Fruit Dumplings – Ovocné kynuté knedlíky



Prep: 20 minutes
Rise: 40 minutes
Making Dumplings & Boiling Water: 30 minutes
Cook Total:
If Boiling: 12 minutes (3 minutes on each side)
If Steaming: 16 minutes (8 minutes for each batch)
Total Time: about 1 hour 45 minutes

About 14 dumplings

Fruit Dumplings
1 cup (240 ml) milk
2 tablespoons granulated sugar
3 teaspoons active dry yeast
2 3⁄4 cups (430 g) Wondra flour or similar coarse flour, plus more for dusting
(You need to buy at least two Wondra flour containers if you purchased the
13.5 ounce size container.)
Pinch of salt
1 egg
1 tablespoon unsalted butter, melted
2 cups (about 10 ounces / 300 g) blueberries
Granulated sugar (for each dumpling 1⁄2 tablespoon)

1 1⁄2 cups (210 g) plain breadcrumbs
1 cup (120 g) powdered sugar
1 stick (120 g) unsalted butter, melted (also for brushing dumplings)

  1. I made your fruit dumpling recipe. I didn’t cook long enough so they came out undercooked. I will try again.

    The dumplings were almost like my grandmother’s recipe. So happy to have found these video’s. Next I will try the dumplings. Thanks again.

    1. I am sorry to hear that your dumplings were undercooked. Next time they will be perfect. 🙂

    2. oh I so hope these turn out…they look like my Grandma’s ..she used plums and peaches..I love your site. Thank you for bringing me a like of my heritage.

      1. I hope they will turn out and taste like your grandma’s. 🙂 I am glad you enjoy my site. 🙂 Please let me know if you try making these. Would love to hear how they turned out. 😉

  2. Hi Krystina,
    in your fruit dumpling recipe can you substitute plain flour for wondra flour? and is the yeast measurement in your recipe (3 tsp) for fresh or dry yeast.
    Thank you


    1. Caroline, I don’t think the regular flour would work. 🙁 I have never tried it though.
      It is dry yeast. For all my recipes I am using dry yeast.

      1. Hi! I am using all purpose flour and they are perfect.

        1. Really? Not too chewy? Still fluffy?

  3. Hello I would like to try and make these can remember my Mama making these when I was a little girl unfortunately I never got to learn sadly taken away from us too early – is there a substitute to wondra flour in Australia is not available – hope you can suggest something – MANY THANKS love your recipes 🙂

    1. I am so sorry to hear that. 🙁 But I do know what flour people told me from Australia that they use instead of Wondra flour. They told me Continental flour Tipo OO. I hope that helps. Good luck on making these dumplings. And please let me know if you have any more questions. Glad to help. 🙂

  4. I am originally from Czech and I was there trained as chef. I live in Australia last 3 years. Sometimes I miss some Czech meals but some are hard to make here. You can substitute wondra flour probably with any gravy flour. Should be same thing. But there is something better than even wondra flour. Try use mix of regular flour and semolina (1:1)

    1. Thank you Jiri for your suggestions! I tried once making regular dumplings from semolina flour only and they didn’t come out good, but doing 1:1 might work. 🙂

  5. Dear Krystyna. I have been in the US almost 30 years and I can’t express enough how happy I am to find a place on the internet devoted to Czech cuisine. Today I made your fruit dumplings and they were out of this world. Thank you 🙂

    1. Dear Pavel, your comment made me very happy. This is the heartbeat of Czech Cookbook. To bring our heritage and culture back to life for any Czechs who live here in the US. I hope these recipes are a blessing to you and your family!

  6. Hello! I am trying to learn to cook for a Czech friend of mine, do you think I would be able to make the dough the night before and then make the dumplings the next day?

    1. That is very nice of you to cook for your Czech friend. 🙂 Making a dough ahead of time doesn’t work. I would suggest to make these dumplings and next day just warm them up in a steamer (if you have a steamer). That is how we eat them next day and they taste the same as fresh. 🙂

  7. Do you have a recipe for fruit dumplings using farmer or cottage cheese in the dough? Also farina but no yeast. Thank you. I like your video very much.

