Delicious potato dumplings, as well as bread dumplings, are an absolute staple of Czech cuisine. If you are a fan of Czech gastronomy, here is my detailed recipe for homemade potato dumplings!
➜ What are Czech potato dumplings
These dumplings are one of the best variations of potato dumplings that are popular in many European cuisines. In addition to the Czech Republic, you'll find different types of potato dumplings in Germany, Poland, Slovakia, and Austria.
Czech potato dumplings are a side dish made from shredded potatoes cooked with the skin on. The potato dough is formed into a cylinder about 2 ½ inches in diameter and boiled whole in lightly salted water.
Once cooked, the dumpling roll is cut into round slices and served directly on a plate with other foods, usually sauce or gravy, and meat, such as pork roast or duck roast, often accompanied by braised cabbage or creamed spinach.
TIP: You can also use this potato dough to make other shapes; for example, “špalíčky” (small logs) or Czech “šišky” (small sausage-shaped). The dough is also a perfect base for dumplings stuffed with smoked meat.
The Czech name for potato dumplings is Bramborové knedlíky. I have recorded a short audio clip with the pronunciation of the word "Bramborové knedlíky"; you can listen to it by clicking the button. I am a native speaker, so you will hear the Czech language first hand!
To make Czech potato dumplings from scratch, you will need the following:
- Raw potatoes; whatever good quality all-purpose potatoes with yellow flesh you have on hand. There is not imperative to use starchy potatoes because I add starch to the dumpling dough.
- Flour; finding the right flour for Czech potato dumplings might be a challenge! In the Czech Republic, people usually use coarse (hruba) or semi-coarse (polohruba) flours that are not so easy to find abroad. However, I have a simple trick for you: you can replace the Czech flour for dumplings by mixing farina and plain flour! My flour mixture contains farina and all-purpose/plain flour in a 1:3 ratio. So for a specific example, you need 1 cup of farina and 3 cups of plain flour.
- Egg; for better color and consistency
- Potato starch; is an ingredient that helps dumplings stay together when cooked
- Salt; to flavor the potato dough and the water
NOTE ON FLOUR: In almost every country, it is possible to find flours with a coarser texture that are more suitable for potato dumplings than regular flours. For example, in the USA, it is Wondra flour; in Canada Robin Hood Easy Blend Flour; and in Australia, Continental flour!
⇢ I got an interesting and useful tip on an ingredient for potato dough (Thank you, Miro!): For fluffier dumplings, add a smidget (southern measure) of baking powder.
✅ You’ll find the exact amount of ingredients below in the recipe card, which you can also print out.
- Boil the potatoes with their skin on the day ahead.
- The next day, peel the potatoes and shred them finely.
- Add the eggs, flour whisked with farina and starch, and salt. Make potato dough.
- Shape into dumpling rolls with a diameter of 2-3 inches (5-7 cm).
- Immediately cook in simmering water for 20-23 minutes.
- Cut the potato dumplings into round slices and serve straight away.
➜ How to make potato dumplings
MAKE AHEAD: Boil the potatoes with their skins the day before and let them cool completely (preferably overnight). Do not use hot potatoes to make these dumplings. Before making the potato dough, bring a pot of lightly salted water to a boil on the stove.
Making potato dough
STEP 1: Peel the cooled potatoes and shred them finely on a hand grater. You can also use a potato masher or potato ricer, but the dumplings will be gummy and lack the texture of shredded potatoes.
TIP: Learn how to shred potatoes
STEP 2: Place shredded potatoes in a large mixing bowl. Whisk together the flour, farina, potato starch, and salt. Add to the potatoes along with a whole egg.
STEP 3: Process the potato mass into a homogenous, smooth dough. Keep a small amount of flour on the side so that you can dip your hands in it in case the potato dough gets too sticky.
STEP 4: Divide the dough into two equal parts. On a work surface, roll each into a 2-3 inch (5-7 cm) thick cylinder. The length of the cylinder is determined by the diameter of the pot you will be cooking the dumplings in. It is usually in the range of 8-10 inches (20-25 cm).
STEP 5: Immediately after forming the dumplings, place them in slightly boiling water. Check after a while. If they are stuck to the bottom, use a fork to gently release them to float.
