Today I’m sharing my Czech (Bohemian) mother-in-law’s Strawberry Dumplings (Jahodové knedlíky) recipe. They are indulgent yummy balls of paradise. We ate them last night for dinner. Czechs usually eat them as a lunch, with 6-8 dumplings per person, but most people outside of Czech Republic may consider them a dessert. Three to four dumplings would be plenty for that.
The month of May marks the start of strawberry season in my area. I’ve noticed they are getting cheaper in my grocery stores. So this is the time to make these wonderful buggers. Other than fresh strawberries, all you need are basic pantry ingredients, plus farmer cheese (called “tvaroh” in Czech,). Never had farmer cheese? There is a chance your grocery store carries it near the cottage cheese section, but please please do NOT use cottage or ricotta cheese. They don’t work in this recipe.
Bohemian Strawberry Dumplings
- 1/2 lb plain soft farmer cheese (“měkký tvaroh”), plus either more for topping or some separate hard type (“tvrdý tvaroh) for topping (In the US, Friendship brand is preferred, if another is used, flour amount may need adjustment)
- 1 egg
- 6 Tbs all-purpose flour (Note: May need more if farmer’s cheese is very wet) or polohruba mouka
- pinch of salt
- 12-15 standard-size strawberries, washed and greens removed, or extra small Italian prune plums, stems removed (no need to pit)
- melted butter (for topping)
- small bits of farmer cheese for topping (grate the hard type)
- confectioner’s sugar (for topping)
- whipped cream (optional)
I have received concerns that farmer cheese may not be available in your area. Please do ask. I didn’t know about it until my husband introduced me to it, and then I discovered it was available all along. If it isn’t, and you have the motivation, try making your own with the recipe at http://allrecipes.com/recipe/73981/home-made-farmers-cheese/ This will be a soft type. I suppose it could be made into a harder style if more whey is removed.