Another Classic Czech recipe: Stuffed fruit dumplings / plnene ovocne knedliky Another Classic Czech recipe: Stuffed fruit dumplings / plnene ovocne knedliky | Czechmatediary

Another Classic Czech recipe: Stuffed fruit dumplings / plnene ovocne knedliky

jahodove knedliky / imageSummer is almost here so let’s get ready for it! Besides Bublanina, Ovocne knedliky (Fruit Dumplings) are definitely the signature Czech (and Slovak) summer dish. Dumplings in general are eaten by a variety of cultures ranging from the Armenians, Chinese and Jamaicans to the Dutch, Irish and of course the Eastern Europeans. They can taste sweet or savory – both equally good choices. The Ovocne knedliky belong to the sweet-tasting dumpling family as they are filled with fruit. One can stuff them with any kind of fruit imaginable; if you want to you use kiwis, go for it (although I am not sure about the taste)! The strawberry dumplings are the best though and that is what am I presenting to you today. The recipe comes from my dear Czech friend Petra who found a super-easy way to the otherwise dumpling-making nightmare (especially for us living abroad). They may not taste exactly like the ones made by your authentic Czech mom but they are pretty close – plus they are healthier.


  • Ricotta cheese (15 oz)
  • 2 eggs
  • 2 cups of all-purpose flour
  • strawberries
  • Topping:
    • 1/2 stick of butter
    • 1-2 cups of powdered sugar


  1. Mix the ricotta cheese, eggs and flour together and knead into a dough (step 1 bellow)
  2. Form a roll and slice it up into slices about 1 inch thick (step 2)
  3. Roll out each slice into a circle – 1/4 inch thick and 4 inches in diameter (step 3)
  4. Fill with desired fruit; in this case use cut up strawberries
  5. Seal well and form round dumplings
  6. Boil in salted water for about 5-8 minutes
  7. Top with melted butter and powdered sugar ( I also also like to spoon over some kind of a fruit yogurt)

PS: as far as the flour goes, I used the whole wheat flour and the dumplings came out really good. However, they did have a little heavier texture than the classic white flour ones.

A good Czech cookbook, by the way:

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{ 25 comments… read them below or add one }

Damian May 14, 2008 at 3:58 am

If you use King Arthur flour, you can’t go wrong on the taste and its unbleached so it’s a little healthier.

Tanja May 14, 2008 at 3:14 pm

That’s what I use too! Kind Arthur flour….And if you top these healthy dumplings with vanilla yogurt instead of butter and sugar it’s pretty much like having a power bar for lunch :-)

Petra July 27, 2008 at 6:38 pm

Again, one of my favorite meals. I always loved any sweet entres. These rank up there with fruit dumplings from yeast dough (melted butter, sugar and farmers cheese as toppings) and blueberry-filled potato dumplings topped with melted butter, sugar and ground poppy seeds.
My American hubby calls these “donuts for dinner”

Katie October 16, 2008 at 2:19 pm

Thank you, Tanja! This recipe looks like the PERFECT surprise for Christmas this year when we’re in the US.

Martin’s grandma always used frozen strawberries. I’ll let you know how it goes.

Tanja October 16, 2008 at 5:20 pm

You do that! Mine came out very good! I was a little scared at first because I thought they were really hard to make..but I guess not!

I do have to say that they are not as soft as the traditional Czech style but they are easier to make and a little healthier. Just remember to put a lot of melted butter to weigh out the the healthy factor :)

Kamila February 16, 2009 at 1:42 pm

Tak jsme prave dotlacili vyse uvedene knedlicky se svestkami /prune plums/ (ktere v lete prodavaji na zakladne a tak jsem si nakoupila plno do zasoby a zamrazila je). Knedliky byly moc dobry, jenom jsem musela pridat o mnoho vic mouky (normalni white), protoze se to silene lepilo. Manzel jich naraz zbouchnul asi 8. Takze moc dekujeme za recept a tesime se na dalsi :)

Tanja February 16, 2009 at 2:22 pm

Aha, tak ty jsi nepouzila “all-purpose”?? Ja jsem pouzila “all-purpose flour” a moc se mi nelepily….to mi pripomina, ze ten muj recept musim opravit z “white flour” na “all-purpose flour”.
A kolik myslis, ze jsi pridala te mouky? Jako o 1/2 capu vic?



rachel May 10, 2009 at 9:41 am

I’m cooking it right now :D greetings from italy :D

Tanja May 10, 2009 at 3:50 pm

Hi Rachel!

