Food and Eating


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    Profile photo of Steven-Everatlas Steven-Everatlas 

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    Profile photo of Steven-Everatlas Steven-Everatlas 

    Fruit Dumplings (or Svestkove Knedliky in Czech)

    In our family, the svestkove knedliky was served as a full dinner.or desert. We’d do it with plums, peaches, apricots, or cherries, and covered in lots of butter and sugar. It was a treat and actually very easy to make….

    Here’s a recipe passed down in a Czechoslovak pastry cookbook copyright 1952 by Charlotte G. Masaryk Society, NY, NY

    Fruit Dumplings (Svestkove Knedliky)
    2 cups flour
    1 egg, slightly beaten
    2 tablespoons melted butter
    1/4 cup milk
    1 teaspoon salt

    Mix the egg with butter and milk. Add salt. Sift flour on a board and add first mixture, kneading until smooth. Cut dough into small pieces and wrap evenly around the fruit which has been pipped and halved. Seal well all around. Drop dumplings in a large pan of boiling salted water and cook for about 8 minutes. Do not overcook. Remove from water immediately, sprinkle with melted butter and keep in a colander over hot water until ready to serve. Arrange on a platter, sprinkle with some more melted butter and sugar. Crumbled pot cheese, ground poppy seed or bread crumbs fried in butter can be used for topping.

    Yummy !! 🙂

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