Today, at the request of a friend at one of my favorite Facebook groups to hang out, Pečení v US, I posted a photo of these dumplings to share and I was asked to post the recipe, so here it is – the world’s easiest strawberry dumplings.
When you are in a rush and don’t feel like waiting for the yeast to rise, this fast recipe will get your dumplings on the table in around 20 minutes or less.
The dough is made from just 3 ingredients…
Okay 4, but who counts a pinch of salt?
Let’s get started…
- 1 tall container of Whole Milk Ricotta Cheese (the 15 oz size)
- 1 round canister of Wondra Flour (the 13.5 oz size)
- 1 egg
- pinch of salt
You also need toppings and fillings. We usually fill them with strawberries but you can use plums or apricots. We’ve even made them with blueberries a few times! You will also need some melted butter to pour over the top, sugar to sprinkle and we like cinnamon but some folks use poppy seeds. Sometimes we also crumble farmer’s cheese on top – that makes them even more Czech tasting.
You can find some of these ingredients listed here on our ‘Shopping for Czech Foods in the USA‘ post.
Get a large soup pot and fill a little more than halfway with water and set to medium high.
In a large bowl, add the ricotta cheese, egg, and pinch of salt. Make sure there is no liquid at the top of the ricotta, and if there is, pour it off first.
Begin to add the Wondra flour, first mixing with a wooden spoon and then using your hand until a workable dough forms. Keep in mind, the dough needs to be pliable enough to work with and yet sticky enough to wrap around your filling fruit and hold tight.
We never roll it out or work too much with it because when we get the mad craving to go for these, we just make them fast! So we take a small pinch, about a Tbsp and work it with both hands into something that’s like a square. We then place the fruit in the center and work the dough around it – making sure that the fruit is completely sealed and there are no openings.
Place them on a plate until the plate is full and by them your water should be boiling. Drop them into the boiling water and gently stir with a wooden spoon to ensure they are not sticking to the bottom. They will boil approx. 10 -1 2 minutes. They will rise to the top and that means it’s getting close. We usually pull one and cut it to see if the dough is firm enough to be done. (It also depends on how thick you make them).
When you pull them out with a slotted spoon, you may want to prick each one with a fork to let the steam out and retain the “fluff”, though these do tend to be a bit denser than their yeasted counterparts.
Plate, place your toppings at the serving area dig in!
I grew up sometimes having these for dinner.
I love my Czech heritage!
Oh. My. God.
They are soooooo good!
And try to get the farmer’s cheese to put on top. It really makes them taste like home.
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