Nice to meet you! I hope your ‘knedliky’ turned out OK!

Jason July 30, 2009 at 7:43 am

Hi there! Just made a batch and they turned out amazing! Altered it a bit to make it way more authentic… just like mom used to make! Warm up 1/2 cup of milk in a pot (warm, not hot!) add 1tbsp sugar and one packet of dry active yeast. Cover with cloth and let sit for 20 mins. After you mix your eggs and flour, add the raised yeast and mix. Let stand in bowl for 1 hour. Then continue to make dumplings… Instead of boiling, Steam with pot of water and cheese cloth for 10-15 mins. Oh my god!!! Amazing!!!

Jason July 30, 2009 at 7:49 am

…p.s. i forgot to mention to remove the warmed milk from heat when letting to stand for 20 mins.

janney September 21, 2009 at 7:22 pm

takze riccota je nejblize mekkemu tvarohu?????????

Tanja September 21, 2009 at 8:59 pm


Elena October 7, 2009 at 8:54 pm

Mam dotaz-moje babicka a maminka je vzdy delala a nastrouhala na to tvaroh na strouhani. Co tomu muze byt nejblize? – farmers cheese?? nebo jsem v obchode videla nejaky spanelsky “white cheese”, vypadal podobne jako ten tvaroh na strouhani, ale nevim, jak chutna. Co tak na to dat cottage cheese?? :-) Dekuji

Elena October 7, 2009 at 8:56 pm

Taky bych se rada zeptala, nevi nekdo jestli se tady nekde daji koupit vyrobky ze sojy? (sojove platky, sojova sunka …) Nejim maso, tak si to vzdy privezu z Ceska, ale rada bych to kupovala tady. Dekuji.

Tanja October 8, 2009 at 5:05 pm

Ahoj Eleno! Hmm…my jsme to taky takhle delavali – s tvrtdym tvarohem, ale to jsem tady jeste nezkousela :(( Doufam, ze nam poradi nekdo jiny!! Taky bych to rada vedela…Druha moznost je zkouset ruzne syry..

PS: Jo, jo, sojove vyrobky tu najdes vsude a to pod jmenem ‘soy products’ :)

Elena October 11, 2009 at 9:15 pm

Dnes jsem udelala synovi jahodove knedliky a byly moc dobre. Dekuji.

Gus April 24, 2011 at 1:16 pm

My son made these for the “world food” project in his high school cooking class because class time was not long enough to make kolace or brew a good pilsner (I am half Bohemian, he is diluted down to only a quarter). They were awesome. He made both cherry and strawberry, rolling the cherry in powdered sugar but the strawberry in sugar/cinnamon. Thanks for the recipe, Tanja.

Tanja April 24, 2011 at 9:04 pm

Hi Gus! What an honor – a world food project! Wow! I am so glad I could help :) I have never had the cherry ones myself so I guess that’s on my cooking list next. I bet they liked the strawberry ones better though, right?

Gus April 26, 2011 at 7:55 pm

Actually, there was no clear favorite between the strawberry and the cherry. I thought that I would prefer the strawberry, but the cherry were very good also.

tanja fan May 8, 2011 at 6:06 am

hi tanja, i think you are amazing!
your website turned out to be such a help for me!!!

thankyou very much!

yusoginav – my real name

Robert Parma May 25, 2011 at 5:30 pm

I am looking for a recipe for knedliky that does not include bread. My grandmother use to make these which we call “floaters.” They did not include stale bread but were very, very, very light. She always made them whenever we had picel. Can anybody help?

Tanja May 25, 2011 at 8:49 pm

Hi Robert, do you mean the potato dumplings? There are two types of dumplings: those made out of bread and those made out of potatoes.

Kamila July 4, 2012 at 12:15 pm

I just made a batch of apricot dumplings following this recipe. Apricots were fresh from my neighbor’s tree. I used Wonka flour and they turned out great! Topped it with sour cream mixed with maple syrup swimming in organic butter. Kids are very quiet at the table. That’s a good sign. Thanks much! At least now I don’t have to drive 2 hrs to an middle eastern store to get tvahor.

Kamila from Colorado

Tanja July 5, 2012 at 2:26 pm

awesome! Thanks for the postitive review – at least people will now know that it really works.

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