Dumplings are a national dish of Czech and Slovak cuisine
Interestingly, in the Czech Republic, fruit dumplings most often serve as a main course, while in other countries they are considered more of a dessert, served in small portions. As Radio Prague notes, "the Czech version" of traditional plum dumplings appeared in the distant 17th century. Even at the beginning of the 19th century, the ingredients and method of preparing this treat differed noticeably from today's: dumplings were kneaded from soaked rolls with the addition of eggs, and fruits were not a separate filling but were part of the dough; this aromatic dish was fried in lard, after which it was briefly boiled in water or wine.
Where should you start if you want to put this Czech delicacy on the table and treat your family? Mirek Císař shares his recipe:
– First, we will prepare a yeast dough. For this we need coarse flour, milk, yeast, a little sugar, and a pinch of salt. Once the starter is ready, we add eggs, milk, and a little salt to the flour. Mix everything. We should get a thick mass that can then be worked with. When the dough rises, we make small buns out of it and roll them out. Then we cut out, preferably squares, and place fruit filling on them: it can be blueberry, raspberry, strawberry, or plum. If we are dealing with strawberries, it is best to sweeten them a little, it will be tastier. It all depends on how sweet the particular fruit is on its own. Finally, when we seal our envelopes, it is very important that there are no holes left in them. We boil them for 12-15 minutes, depending on the size.
Since we used yeast dough, after the dumplings leave the pot, they need to be pierced several times – so the steam escapes. So, our delicacy is ready! It can be served with sugar, cottage cheese, whipped cream, cinnamon, poppy seeds, butter, sour cream mixed with fruit, etc. Let your culinary imagination run wild!
Fruit dumplings are so loved and popular among Czechs (and not only) that they are annually dedicated entire celebrations and festivals. One of them has already been held several times on the grounds of the magnificent Konopiště Castle, located 40 km southeast of Prague. Petr Šuráni tells how difficult it is to feed large groups of tourists this sweet treat:
– Every year we prepare more and more dumplings. Last year, for example, it was a full two thousand portions. It is never possible to calculate in advance how many will be needed – and we need to buy plums, wash them, pit them. For this work, I usually hire someone. I also have three permanent chefs who, over three days, almost continuously prepare two thousand dumplings. Since not everyone likes plum dumplings, we have added some additions to the menu, and now visitors can also try dumplings with sauerkraut and fried bacon, pancakes with wild berries. All these treats make the menu more varied.
Bon appétit!