STEP 6: Cook the dumplings for 20-23 minutes.
STEP 7: When cooked, carefully remove the dumplings from the pot – a long slotted spoon is a great tool for it. If you are not serving the dumplings immediately, brush them with a little melted butter or lard to prevent the surface from drying out.
Prick the dumplings with a fork to release the steam from the inside.
➜ Serving suggestions
Wondering what goes great with potato dumplings? These are a traditional side dish to many Czech meals!
First, cut the potato dumplings into ½ inch (1.5 cm) thick slices. Use a sharp knife to make sure you get nice rounds. Arrange the dumplings around the edge of the plate, partially overlapping each other. Add more food to the remaining space on the plate.
TIP: For a smaller portion, four dumplings are enough as a side dish. If you are very hungry, feel free to serve 6-8 slices of dumplings!
The perfect pair for potato dumplings are any roasted meat, such as these pork bites, roasted duck, or garlic roasted rabbit. Pour some gravy and sauteed onions over the dumplings. Add braised cabbage or creamed spinach.
➜ Leftover potato dumplings
Some people swear that potato dumplings taste best as leftovers fried in a pan with sauerkraut and roast meat. Everything is cut into chunks, just mixed and pan-fried. I couldn't agree more! If you have leftover dumplings, give this one-pan dish a try!
Here is a similar Czech recipe called Strapacky (potato dumplings, ham, and sauerkraut):
- In the fridge: Wrap the leftover dumplings in plastic wrap and store them in the fridge, where they will keep for about five days.
- In the freezer: You can freeze either a whole dumpling roll or a dumpling cut into slices. Store in an airtight container in the freezer for up to three months.
➜ How to reheat dumplings
The best way to reheat the dumplings is to use a steamer or steaming insert. Here's a photo of how I reheat yeast dumplings in a covered pot with a steaming insert. There is some water in the bottom of the pot, which produces steam as it cooks, heating the dumplings. You can heat potato dumplings the same way.
You can also cut the dumplings into pieces and fry them in a pan with other foods (a little fat, pork roast, sauerkraut, sweet and sour cabbage).
Another option is to warm up the dumpling in the microwave. In this case, put them in a plastic bag, sprinkle a little water in it, and put the bag with dumplings in the microwave to heat them up.
➜ Useful tips
- Let the potatoes completely cool down for dumplings before processing. Plan well and cook the potatoes the day before.
- The longer the potato dough stands, the more it thins. Before you start making the potato dough, put a pot of water on the stove to boil.
- Do not flip the dumplings while cooking. If you like, cover the pot partly with a lid to keep more heat in the pot.
➜ Questions and Answers
Yes, definitely! However, be careful. I mean, you can cook the dumpling rolls and serve them sliced the next day. In any case, do not prepare only potato dough in advance. Potato dough, if left to stand, will become thin and runny. The key to great potato dumplings is to boil them as soon as the dough is done.
Potato dumplings are cooked in slightly boiling, salted water for 20-23 minutes. Do not flip the dumplings while cooking. Dumplings around 2 inches (5 cm) in diameter will need a little less time than a 3 inches (7 cm) thick dumpling.
The most common reason is that you didn't use enough flour. Sometimes the potato dough seems firm enough with less flour. However, when the dumplings are put in water, they fall apart. The ratio of potatoes to flour should be about 2:1, or about 2 pounds of potatoes need 1 pound of flour. Other ingredients that help hold the dumplings together are eggs and starch.
More Czech knedliky dumplings recipes:
- Bread dumplings – Houskové knedlíky
- Fruit dumplings – yeast dumplings filled with fruit
- Chlupaté knedlíky – another kind of Czech potato dumplings
- Meat stuffed dumplings – with creamy sauerkraut
Tried this recipe?
Leave a review down in the comments! ⭐⭐⭐⭐⭐
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Czech Potato Dumplings – Bramborové knedlíky
- 2 pounds potatoes (900 g) cooked with the skin on, cooled down
- 2 cups all-purpose flour (260 g)
- 1 and ¼ cup farina (160 g)
- 1 egg
- ½ tablespoon potato starch or corn starch
- 1 teaspoon salt for dumplings, plus mor to salt the water
- MAKE AHEAD: Boil the potatoes with their skins the day before and let them cool completely (preferably overnight). Before making the potato dough, bring a pot of lightly salted water to a boil on the stove.
