Light Czech Cottage Cheese Plum Dumplings (Tvarohové Knedlíky se Švestkami)
These light Czech plum dumplings are made with high-protein cottage cheese instead of a heavy flour-based dough. They're a wonderfully satisfying, low-calorie treat perfect for enjoying the late summer plum harvest.
- low-fat cottage cheese (tvaroh), well-drained 250g
- large egg 1
- whole wheat flour, plus extra for dusting 80g
- salt 1 pinch
- medium ripe plums, pitted 8
- butter 20g
- low-fat Greek yogurt or quark 100g
- ground walnuts or poppy seeds 20g
- erythritol or sweetener of choice 1 tbsp
- ground cinnamon 1/2 tsp
- 1
In a large bowl, combine the well-drained cottage cheese, egg, and salt. Mash with a fork until it's relatively smooth.
- 2
Gradually stir in the whole wheat flour until a soft, slightly sticky dough forms. Be careful not to overmix. Let the dough rest for 5 minutes.
- 3
Divide the dough into 8 equal portions. On a lightly floured surface, flatten each portion into a small disc just large enough to encase a plum.
- 4
Place one pitted plum in the center of each disc. Carefully wrap the dough around the plum, pinching the seams to seal it completely. Gently roll it between your palms to form a smooth ball.
- 5
Bring a large pot of lightly salted water to a gentle boil. Carefully lower the dumplings into the water, ensuring not to overcrowd the pot. You may need to cook them in two batches.
- 6
Once the dumplings float to the surface, which takes about 5-7 minutes, continue to cook them for another 2-3 minutes to ensure the dough is cooked through.
- 7
While the dumplings cook, melt the butter in a small pan. In a separate bowl, mix the Greek yogurt with your chosen sweetener and the ground cinnamon.
- 8
Remove the cooked dumplings with a slotted spoon, drain well, and serve immediately. Top them with a dollop of the sweetened yogurt, a drizzle of melted butter, and a generous sprinkle of ground walnuts.
When late summer arrives, my kitchen always fills with the sweet, jammy scent of plums. It’s a smell that takes me right back to my childhood. My mum made these cottage cheese dumplings, tvarohové knedlíky, every September, a perfect celebration of the harvest. Her versions were amazing, but often quite heavy. My take on this classic Czech comfort food keeps all the soul but lightens it up significantly, making it a treat you can feel good about.
The secret is in the dough. Instead of a dense, flour-heavy mixture, we use tvaroh, a fresh, unripened cheese similar to cottage cheese or quark. It creates a dough that is incredibly soft, light, and packed with protein. When you bite through the pillowy dumpling, you get that burst of a warm, juicy plum inside. It’s a simple dish, but the contrast between the tender dough and the sweet, slightly tart fruit is just perfect.
This recipe is all about celebrating seasonal ingredients at their peak. You want to use plums that are ripe and sweet, as their natural sugar means you need very little added sweetener. It’s the kind of cooking I love most: simple, tied to the season, and satisfying without weighing you down.
How to Serve Your Plum Dumplings
I think these are best served warm, fresh from the pot, when the dough is at its softest. They make a fantastic afternoon snack or a light, satisfying dessert. The classic topping is melted butter and some form of sweetened cheese or yogurt, with a sprinkle of something crunchy. I love ground walnuts for their earthy flavour, but traditional poppy seeds are also wonderful. A final dusting of cinnamon ties everything together.
Variations and Storage
While plums are the classic choice, this recipe is beautiful with other stone fruits. Small, ripe apricots work wonderfully in early summer. You could even try using large strawberries, though you’ll need to work quickly to seal the dumplings.
These dumplings are best eaten fresh. If you do have leftovers, you can store them in an airtight container in the fridge for a day. Reheat them gently by steaming them for a few minutes until warmed through; microwaving can make them tough. I wouldn’t recommend freezing the cooked dumplings, but you can freeze them uncooked. Just form the dumplings, place them on a tray in the freezer until solid, and then transfer them to a freezer bag. You can boil them straight from frozen, just add a few extra minutes to the cooking time.
Frequently asked questions
Why is my dough falling apart?
Usually overworking. Mix only until it just comes together; it should stay slightly sticky. Extra flour and extra kneading both make the dumplings tough.
Can I use frozen plums?
Yes, but thaw and drain them well first. Wet fruit releases liquid into the dough and the dumplings split open in the water.
Can I freeze the dumplings?
Freeze them raw on a tray, then bag them once solid. Cook from frozen and add two or three minutes to the simmering time.
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