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    Home » Recipes » Sides

    Czech Potato Dumplings (Bramborove knedliky)

    Published: Aug 15, 2021 · Modified: Nov 9, 2024 by Petra Kupská | Cook Like Czechs · 54 Comments

    Jump to Recipe
    • 5.2Kshares

    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!

    Czech potato dumplings, cooked and sliced.

    ➜ 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.

    Roasted duck served with Czech potato dumplings and brasised sauerkraut.
    Roasted duck served with potato dumplings and sauerkraut.

    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.

    ➜ Pronunciation

    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!

    ➜ Ingredients

    Ingredients for Czech potato dumplings inclusive captions.

    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 will find the exact ingredient amounts in the recipe card below, which you can also print out.

    Quick instructions:

    1. Boil the potatoes with their skin on the day ahead.
    2. The next day, peel the potatoes and shred them finely.
    3. Add the eggs, flour whisked with farina and starch, and salt. Make potato dough.
    4. Shape into dumpling rolls with a diameter of 2-3 inches (5-7 cm).
    5. Immediately cook in simmering water for 20-23 minutes.
    6. 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.

    Peeling cooked potatoes.

    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.

    Shradding boiled and peeled potatoes on a hand grater box.

    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.

    Making potato dough for dumplings, ingredients in a white bowl.

    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.

    Shaping dumplings

    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).

    Two cylinders of Czech potato dumplings before cooking, placed on a wooden board.

    Cooking

    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.

    TIP: Instead of cooking the potato dumplings in a pot of hot water, try steaming them. Here is my article on how to prevent dumplings from sticking when you cook them in a steamer.

    STEP 6: Cook the dumplings for 20-23 minutes.

    Two rolls of potato dumplings cooked in a pot with a lid.

    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.

    Pricking cooked dumplings with a fork to release the steam inside them.

    ➜ 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.

    Oven roasted rabbit with garlic recipe.

    ➜ 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):

    Potato dumplings, sauerkraut and ham served in a pan.

    ➜ Storage

    • 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.

    Reheating dumplings in a pot with steaming insert.

    You can also cut the dumplings into pieces and fry them in a pan with other foods (a little fat, pork roast, sauerkraut, and 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.

    Four slices of Czech potato dumplings.

    EXTRA: for all of you who love a bit of fun in the kitchen: Czech dumplings steamed right in a cup!

    ➜ 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 they are cooking. If you like, cover the pot partly with a lid to keep more heat in the pot.

    ➜ Questions and Answers

    Can I make potato dumplings ahead of time?

    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.

    How long does it take to cook potato dumplings?

    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.

    Why do my potato dumplings fall apart when cooked?

    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! ⭐⭐⭐⭐⭐

    Other readers and I love hearing what you think. Stay in touch by following me on Facebook and Pinterest. For more Czech stuff, subscribe to my newsletter!

    Czech potato dumplings Recipe

    Czech Potato Dumplings – Bramborové knedlíky

    Author: Petra Kupská | Cook Like Czechs
    Potato dumplings are a staple of Czech cuisine. If you are a fan of Czech gastronomy, I have a simple and detailed recipe for making homemade potato dumplings from scratch.
    4.80 from 15 votes
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    Prep Time: 20 minutes mins
    Cook Time: 23 minutes mins
    Total Time: 43 minutes mins
    Servings: 2 dumpling rolls

    Tap or hover to scale

    Ingredients 

    • 2 pounds potatoes cooked with the skin on, cooled down
    • 2 cups all-purpose flour
    • 1 ¼ cup cream of wheat
    • 1 medium egg
    • ½ tablespoon potato starch
    • 1 teaspoon salt for dumplings, plus more to salt the water

    Instructions 

    • MAKE AHEAD: Boil 2 pounds potatoes with their skins on 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 finely shred them using a hand grater.
    • Place the shredded potatoes in a large mixing bowl. In a separate bowl, whisk together 2 cups all-purpose flour, 1 ¼ cup cream of wheat, ½ tablespoon potato starch, and 1 teaspoon salt. Add this mixture to the potatoes along with 1 medium egg.
    • Knead the potato mixture into a homogeneous, smooth dough. Keep a small amount of flour on the side to dip your hands in case the potato dough becomes too sticky.
    • Divide the dough into two equal parts. On a work surface, roll each part into a 2-3 inch (5-7 cm) thick cylinder. The length of the cylinder should be determined by the diameter of the pot you will be cooking the dumplings in, typically around 8-10 inches (20-25 cm).
    • Immediately after forming the dumplings, place them in slightly boiling water. After a few minutes, check if they are stuck to the bottom. If so, use a fork to gently release them, allowing them to float.
    • Cook the dumplings for 20-23 minutes.
    • When cooked, carefully remove the dumplings from the pot. If you have one, use a long slotted spoon.
    • 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.

