Czechs are a nation of dumplings-no doubt about it! And the best way to enjoy this beloved side dish? Paired with one of the many fantastic Czech sauces. Today, I want to introduce you to one of the most iconic types: soft, tasty, and picture-perfect Carlsbad dumplings. Curious? Let's get cooking!
➜ Why you will love Carlsbad dumplings
- Quick to prepare - no need to wait for the yeast dough to rise
- Easy enough for anyone to make, even beginners
- Soft, flavorful, and satisfying
- Beautifully patterned when sliced - your guests will be impressed!
- Perfect anywhere you would serve Czech bread dumplings
I learned this recipe from Zdeňka Slaná, a talented Czech chef with over 25 years of experience. I had the pleasure of attending her wonderful cooking class, and it was truly fantastic! This dumpling recipe comes straight from her expert hands, and I am so happy to share it with you.
➜ About the recipe
Carlsbad dumplings belong to the family of so-called napkin dumplings (ubrouskové knedlíky), a style also popular in neighboring Germany, where they are known as Serviettenknödel. They took their name from Karlovy Vary (Carlsbad), a charming spa town in western Bohemia, just a short distance from the German border.
Until 1945, many Germans lived in this region, and their culinary influence is still present today. Over time, Carlsbad dumplings became popular across the Czech Republic, often served as a more elegant alternative to traditional bread dumplings.
➜ Ingredients for Carlsbad dumplings
✅ See the recipe below with step-by-step photos and many helpful tips. Scroll down for the full printable recipe in both US cups and metric measurements.
- Stale white bread - a day or two old. In the Czech Republic, we usually use housky (braided rolls) or rohlíky (bread rolls). If you live abroad, a French baguette works wonderfully. Choose bread with a golden crust, this gives the dumpling a more attractive pattern when sliced. Avoid using white toast bread-it is too soft and tends to melt into the dumplings, so you will not get that nice, defined pattern when cut.
- Eggs - ideally at room temperature. We will be separating the yolks and whites!
- Milk - also at room temperature. Take it out of the fridge about 30 minutes before you start.
- All-purpose flour - just a small amount. Some recipes skip the flour, but my recipe calls for a little to help the dumplings hold together nicely.
- Fresh parsley - finely chopped. It adds flavor and gives the dumplings a lovely green contrast when sliced. Use only the smooth leaves, not the tough stems.
- Nutmeg - freshly grated if possible. Alternatively, you can use nutmeg flower (mace). This is the secret ingredient cherished by Bohemian grandmas for that unmistakably authentic flavor!
- Salt, to taste.
Kitchen utensils:
- 12-inch (30 cm) plastic food wrap (affiliate link) - use one with slide cutter
- Electric mixer with whisk attachments (affiliate link)
- Steamer or steaming insert for a pot
- Pot for cooking dumplings - I use an oval one
➜ Step-by-step instructions
Before you start, gather all the ingredients listed in the recipe. Measure - or better yet, weigh - the exact amounts. Set out all the necessary kitchen tools on your work surface. French chefs call this method mise en place, everything in its place. It saves time, reduces stress, and makes cooking or baking much more enjoyable. 😊
STEP 1: Cut the bread into cubes, about ¾ inch (2 cm) in size. Finely chop the parsley leaves (without tough stems).
STEP 2: Carefully separate the egg yolks and whites, placing each into a clean bowl. Add a pinch of salt to the whites and beat with an electric mixer with whisk attachement until stiff peaks form.
STEP 3: Whisk the egg yolks together with the milk, flour, nutmeg, and the remaining salt.
STEP 4: Add the bread cubes and chopped parsley to a large bowl, then pour the yolk mixture over them. Mix gently by hand-do not use the mixer anymore. Let the mass rest for about 5 minutes so the bread can soak the liquid. Then, carefully fold in the beaten egg whites to keep the mixture light and airy.
STEP 5: Spoon the dough onto plastic food wrap. Wrap it tightly, like a bonbon, making sure to roll the foil around the dumpling at least twice. This helps the dumpling hold its shape during cooking. I recommend making smaller dumplings and placing the dough along the shorter side of the wrap for easier handling.
↓↓↓ Later on, in the FAQ section, I describe exactly how to wrap the mixture to form the dumplings.
STEP 6: Cook the dumplings. Use one of these methods:
→ 6.1 Cooking in the boiling water: Place the wrapped dumplings into gently boiling water. Cook for 10 minutes, then carefully turn the dumplings and cook for another 10 minutes.
→ 6.2 Steaming: Steam the wrapped dumplings covered for 25 minutes without turning them.
STEP 7: Once cooked, rinse the dumplings briefly under cold running water. Carefully cut open the plastic wrap and gently unwrap them. Slice into rounds, ideally using a thread while the dumpling is still warm. Serve right away.
