Several years ago the photographer, and close family friend, Marketa Luskacova taught me how to make Czech fruit dumplings. I try to make the dumplings most summers, just as I make pierogis most winters, and this week we’re having a dumpling party for friends. The recipe is so great that I thought I would share.
Marketa’s Czech Fruit Dumplings
Makes about 16 dumplings, depending on the size of the fruit used
1 cup rough ground white wheat flour or refined flour mixed with semolina
2 cups ricotta cheese
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.