    Notes

    • The basic recipe makes 2 dumpling rolls, each measuring 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 ensure nice, even rounds. Arrange the dumplings around the edge of the plate, partially overlapping each other. Fill the remaining space on the plate with other food items.
    • For a smaller portion, four dumplings are enough as a side dish. If you're very hungry, feel free to serve 6-8 slices of dumplings!
    • Do not flip the dumplings while cooking. If you like, partially cover the pot with a lid to retain more heat.

    Nutritional estimate pro serving

    Calories: 1244kcal | Carbohydrates: 258g | Protein: 38g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 1361mg | Potassium: 2264mg | Fiber: 18g | Sugar: 5g | Vitamin A: 128IU | Vitamin C: 89mg | Calcium: 868mg | Iron: 46mg
    Servings: 2 dumpling rolls
    Calories pro serving: 1244
    Course: Side Dish
    Cuisine: Czech
    Keyword: Czech dumpling recipes
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    Do you like the recipe?I would be happy for your feedback! Please, rate the recipe and share your opinion or questions in comments bellow. Thank you very much.
    • 5.2Kshares

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      Sauerkraut Potato Mash (Czech Lepenice)

    Comments

    1. kristena says

      August 24, 2021 at 7:26 pm

      5 stars
      excellent! I really like the texture on this.

      Reply
      • Petra Kupská says

        August 27, 2021 at 4:29 pm

        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!

        Reply
      • David says

        December 16, 2022 at 3:34 pm

        5 stars
        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!

        Reply
        • Petra Kupská says

          December 16, 2022 at 5:04 pm

          Happy to hear you liked the recipe!

          Reply
        • Evelyn says

          April 14, 2024 at 10:51 am

          I found toasting your bread works good!

          Reply
          • Petra Kupská says

            April 30, 2024 at 1:31 am

            True, the toasted bread firms up and keeps its shape better in the dumpling!

            Reply
      • Lindsay says

        December 28, 2022 at 10:48 am

        how long do I boil whole potatoes the day before

        Reply
        • Petra Kupská says

          December 29, 2022 at 7:58 am

          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.

          Reply
    2. Maryann says

      August 30, 2021 at 10:38 am

      5 stars
      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

      Reply
      • Petra Kupská says

        August 30, 2021 at 4:47 pm

        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.

        Reply
    3. Kathy says

      September 07, 2021 at 2:16 pm

      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.

      Reply
      • Petra Kupská says

        September 09, 2021 at 8:35 am

        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

        Reply
    4. Milan says

      September 17, 2021 at 4:56 am

      5 stars
      Would it make a difference, if i peel the potatoes before i cook them, instead of peeling them after they are cooked?

      Reply
      • Petra Kupská says

        September 17, 2021 at 5:45 am

        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!

        Reply
    5. Jeromy says

      December 10, 2021 at 10:21 pm

      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.

      Reply
      • Petra Kupská says

        December 11, 2021 at 5:27 am

        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

        Reply
    6. Max says

      December 21, 2021 at 9:14 am

      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?)

      Reply
      • Petra Kupská says

        December 22, 2021 at 4:13 pm

        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!

        Reply
        • Max says

          December 22, 2021 at 4:43 pm

          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).

          Reply
        • Renate says

          February 09, 2022 at 5:22 am

          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.

          Reply
          • Petra Kupská says

            February 09, 2022 at 12:32 pm

            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.

            Reply
            • Alena says

              August 12, 2023 at 10:38 am

              4 stars
              Dobrý den,
              všechny knedlíky, tj. houskové, bramborové i ovocné vařím v páře. Proti vaření ve vodě nejsou knedlíky oslizlé a nemusím propichovat kvůli páře. Protože nevařím ve slané vodě, přidávám do bramborových knedlíků / ze 600g brambor/ 2 lžičky soli - rovné a jsou akorát.

    7. Max says

      December 21, 2021 at 9:16 am

      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?

      Reply
      • Petra Kupská says

        December 22, 2021 at 4:15 pm

        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.

        Reply
        • Max says

          December 22, 2021 at 4:44 pm

          Nice, thanks a lot for the reply.

          Reply
    8. jim hala says

      December 26, 2021 at 3:29 am

      Hi Petra,

      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?