➜ Serving
Serve Carlsbad dumplings with sauces like rajská tomato sauce, hearty beef goulash, or roast duck-anywhere you would normally enjoy classic Czech bread dumplings. They taste best fresh, when they are wonderfully soft and fluffy.
At one of our favorite restaurants-my son's go-to spot for their delicious svíčková-they often serve both classic bread dumplings and Carlsbad dumplings together on the same plate. It is a lovely combination that highlights the variety in Czech cuisine.
➜ How to store
- In the fridge: Let the dumplings cool completely, then wrap them in plastic wrap or store them in an airtight container. They will keep in the refrigerator for up to 3 days. To reheat, steam gently for a few minutes or microwave covered with a damp paper towel to keep them from drying out.
- In the freezer: You can freeze the dumplings whole or sliced. If freezing sliced dumplings, place the rounds in a single layer in a freezer-safe bag. After about 30 minutes in the freezer, give the bag a gentle shake-this helps prevent the slices from sticking together. Once fully frozen, you will be able to take out just as many pieces as you need, one by one. Dumplings will keep in the freezer for up to 3 months.
- To thaw and reheat: Let the dumplings thaw in the refrigerator overnight. If you are in a hurry, you can also defrost them at room temperature on the kitchen counter. Once thawed, steam them gently until heated through, or reheat in the microwave covered with a damp paper towel to keep their soft, fluffy texture.
➜ Frenquently asked questions
In the past, Czech housewives wrapped dumpling dough in linen or cotton napkins-hence the name napkin dumpling (ubrouskový knedlík). Today, we usually use plastic food wrap, which is easier and works just as well. During cooking, the dough swells, but the tight wrapping holds its shape, pressing the ingredients together. The result is a neat, firm dumpling with a lovely mosaic-like pattern when sliced.
Wrapping dumplings takes a bit of practice, but it gets easier with time. Here is a reliable method to help you shape them neatly:
Unroll about 16 inches (40 cm) of plastic wrap, but do not cut it yet. Lay it on your work surface with the short side facing you. About 4 inches (10 cm) from the edge, spoon half of the dumpling dough onto the wrap from the left to right. Shape it into a log-approximately 9 inches (23 cm) long and 2 inches (5 cm) wide.
Now cut the plastic wrap with a slide cutter or knife. Fold the edge of the wrap closest to you over the dough and twist it tightly around the log. Firmly grasp both ends of the wrap as if holding a rolling pin, then roll the entire dumpling away from you across the counter. This will tighten the cylinder and help shape the dumpling.
Repeat the rolling motion two or three times until the dough is compact and evenly wrapped. If any air bubbles form, gently pierce them with the tip of a knife to release the air and tighten the wrap further. Repeat the same process with the remaining half of dough.
While the dumplings are still hot, I recommend slicing them with a thread-it gives you clean, even rounds without squishing the shape. Once they have cooled down, you can use a sharp knife instead.
Tried this recipe?
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📖 Recipe
Carlsbad Dumpling Recipe (Czech Karlovarský knedlík)
Tap or hover to scale
Ingredients
- 10 ½ ounces stale bread rolls 1-2 day old
- 1 ¼ cups milk at room temperature
- 3 eggs
- ⅓ cup all-purpose flour
- ¾ cup parsley leaves without stems
- 1 teaspoon salt
- 1 pinch nutmeg
Instructions
- Cut 10 ½ ounces stale bread rolls into ¾-inch (2 cm) cubes. Finely chop ¾ cup parsley leaves, discarding any tough stems.
- Separate 3 eggs. Place the whites and yolks into two clean bowls. Add a pinch of salt to the egg whites and beat with a mixer until stiff peaks form.
- In the bowl with yolks, whisk together 1 ¼ cups milk, ⅓ cup all-purpose flour, 1 pinch nutmeg, and the rest of 1 teaspoon salt until smooth.
- In a large mixing bowl, combine the bread cubes and chopped parsley. Pour the yolk mixture over the bread and gently mix by hand until evenly coated. Let the mixture rest for about 5 minutes to allow the bread to absorb the liquid.
- Gently fold the beaten egg whites into the mixture. Do not overmix-keep the texture light and airy.
- Spoon portions of the mixture onto plastic food wrap. Shape each portion into a log and wrap it tightly like a bonbon, twisting the ends. Roll the plastic around the dumpling at least twice to help it hold its shape. For easier handling, make smaller dumplings and use the shorter side of the wrap.
Cook the dumplings using one of these methods:
- Boiling: Place wrapped dumplings into gently boiling water. Cook for 10 minutes, then turn them carefully and cook for another 10 minutes.
- Steaming: Steam the dumplings, covered, for 25 minutes without turning.
