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DOUGH
- 500 ml lukewarm milk
- 20 g fresh yeast
- ½ teaspoon granulated sugar
- 1 kg coarse flour
- 1 egg
- a pinch of salt
FILLING AND DECORATION
- 50 g granulated sugar
- 100 g grated hard curd cheese
- 100 g powdered sugar
- 100 g melted butter and 1 tablespoon melted butter for brushing
- 4–6 tablespoons sour cream
- 500 ml blueberries
Instructions
- 1Crumble the yeast into lukewarm milk, add sugar, and let it rise in a warm place for 15 minutes.
- 2Sift the flour onto a board, make a well in it, crack the egg into it, pour in the yeast mixture, and add a pinch of salt. Work into a medium-firm dough that doesn't stick and let it rise in a warm place for at least half an hour.
- 3Mix the blueberries with 50 g of sugar.
- 4Roll out the risen dough on a floured table to a thickness of 1 centimeter, and cut it into equally sized squares. Mix the blueberries with granulated sugar. Divide the blueberries in the center of the squares, carefully wrap the squares, and shape them into dumplings, letting them rise for another 10 minutes. In a larger pot, bring salted water to a boil, place the dumplings in it, cover with a lid, and cook for 5–8 minutes, depending on their size.
- 5Remove the cooked dumplings from the pot, place them on a dish with 1 tablespoon of melted butter, mix, and pierce with a fork. On a plate, sprinkle the dumplings with grated hard curd cheese, powdered sugar, pour melted butter over them, and season with sour cream and fresh blueberries.
Tip
You must pierce or tear the yeast dumplings with a fork after removing them from the water to let the steam out. If you don't, the dumplings will collapse.
Mix the cooked dumplings with melted butter. This will keep them moist and prevent them from drying out.
Roman Vaněk
With Rohlik, we have put together a selection of the most popular recipes from my cookbooks and linked them with the right ingredients. Let us know how your dish turned out #rohlikchef