Strawberry season is here – time for Czech strawberry dumplings 🍓

These are dumplings we make every summer as soon as strawberries are in season. The yeast dough isn’t complicated, and in warm weather it rises faster, so there’s no need to stress. The dumplings puff up nicely while cooking, so even if the shapes aren’t perfect, they still look great on the plate.

And the best part: you can top them any way you like. Quark, butter, sugar, sour cream, extra strawberries – all welcome.

Recipe: Czech strawberry dumplings (yeast dough)

Ingredients

500 g semolina wheat flour (polohrubá) Babiččina volba
275 ml lukewarm milk
1 egg
1 tbsp sugar
20 g fresh yeast or Dry Yeast
pinch of salt
fresh strawberries

For topping

powdered sugar
melted butter
quark (tvaroh)

Method

1) Starter

Mix flour, sugar, and salt in a bowl. Make a well.
Add about half the milk and crumble in the yeast. Mix with a little flour into a thin starter. Cover and let rise for about 20 minutes.

2) Dough

Add the remaining milk and the egg. Knead for about 7 minutes until smooth. Cover and let rise for about 60 minutes.

3) Shape

Roll the dough into a rectangle about 1 cm thick. Cut into squares.
Place a strawberry in each square, shape into dumplings, cover and let rise for 10 to 20 minutes.

4) Cook

Boil salted water. Cook dumplings for 8 minutes, turning them halfway through.
As soon as you remove them, poke each dumpling with a fork so it won’t collapse.