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> However, in the case of German Knödel and Czech knedlík, I decided to include both simply based on the fact that whereas the former was listed as potentially
by 1propionyl 6y ago
> However, in the case of German Knödel and Czech knedlík, I decided to include both simply based on the fact that whereas the former was listed as potentially being served with a sweet filling, I did not observe this with the latter.
There are absolutely sweet Czech dumplings. Many kinds, usually with some sort of stone fruit (cherries, whole apricots, peaches, etc) but any kind of berry will do. They are also boiled, but they tend to have a different thinner dough that is farmer's/curd cheese and flour based, rather than being bready. They take a lot of practice to make well. If you're using smaller fruits like cherries or blueberries, they're near impossible to form without the trained hands of a Czech grandma.
Apricot ones are my favorite. You slice them in half, take out the pit, and dress them with grated/crumbled farmer's cheese, melted butter, and sugar.
- dsdkglskd 6y agoAhoj 1. What you call "farmer's cheese" is "tvaroh" which is called "quark" in English. It's not cheese, that would be gross. 2. Leaving the pit inside of the fruit that you wrap in a dumpling is sacrilegious. The fruit should be pitted!
- 1propionyl 6y agoIn the US, you have to make do with what you can get... and "farmer's cheese" differs a lot throughout the US. In many places, it's pretty close to quark (when crumbled and with a little hydration added, at least). The only big difference in preparation in many parts of the US (especially those with Eastern or Central European heritage) is how long it's pressed. It's otherwise the same thing: acid-curdled dairy with most of the moisture removed. A little Wondra or 00 flour helps if it won't take the right consistency. As for the pit, it'd be fine either way. It's a bit easier to form with the pit in, and won't hurt the flavor at all, but removing it would be just fine too.
- gambiting 6y agoYep, in Polish it's "twaróg" and as far as I can tell it doesn't exist in the Anglosphere, the closest word to it is "quark" but for instance British quark has absolutely nothing to do with Twaróg. In Polish it's also called "Biały ser"(white cheese) even though it has nothing to do with cheese. And yes, you'd need to be some kind of a monster to leave the pit in the fruit used for dumplings.
- dvh 6y agoCzech sweet dumplings, when made properly, are reasonably good substitute for dental glue. If I remember correctly we called them "hairy dumplings".
- 1propionyl 6y agoThose don't sound like they were made properly...