Once: Ovocné Knedliky (Czech Fruit Dumplings) w/Irish Whiskey Butter Sauce

Makes about 15 dumplings

For the dumplings:

8 ounces mascarpone, farmers or ricotta cheese (if using mascarpone, add 3 drops of lemon juice)

3/4 cup semolina or Wondra flour

1 egg

Your choice of fruit: peaches, plums, apricots, strawberries (I used strawberries as stone fruit was out of season and would suggest cutting whatever fruit you use to about the size of a medium strawberry.)

For the Irish Whiskey Butter:

1 1/2 stick unsalted butter, at room temperature

3/8 cup Irish whiskey

1/2 cup + 1 tablespoon confectioners' sugar

AP flour for dusting

Extra mascarpone or crème fraîche for serving

Mix dumpling ingredients together and knead into a dough ball. Refrigerate for about 20 minutes.

Have fruit prepared and remove dough from fridge. Dust some AP flour on your work surface and rub some in your hands (that you've washed). Pull a piece somewhere between a ping-pong and golf ball size and with your palm, flatten it on the floured surface. Place fruit in the center and then fold the dough over it. Then with your hands, roll it into a ball, ensuring that the fruit is pretty centered within the dough ball. If you need more dough, grab it. If you need less dough, snip some off. Put on lightly-floured shallow baking pan. Repeat, flouring hands with each, until done. At this point you can refrigerate the dough balls, with some plastic wrap over the pan, until ready to serve.

When ready, boil a pot of lightly salted water.

Drop dumplings (not all at once, and don't crowd them) into the boiling water for about 8-10 minutes until done.

Meanwhile, melt the butter, add the whiskey, then whisk in the sugar until completely dissolved.

To serve, place a few dumpling on a plate, add a small dollop of mascarpone, then top with Irish whiskey butter sauce.

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Original Post Found here: http://chef-du-cinema.blogspot.com/2013/02/the-class-once.html