- After cooking, briefly rinse the dumplings under cold running water to stop further cooking. Cut the plastic wrap open and gently unwrap.
- Slice into rounds while still warm-using a thread works best for clean cuts. Serve immediately as a side dish.
Notes
- The basic recipe makes 2 Carlsbad dumpling logs (each 8 slices).
- Note on bread: Use stale white bread, 1-2 days old. In the Czech Republic, we use housky or rohlíky. Abroad, a French baguette works well. Pick bread with a golden crust for a nicer pattern. Avoid soft toast bread-it melts and ruins the shape.
- How to wrap the dumpling dough: Wrapping dumplings takes a bit of practice, but it gets easier. Here is a simple method: Unroll about 16 inches (40 cm) of plastic wrap and lay it with the short side facing you. About 4 inches (10 cm) from the edge, spoon half the dough into a 9-inch (23 cm) log. Cut the wrap, fold the edge over the dough, and twist it tightly. Hold both ends like a rolling pin and roll the log away from you to tighten. Repeat the roll 2-3 times. If air bubbles appear, pop them with a knife. Wrap the second dumpling the same way.
- Cutting the dumplings: While the dumplings are still hot, I recommend slicing them with a thread-it gives you clean, even rounds without squishing the shape. Once they have cooled down, you can use a sharp knife instead.
- SERVING: Serve like regular Czech bread dumplings-with creamy sauces, goulash, or roast duck. They are best fresh, when they are soft and fluffy.
- STORAGE:
- In the fridge: Let dumplings cool, then wrap in plastic or store in an airtight container. Keep in the fridge for up to 3 days. Reheat by steaming or microwaving with a damp paper towel.
- In the freezer: Freeze whole or sliced. For slices, lay them flat in a bag and shake after 30 minutes to prevent sticking. Use within 3 months.
- To thaw and reheat: Thaw in the fridge overnight or at room temperature. Reheat by steaming or microwaving with a damp paper towel.
Lynne says
Absolutely love this site. Great recipes take me back to my childhood.
Petra Kupská | Cook Like Czechs says
Oh my, thank you so much. I am happy that you enjoy my site.
It brings me so much joy, that my recipes can help you revive those good memories from childhood.
Jim Nicholas` says
Milá Petro! Moc děkuji za tento úzašný recept. Perfektně fungoval!
Petra Kupská | Cook Like Czechs says
Není za co Jime. Jsem ráda, že se Vám dobře pracuje s receptem.
A děkuji i za reakci 🙂
Scott Jindra says
Great recipe Petra!!
This was easy to make and your instructions were perfect.
Very tasty and soft, perfect for any side dish or special event!!
Petra Kupská | Cook Like Czechs says
Thank you so much for the praise and for the feedback. I am happy that it works for you.
Bill Blendick says
In the above plated dinner photo it looks like these dumplings are being served with pork. What is the light yellow sauce and garnish shown in the photo ? Thx,
Petra Kupská | Cook Like Czechs says
Hi Bill, the recipe is called Hamburská pečeně (Hamburg Pork Roast). It is made with larded pork, braised until tender. The yellowish sauce is sweet-and-sour with cream, somewhat similar to Czech svíčková. The difference is that svíčková is prepared with beef.
Vidal Belduque says
Hola buenos días! Soy de Monterrey, México, y he tenido el enorme placer de visitar Praga, y su comida es absolutamente deliciosa!! Es lo más delicioso que he probado en toda mi vida!! Muchos saludos°°
Donna says
I love this site, have tried the bread dumplings, the svickova, this weekend going to try the rohlicky recipe.
Petra Kupská says
Oh wow, thank you so much! It makes me so happy to hear that. 😀 I hope they turned out great.
Sarka Evans says
Thank you for your recipe.
One thing I don’t feel is a good idea. Boiling the dumplings in plastic foil is not safe. Heat releases toxins out of the plastic which is detrimental to our health. What about boiling it without the foil? Maybe the shape won’t be so perfect but definitely safer.
Mu opinion.
Petra Kupská | Cook Like Czechs says
Hi Šárka, thank you for your comment! I learned how to make these dumplings from a chef, and we actually discussed this very question. Cooking dumplings in plastic foil is quite common, but it is important to use foil specifically designed for cooking – one that can withstand temperatures above 100 °C. I would definitely avoid using cheap types. The packaging should always state the maximum safe temperature. Alternatively, there is the old traditional method of cooking these dumplings in a napkin, which is why they are also called ubrouskové knedlíky (napkin dumplings).
Laura Kokesh says
Good evening Petra….I remember my mom making bread dumplings that were shaped in good size balls. She would boil them. Your recipe sounds similar as hers were made up of mostly stale bread cubes though I cannot find her original recipe. Would these hold up making them into round balls do you think?