- Peel the cooled potatoes and shred them finely on a hand grater.
- Place shredded potatoes in a large mixing bowl. Whisk together the flour, farina, potato starch, and salt. Add to the potatoes along with a whole egg.
- Process the potato mass into a homogenous, smooth dough. Keep a small amount of flour on the side so that you can dip your hands in it in case the potato dough gets too sticky.
- Divide the dough into two equal parts. On a work surface, roll each into a 2-3 inch (5-7 cm) thick cylinder. The length of the cylinder is determined by the diameter of the pot you will be cooking the dumplings in. It is usually in the range of 8-10 inches (20-25 cm).
- Immediately after forming the dumplings, place them in slightly boiling water. Check after a while. If they are stuck to the bottom, use a fork to gently release them to float.
- Cook the dumplings for 20-23 minutes.
- When cooked, carefully remove the dumplings from the pot – a long slotted spoon is a great tool for it.
- If you are not serving the dumplings immediately, brush them with a little melted butter or lard to prevent the surface from drying out. Prick the dumplings with a fork to release the steam from the inside.
- Makes 2 dumpling rolls 10x2,5 inches (25x7 cm). One roll serves around 15-18 round slices.
- SERVING: Cut the potato dumplings into ½ inch (1.5 cm) thick slices. Use a sharp knife to make sure you get nice rounds. Arrange the dumplings around the edge of the plate, partially overlapping each other. Add more food to the remaining space on the plate.
- For a smaller portion, four dumplings are enough as a side dish. If you are very hungry, feel free to serve 6-8 slices of dumplings!
- Do not flip the dumplings while cooking. If you like, cover the pot partly with a lid to keep more heat in the pot.
- Reheating: The best way to reheat the dumplings is to use a steamer or steaming insert. Here's a photo of how I reheat yeast dumplings in a covered pot with a steaming insert. There is some water in the bottom of the pot, which produces steam as it cooks, heating the dumplings. You can heat potato dumplings the same way.
DISCLAIMER: Because I come from Central Europe, my recipes are based on metric units such as grams or milliliters. Check out how I convert metric units to the U.S. system:Conversion chart
excellent! I really like the texture on this.
Thank you for your comment; I'm glad that potato dumplings can be cooked with regular flour without any problems. In the Czech Republic, we use so-called coarse flour or fine semolina, but I especially tried to make dumplings with plain flour, and the result was absolutely perfect!
Made these tonight to go with goulash (didn't have any stale bread in for bread dumplings!) I grated the potato a bit thick, and just used plain flour, and they still came out really well! Easy to follow recipe, and great results. Thanks!
Happy to hear you liked the recipe!
how long do I boil whole potatoes the day before
Hi Lindsay, the potatoes for the dumplings are boiled whole, with the skin on, for about 15-20 minutes in gently bubbling water. Place the potatoes in cold water and begin counting down from the moment the water begins to boil. To ensure that the potatoes cook evenly, they should be roughly the same size.
My Mother use to make green beans flour sour cream garlic potatoes. We would eat it like soup any ideA what it was she would fry bacon and crumble it on top right before she served it
Ahoj Maryann, thank you for your comment. Regarding your question, I'm wondering, could it be "fazolky na kyselo"? Please try typing that term into Google search and look at the pictures. In theory, it might be the dish you are looking for. It is usually eaten with boiled potatoes, and often a hard-boiled halved egg is added.
Do you have a recipe for yadanisky? It has sausage and I don’t know what else is in it. My Slovak friend said that he had it while he was in Bratislava. Please help. I would like to make it for him.
Hi Kathy, thank you for asking, however, I honestly have no idea what a "yadanisky" dish would be. Can you please give me a hint as to whether it's a sweet or savory dish, a dessert, or anything else? Thank you, Petra
Would it make a difference, if i peel the potatoes before i cook them, instead of peeling them after they are cooked?
Ahoj Milan, thank you for asking. You can prepare dumplings from potatoes that you peel before you cook them. Many people in the Czech Republic use leftover boiled potatoes as a base for further cooking. The important thing is that the potatoes cooked without skin are dry (no water residue) and thoroughly cooled. If you use boiled potatoes cooked without skin a day or two before, make sure they are not stale on the surface. Fingers crossed that the potato dumplings turn out well!
