Oma's Fruit Dumplings

This variation on the classic Czech dish is a family-favourite, passed down through generations.
  • Prep time 30 mins
  • Cook time 8 mins
  • Yields 4
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  • Recipe Submitted By Nicole Spencer
  • Recipe Attribution Oma Spencer


  • 1.5 cups flour
  • 1 egg
  • 1/2 to 3/4 cup cottage cheese
  • 1 Tbsp butter, softened
  • 1/4 cup milk
  • ~ 6 to 8 fresh plums or peaches (or ~ 8 to 10 prunes or dried apricots when fresh is out-of-season)
  • Sugar and cinnamon (to taste)
  • Almonds, ground (or other nuts/seeds to taste)
  • Butter, melted (to taste)


  • Large bowl
  • Measuring cups and measuring spoons
  • Mixing spoon
  • Large pot
  • Strainer


  1. Mix and knead the dough ingredients (flour, egg, cottage cheese, butter and milk) until smooth, soft and elastic.
  2. Break off small chunks to encase the fruit, making sure it’s fully sealed in the dough.
  3. Drop dumplings in a large pot of boiling salted water and cook for about 8 minutes, until they begin to float.
  4. Drain and serve with melted butter, ground nuts/seeds, and a sprinkling of sugar and cinnamon.
  5. Enjoy!

Oma Spencer came to Canada from (the former) Czechoslovakia during the second world war. She documented her story through letters to her fiance back in Germany, which was made into a book and first published in 2004 by McGill Unversity press. Hanna's Diary, 1938-1941: Czechoslovakia to Canada can still be purchased on Amazon and found in the library to this day.  

Fruit dumplings were one of our absolute favourite things Oma would make with us in the kitchen. In fact, she made them with my (then) 1.5-year-old daughter Claire, in her London, Ontario kitchen, just four days before she died, at the age of 100. She modified the recipe from its traditional form (I don’t think the cottage cheese is a Czech tradition) but this is the way she taught us to make it. We hope you enjoy the dumplings as much as we do!

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  • My mother, who was from London, England met my father during WWII. After the war they married and moved to my father's village in Czechoslovakia. They came to Canada in 1950 and my mother's version of fruit (plum) dumplings included cottage cheese in the dough so I have to think that was a traditional version.

    JAMES B Richards 14 September 2020, at 6:01 pm

  • Thank you so much for letting me know about the cottage cheese. I'm glad to hear the dumplings I make today may be more similar than I thought to the ones my Grandma made all those years ago in Czechoslovakia!

    Nicole 16 September 2020, at 3:45 pm

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