poppy seeds, bread crumbs, dry farmers cheese and sour cream.
*An alternative version requires pitting the fruit before forming the dumplings. When this is done a sugar cube is put in the place of the pit. Cherry dumplings are made three cherries to a dumpling.