My grandma makes a similar dish but makes individual dumplings that end up being about the size of potato. We eat it with pork and sauerkraut. I’m going to try your recipe as it seems it’s the closest I’ve found that seems similar. One question though is are the dumplings more dense and a bit chewy? That’s what I’m looking for.
Hi Jeromy, thank you for reaching out to me. Classic Czech potato dumplings are made in a cylinder shape, cut into individual slices after cooking. However, in certain Czech regions, people cook dumplings in the form of small balls, as you describe. These then resemble German Klösse. My potato dumplings are somewhat denser and could also be described as chewy in terms of texture. They are not fluffy, like bread dumplings. Another variation on Czech dumplings is the so-called "chlupaté" ones. These are made from grated raw potatoes and are even denser than the classic potato dumplings (made from pre-cooked potatoes). I hope I've helped, and I'll keep my fingers crossed if you decide to give the dumplings a try! If you have a moment, I'd love your feedback too. Have a wonderful Christmas time! Petra
Those look delicious. However, I want to cook them for just myself, and the recipe amount is way too big for one person. Halving or quartering the amount of potatoes/flour is easy, but you can't really reduce the 1 egg, and I fear that if I just use 1/4 of the recipe with one egg, the dough will be too watery. Is there any way to reduce the recipe amount?(or can the excess dough keep in the freezer for later?)
Ahoj Max, thank you for your comment and your asking. In my opinion, it's worth preparing the dumplings according to the quantities in the recipe, slicing them after cooking and cooling, and storing them in the freezer. I always keep dumplings that way if I have leftovers. For example, I spread the dumplings in the freezer on a cutting board. After about 20 minutes, I gather them in an airtight bag and freeze them completely. This way, the dumplings stay frozen separately, and I take as many pieces as I need. The dough itself (before you cook the dumplings) is not put in the freezer.
If you'd like half the amount in the recipe, divide the flour and potatoes and add just the yolk instead of the whole egg. This way the recipe should work without any problems. Fingers crossed!
Thanks a lot for that. I think I'll either freeze them like you said, or maybe just keep part of the dough in the fridge and eat it later on the same day(these look delicious and I don't see a problem with eating them twice in one day).
Hi! I halved the recipe by beating the egg and using half of it. I should have read the comments before making it :D. I think it turned out good - the shape and texture of the dough looked like yours, Petra. I have another question to add. I pressure-cooked it on high for 25 minutes, The internal temp was 98 C when it was done. You mentioned that these dumplings are denser and chewier, but even looking at the picture of the section, I don’t know if mine came out right. Did you ever pressure-cooked these or just the bread ones? Thank you in advance for you reply. Best wishes, Renate.
Ahoj Renate, thank you for your comment! The thing is that Czechs use coarse flour (hrubá mouka) for potato dumplings, and I know it is hard to get this type of flour abroad. The potato dumplings are kind of fluffier with coarse flour; however, they will always be "denser" than those made with yeast dough. If you were happy with the result and the dumplings tasted good, then everything is okay, I believe! Regarding the cooking method, I would prefer to boil potato dumplings in water. Bread dumplings are more delicate. For them, steaming is a perfect method, but for potato dumplings simmering in water is just fine.
Another question that I forgot to ask - do I have to boil the potatoes the day before, or is it just about letting them cool completely? Would letting them cool for, say, 6 hours work just as well?
No, you don't have to cook the potatoes the day before. The Czechs usually do it that way, saving time when the potatoes cool overnight. Just cook the potatoes in the morning and use them later, when they are cold, to make dumplings.
Nice, thanks a lot for the reply.
Trying to master the potato dumplings, but I didn't see how much flour to add. Advice about ratios? My last attempt was more like mashed potatoes than dumpling
Also, my dad used to talk about some kind of dumpling my brilliant-cook, Czech grandmother used to make, and the only bit of his description I recall is something about "cracker meal." Ring any bells?