      Reply
      • Petra Kupská says

        December 26, 2021 at 4:43 pm

        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

        Reply
    9. Donn says

      March 19, 2022 at 5:48 pm

      5 stars
      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.

      Reply
      • Petra Kupská says

        March 23, 2022 at 4:36 am

        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!

        Reply
    10. Erin says

      August 04, 2022 at 5:04 pm

      5 stars
      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! 🙂

      Reply
      • Petra Kupská says

        August 05, 2022 at 12:57 am

        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 🙂

        Reply
    11. Laurel Truppi says

      October 04, 2022 at 4:58 pm

      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?

      Reply
      • Petra Kupská says

        October 10, 2022 at 3:05 pm

        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.

        Reply
        • Janet says

          January 10, 2023 at 6:24 pm

          5 stars
          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.

          Reply
          • Petra Kupská says

            January 17, 2023 at 4:32 am

            Thank you, Janet; I appreciate your kind words. I'm happy to hear that the potato dumplings were a success!

            Reply
    12. Akos Tamasy says

      October 14, 2022 at 12:18 pm

      Can you freeze it ?

      Reply
      • Petra Kupská says

        October 18, 2022 at 3:15 pm

        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.

        Reply
        • Akos says

          October 27, 2022 at 12:07 pm

          How long can it keep in the freezer ?

          Reply
          • Petra Kupská says

            October 30, 2022 at 3:34 pm

            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.

            Reply
    13. Kristyna says

      November 18, 2022 at 11:45 am

      5 stars
      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!

      Reply
      • Kristyna says

        November 18, 2022 at 11:47 am

        5 stars
        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!

        Reply
      • Petra Kupská says

        November 18, 2022 at 3:37 pm

        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 🙂

        Reply
    14. George Shiffler says

      March 04, 2023 at 10:40 am

      5 stars
      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!

      Reply
      • Anicka Cooklikeczechs.com says

        July 15, 2023 at 9:25 am

        Hello George, I am so happy you liked the recipe! I appreciate your feedback.

        Reply
    15. Sandy says

      March 19, 2023 at 11:17 am

      5 stars
      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!

      Reply
      • Anicka Cooklikeczechs.com says

        July 15, 2023 at 4:42 pm

        I am glad you liked the recipe and that it reminded you of your mother and grandmothers. Thank you for the comment!

        Reply
    16. Helena says

      October 27, 2023 at 11:17 pm

      5 stars
      I am boiling the potatoes now and I will make the dumplings tomorrow/ Thank you for the recipe,

      Reply
      • Anicka Cooklikeczechs.com says

        October 29, 2023 at 10:53 am

        Hello Helena, thank you for your comment. Fingers crossed the knedliky will turn out well!

        Reply
    17. K says

      November 07, 2023 at 1:35 pm

      Hi I do not have farina how will this turn out if I omit the Farina?

      Reply
      • Petra Kupská says

        November 08, 2023 at 4:12 pm

        Hi, you should not omit it. In the Czech Republic, we use coarse "hrubá mouka" flour for making dumpling, which is roughly equivalent to semolina or cream of wheat if you live in the US. If you don't have access to either of these coarse flours, just substitute all-purpose/plain flour. The dumpling will probably be a bit denser, but it will taste good.

        Reply
    18. Al says

      January 22, 2024 at 3:27 pm

      I want to try your recipe and I have Wondra flour, which sounds like your coarse flour. I just need a clarification about how much to use: The posted amount of flour or do I also add the weight of the farina also? My family always made the potato dumplings with grated raw potatoes so I would like to try your recipe. Thanks for your great website.

      Reply
    19. Cathy says

      November 10, 2024 at 1:02 am

      5 stars
      I’ve not tried these yet but do you think steaming them on top of a meat and vegetable stew or casserole would be good or would that take away their authenticity?

      Reply
      • Petra | Cook Like Czechs says

        November 10, 2024 at 12:24 pm

        Hi, Cathy, thank you for your question,
        It is possible in theory, but I have never tried, so I can't say.
        Enjoy your dumplings,
        Petra

        Reply
    20. Luke says

      November 28, 2024 at 4:21 pm

      3 stars
      I used Wondra flour to make this recipe . The potato dumplings turned out dense. I might have over work the dough . My guests complained that the dumplings need it more salt .

      Reply

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    Hi there, I am Petra, born and raised in the Czech Republic, a self-taught home cook with over 20 years of experience. I am on a mission to keep Czech culinary heritage alive by sharing cherished recipes & stories with nostalgic hearts worldwide.

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