    1. Glad you like the video Carol. 🙂 I don’t have yet a recipe made for any other dough filled with fruit than this one. I am sure I will have it in a future. 🙂

      1. Hello! My grandparents were from Czech Republic, aka…Czechoslovakia (their specific name to them), and we were taught to use the dry cottage cheese and semolina too! I wish I could find the recipe. I can look further, as my mother’s and granmother’s recipes were taken in a flood! thank you for all your good work!

        1. I am sorry to hear about the flood. 🙁 Such a sad thing to lose all the treasured recipes. 🙁

          1. My mom has recipe passed down that uses Ferina as well! I wonder if this was some sort of substitute made after coming to the USA? Mom also uses peaches.

          2. I am not sure. I have never tried Ferina. Peaches sounds yummy!

  8. My mom and I made these for my food fair project at school! They turned out very slimy and tasted weird. Not sure if we did something wrong, we followed step by step and used all the correct ingredients. We ended up putting the ones we hadn’t put in the water in the oven and they turned out pretty good. Maybe we did something wrong maybe you could have an idea what we did wrong! Thanks.
    PS your video was still very helpful so thanks!

    1. I am sorry Danielle to hear that. 🙁 I am thinking that they might have been cooked in the water for too long. That is why they got so slimy. It would also work to steam them. This way they wouldn’t be slimy. Wishing you better success next time. 😉

  9. Dobrý den,
    Děkuji moc za recept. Měla bych jednu otázku. Co byste mi doporučila použít místo tvrdého tvarohu na posypku na knedlíky? Děkuji moc! Petra

    1. Dobrý den, na stránkach mám recept na domácí tvaroh. Nechala bych ho úplně vykapat přes noc a vymackala co nejvíc syrovatky. Nebude to úplně jako ten nás česky tvaroh na strouhani, ale zkusila jsem to a moc jsem si pochutnala. 🙂

  10. Jako kazdy cech zijici tady v USA tak taky me chybi ceska kuchyne, Udelal jsem si podle tebe Kynute se svestkama s Wondrou flour. vysly fantasticky . Pustim se taky do “smazaku” ale myslim si, ze ten nejlepsi delaji v ceskych pohostinstvich. Ale i tak jej zkusim. Jsem moravak jako ty, pochazim ze Zlina a Brno jsem jako kluk navstivil mnohokrat s hokejem na stadion Za Luzankami. Ja jsem ze Seattlu a jsem zde jiz od 1990.

    1. Ahoj Libore, zdravím Moravaka. Jsem rada, ze se knedle provedly. Tak ať chutná i smazak.

  11. I would like to make these in advance to take to a friend’s house for the weekend, What do you think? 1) Can I make the dumplings, refrigerate them and then cook them at the friend’s house? How long can they be kept refrigerated–one day; two days? 2) Should I cook them at my home, then refrigerate them and then re-heat them at friend’s house? Can I make them one day and heat them the next? 3) Should I just make the dough, refrigerate it, and then assemble them at friend’s house and cook them? Again, how long can I keep the dough refrigerated? I want to avoid making them from scratch at our friend’s house because we will be out doing things–need a short-cut. We had these in Český Krumlov—yum!!!

    1. I would make them ahead in your house and keep them refrigerated. Two days ahead should work. Cook them and keep them covered so they don’t dry up. In friend’s house I would steam them. They also freeze well if you want to keep them longer. Good luck!

  12. Ja jsem rad ze jsem objevil czechcookbook.ja jsem uz pouzil nekolik vasich receptu a vzdy to vyslo perfect.Dekuji za vase recepty.

    1. Tak to rada slyším!

  13. What is wonder flour ????

    1. Wondra flour is more course than regular flour.

  14. These look just like what my babička makes! Thank you so much!

    1. Glad to hear! ☺️

  15. Thank you a Million Times for this video and recipe! My husband’s grandmother made raspberry dumplings for him every summer. It’s a cherished memory, but she has passed away and no one had the recipe. He watched this with me, and said it’s just like Grandma’s! I can’t wait to make these for him! God Bless You!

