Although the traditional recipe calls for filling these dumplings with whole plums, whatever fruit is in season will do.
By Sara Clevering
- 2T butter, softened
- 1 egg
- ½ cup “pot cheese” (farmer’s cheese, quark, tvaroh, tvarog).
- pinch of salt
- 2 cups cake flour or a combination of cake and regular flour. (I used 240g cake and 30g regular flour).
- ¼ cup milk
- 1 – 1½ pounds fruit (prunes, apricots, cherries, apples or other firm fruit; I used 16 plums)
- melted butter, poppy seeds, additional quark, and powdered sugar for serving
- Cream butter, egg and cheese together. It’s OK if it’s a bit lumpy. Add the salt, flour, and milk to make a medium firm dough. Depending on the firmness of your cheese, you may have to add more milk. Allow to rest for 30 minutes.
- Fill a large pot with water and bring it to a boil while you make the dumplings.
- Break off pieces and form into balls–you’ll want 16 or so. Let rest 15 minutes to allow the gluten to relax. On a floured surface, roll dough out into rounds and place a pierced fruit in the center. Dab the edges of the dough to create an adhesive edge, wrap around the fruit, and pinch together, sealing the edges well. Set aside on a floured surface, sealed side down, while you make the other dumplings.
- Gently slip into boiling water one at a time but as quickly as possible. Cook for 5-8 minutes turning once. Remove with a skimmer or slotted spoon.
- To serve, tear open a dumpling with two forks, and drizzle with melted butter, more cheese, poppy seeds, and powdered sugar
Sara sees cooking and baking as a delicious way to connect with the past and travel the world from her kitchen. She is commited to preparing homemade, unprocessed meals for her family and is always looking for tricks to fit this into a busy schedule. Sara is currently in the Boston area after several years living in London, Spain, and the Czech Republic, and travelling extensively in Eastern and Western Europe, always making sure to experience local culture through food. She also blogs with her sisters at www.threecleversisters.com