Fruit Dumplings

My blog is growing enough and getting old enough that I feel like I can re-post recipes I've posted before. I'm don't mean I'm going to re-post something I just posted a few weeks ago. I'm thinking more like I can share some of the stuff I posted when I first started this blog and didn't have any readers and was lucky to get more than a page view a week. The recipes from those days need a little bit more viewing love. Today I'm sharing Ovocé Knedliky. That's Czech for fruit dumplings. I ate a lot of amzing food in the Czech republic when I was a missionary for The Church of Jesus Christ of Later-day Saints.  This, sadly is the only Czech cuisine that I get to eat these days because it is the only one I know how to cook my self.  I'm know these aren't exactly traditional Czech dumpling. The have cottage cheese mixed into the dough. I like this because it is common to put Tvaroh on top of dumplings. Tvaroh? I'm not sure what it is. The Czech-English dictionary translates in to cottage cheese, but I don't really think it looks like cottage cheese. Either way, I can't find Tvaroh in Rural Nevada so cottage cheese is the next best option. Anyway, you could really eat these dumplings for any meal. We usually eat them for dinner.

Fruit Dumplings

• Cottage cheese (15 oz) 
• 2 eggs 
• 2 cups of all-purpose flour 
• Whole Frozen Strawberries, or whatever fruit you like 

Mix the cottage cheese, eggs and flour together and knead into dough. Flour hands as needed. Take a clump of dough and wrap it around a nice big strawberry. Use enough dough to seal well and form nice round dumplings. Boil in salted water for about 10 minutes. Top with melted butter, powdered sugar, fruit yogurt, etc.

I can usually make 12 -14 out of a batch and that's more than enough for me and my hubby. You can freeze any extras, but you don't want to boil them before you freeze them. Add an addition 5 minutes when boiling frozen dumpling to make sure they cook all they way through to the fruit.