    1. That is so wonderful! I hope they will bring back wonderful memories when he taste them. 🙂

  16. Where can I find wonder flour I am in BC Canada

    1. In Canada you are looking for these: Robin Hood Nutri Flour Blend “Tastes Like White” or Robin Hood Easy Blend. Wondra is only in USA.

  17. Thank you for publishing. My grandmother came to Texas in late 1800s as a little girl. On Friday’s she would make either prune, apricot, or peach dumplings. However, she would put sweet cream and sugar on top. Had some a few years ago while visiting Czechoslovakia, my daughter loved them.

  18. I am confused. Wondra is instant flour is low-protein, finely ground wheat flour that has been pre-cooked and dried. How is that considered “coarse” flour?

    1. If you look at the grain consistency it is not as powdery as all purpose. It doesn’t clumped up.

  19. My grandma always used to make fruit dumplings with a cream cheese base and no yeast; do you have a recipe for ones like that? She moved to the States from Prague when my dad was young, and she passed a few years ago. I never managed to get her recipe before she died but I’d love to be able to recreate her dumplings. Thank you!

    1. I am sorry to hear about your grandma passing. I know which recipe you mean – Tvarohove knedliky. I don’t have a recipe yet, but definitely planning to have it in a future.

    2. I have a recipe from 25 years ago. It could probably use some adjusting.
      2 1/2 c Wondra flour
      1 egg
      2 Tbsp butter
      1/2 pkg cream cheese
      1/2 c milk
      Little salt
      Sugar (optional)
      Mix butter, egg, cream cheese and the. Add flour, salt and milk. Work into supple dough. Grab piece of dough and flatten on floured surface. Add fruit to middle and a little sugar, if desired, and wrap dough around fruit and pinch to seal. Boil 5-8 minutes. Too with powdered sugar, butter or cottage cheese/cream cheese/powdered sugar sauce. Can freez uncooked.

  20. Hi!! I’m sure this is a silly question but can you substitute any fruit? If so, would it be roughly the same amount of fruit?
    Thank you so much!!

    1. Not every fruit would work, but you can try to experiment. 🙂 Roughly the similar amount. The best work any berries or peaches, apricots and plums.

  21. European flours are defined by the fineness/coarseness of the grind. American flours are defined by the % of protein. All-purpose flour generally has 10-12% protein content, which varies by brand. Wondra brand flour is NOT the same as any kind of European flour. It is specially milled and precooked, with added ingredients, to be instant-mixing to make smooth, lump-free sauces and gravies. Wondra does not have the protein content to create the gluten structure for most types if baked goods. There are some specially-developed recipes for baking with Wondra flour but Americans should be baking generally with all-purpose flour (unless you are a specialty baker and need specialty flours with different protein content).

    1. I only use Wondra flour for any kind of dumplings and gnocchi. Neither of these are baked. 😉 For anything else I use all purpose flour. Wondra makes incredible dumplings and gnocchi. You should try it. 😉 All I care is that Wondra works and if you make dumplings using all purpose flour they will be as beautiful and fluffy as using Wondra, but they will be very chewy. Trust me I tried. Wondra makes them to fall apart in your mouth and the taste is out of this world. That is all people care about and I am thankful I can find Wondra in USA to make delicious dumpling and gnocchi.

  22. Hi. Do You know what kind of flour i could use if i live in México?

    1. Hm I am not sure about Mexico. If you have any Polish or Russian stores, they should carry some.

  23. Tried this recipe and they were delicious! Great recipes on this website. 0Would like to make them with farmers cheese filling. Looking for a recipe for the cheese filling.

    1. I am happy to hear you enjoyed it. These are not traditionally made with this filling. Only baked buns.

  24. Made this recipe abs it was great. I need to get better at making the balls but the taste was spot on.

    I froze what I didn’t eat (after cooking) but I’m not sure whether I should steam them from frozen, boil them from frozen, or defrost and steam. Advise much appreciated.

    1. Practice makes perfect. Steam them frozen. It does take longer. I check if they are warm by poking the fork in the center and touching the fork to see.

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