Ahoj Jim, thank you for your question. Please see the end of the post for the recipe card. All the necessary ingredients are listed here, including the quantities needed. When I learned to make potato dumplings, my biggest mistake was using less flour than the recipe called for. The dumplings fell apart while cooking.
Hmm, "cracker meal." I'm thinking, what could that be, but I have no idea. There are more Czech words for different kinds of dumplings, like halusky (famous Slovak dumplings), chlupate knedliky (made with raw potatoes), karlovarsky dumpling (made with plenty of white bread), sisky (kind of potato dumplings made in the shape of small sausages). Maybe if you had a photo of that dish, I could help?
Greetings from Bohemia, Petra
Just made these for dinner tonight, as a pre-run for a family Easter dinner. They were great. Just to let you know, I made them up and wrapped them in plastic wrap, and refrigerated overnight. Cooked them for dinner and they came out great. I also used Gluten Free flour, and texture was still good, and what I was expecting.
Thanks again, I will keep this recipe on file.
Thank you, Donn, for your nice feedback! I'm glad the potato dumplings turned out well and thank you for the information that it is possible to prepare them with gluten-free flour as well!
Really excited to try a bunch of recipes on your site! I've been looking for authentic Czech food because my boyfriend is Czech but does not have any written recipes from his family for me to refer to. Will check back as I try to make different things! 🙂
Thank you for your nice words, and I hope your journey into the secrets of Czech food is a success and that your boyfriend enjoys it! I'll be pleased to answer any questions you have regarding Czech cuisine 🙂
I grew up with potato dumplings and bread dumplings with roast pork and applesauce. My grandparents were Hungarian, Czech and Austrian so dumplings varied somewhat. I'm sure I remember my mother telling me that the dumplings floated to the surface when they were done. Potatoes for dumplings were put through a ricer and a little farina was added to the flour. Bread dumplings should be cut immediately with dental floss to let the steam escape otherwise they get soggy. Will my dumplings float to tell me they are done?
If you mean potato dumplings cooked whole in the shape of a cylinder, they must be boiled for the time specified in the recipe. The dumplings will float, but due to their size, they will take some time to cook thoroughly.
I believe the Germans cook potato dumplings already cut and shaped into small balls, which they name Klösse, and they are ready when they float to the surface. They take less time to cook because they are smaller.
Otherwise, thank you for the nice explanation of how the dumplings were made at your house. I looked up what the word ricer means, and I know my mom has a similar tool at home! I shred the cooked potatoes on a hand grater.
this recipe is fantastic, easy to follow and measurements were spot on when weighed. I microwaved the potatoes for 5 minutes, peeled them, mashed with potato masher then put them in the fridge to cool as i was pressed for time. i cooked them in a beef stew for suggested time, then sliced them and put them back in the stew. Thank you for posting this delicious recipe.
Thank you, Janet; I appreciate your kind words. I'm happy to hear that the potato dumplings were a success!
Can you freeze it ?
Yes, you can! I recommend freezing sliced dumplings rather than entire dumplings. You'll always be able to take only what you need this way. It's best to steam the dumpling slices or microwave them in a plastic microwavable bag with a little splash of water in it to prevent the dumplings from drying out while heating.
How long can it keep in the freezer ?
The dumplings will keep for at least 3 months in the freezer. I recommend freezing them sliced in batches of three to four pieces, so you can always take out just as much as you need.
I followed your recipe exactly and it turned out so tasty! Better than the other times I made this with other recipes. My husband said it was better than the restaurants he's tried it at and even my dad Pepa's version!
I actually meant to post this comment on the Svickova recipe, but I made these too, to go with the Svickova and we also enjoyed these!
Thank you, Kristyna, very much for your nice comment! Glad to hear that you liked the potato dumplings and had success. P. S. Pepa (Josef) is a wonderful Czech name 🙂
Yumola! This is the best recipe for potato dumplings I have found. I love the addition of potato starch to the dough … it really helps firm them up. I recently added tarragon to the dough … mind blown! It’s good to know they can be sliced and frozen. I’m going to be making these a lot more often!
Love potato and bread dumplings. They are great reminders of my mom and grandmas. We always make them with cold mashed potatoes, salt, flour, egg and farina, rolled into a skinny log shape and cut into little pillows and boiled. Wonderful with pork roast or roast duck and sauerkraut. Yum!