What is the true gem of Czech cuisine? If you guessed bread dumplings—Houskové knedlíky—you are absolutely right! As a proud Czech, I am excited to share my authentic recipe for these traditional Bohemian yeast dumplings.
➜ What Are Czech Bread Dumplings
Knedlíky (plural) or knedle are among the most common side dishes in Czech cuisine. The most famous variety is houskové knedlíky—soft and airy bread dumplings that perfectly complement many traditional Czech meals.
Czech bread dumplings are made from flour, liquid, egg, yeast, salt, and bread cubes. The dough is shaped into a cylinder, then boiled or steamed. Once cooked, the dumplings are sliced and served warm, often alongside classic Czech sauces like Svíčková or Rajská.
NOTE: There is another version of bread dumplings known in the Czech Republic, made by using baking powder instead of yeast. However, this version requires slightly different ingredients.
Let’s be clear: Today I’m talking about dumplings WITHOUT baking powder. This recipe is for yeast bread dumplings.
MY TIP: The Czech Republic is a true dumpling superpower! So why stop at just the most famous ones? You might have heard of those so-called Hairy dumplings (Chlupaté knedlíky) made from grated raw potatoes, or the very classic Czech potato dumplings (Bramborové knedlíky) made with boiled potatoes. And for all of you who love a bit of fun in the kitchen: Czech dumplings steamed right in a cup!
But hey, do you prefer sweets? I have Czech fruit dumplings (Ovocné knedlíky) for you, and they are definitely worth trying!
➜ Pronunciation
I recorded a short clip on how to pronounce this recipe. It starts with "Knedlíky" and ends with "Houskové knedlíky" (bread dumplings).
➜ Ingredients
✅ You will find the exact ingredient amounts in the recipe card below, which you can also print out.
You’ll need only a few ingredients to make homemade bread dumplings from scratch. Let’s have a look at them:
- Flour–in the Czech Republic, these dumplings are usually made with Hrubá mouka, a coarsely ground flour that is hard to find abroad. I used Hladká mouka (all-purpose/plain flour) instead, and they turned out soft and fluffy—so no worries, just go with this finely ground flour!
- Milk–you can substitute it with warm water if you want. However, milk adds a bit of flavor and makes the dumplings feel more festive.
- Egg–enhances the taste and color while helping the dumplings hold together when soaked in sauce.
- Salt
- Active dry yeast–Czechs use fresh yeast, and so did I in this recipe. The dumplings will rise even if you use instant yeast, though. The dough doesn’t contain any fat, and that’s why it needs only a little yeast to rise.
- Sugar–to feed yeast.
- Bread cubes–made from stale white rolls.
➜ Instructions with Photos
Step 1: Dice stale white bread
Start with cutting bread. Cut the stale white bread into ⅓-inch cubes. The bread should be 2-3 days old, not fresh. I like to toast the cubed bread in the oven at 350°F (170°C) for 10 minutes—it helps the bread hold its shape better when the dumplings are cooked.
Step 2: Make dumpling dough
Start with activating the yeast. Stir the sugar and yeast into ½ cup of lukewarm milk (photo 1). Let it sit in a warm place for about 10–15 minutes until a bubbly foam forms on the surface (photo 2).
Pour the flour into a mixing bowl and add the salt. In the remaining lukewarm milk, whisk the eggs by hand, then add the mixture to the flour. Finally, pour in the activated yeast along with its liquid.
Step 3: Knead the dough
Knead the dumpling dough until smooth, either by hand or using a kitchen mixer with a dough hook attachment. Once smooth, gently fold in the cubed bread until evenly incorporated.
NOTE: If the dough is too sticky, gradually dust it with 1 to 2 tablespoons of flour, kneading it in until the texture becomes smooth and manageable.
Shape the dough into a ball and place it in a clean bowl. Cover with a kitchen towel (photo 1) and let it rise in a warm place for 45 minutes, or until it doubles in size (photo 2).
⤍ Learn how to make dough rise in the oven.
Step 4: Make dumpling loaves
Meanwhile, prepare a pot of gently boiling salted water for cooking the dumplings, or set up a steamer if you prefer to steam them.
Once the dough has risen, divide it into two equal portions. Shape each piece into a cylinder, making sure it is slightly smaller than your cooking pot or steamer to allow room for rising. Keep in mind that the dumplings will expand as they cook.
Step 5: Cook dumplings
There are two tried methods to cook dumplings: boiling and steaming. Choose one of these.
Boiled dumplings: Boil the dumplings in simmering salted water for 18 minutes, flipping the roll halfway through (after 9 minutes). Cover the pot with a lid while boiling.
Steamed dumplings: Steam the dumplings for 25 minutes in a pot with a suitable steamer insert or in a steamer covered with a lid. Do not flip the dumpling while steaming.
TIP: Here is my article with three proven methods on how to prevent dumplings from sticking when you cook them in a steamer.
Step 6: Finish cooked dumplings
Carefully remove the cooked dumplings from the pot or steamer. A large dumpling spatula can be helpful for this step.
If you boiled the dumplings, immediately prick them a few times with a fork. This is essential to release trapped steam; otherwise, the dumplings may become dense instead of light and fluffy.
Do not prick steamed dumplings since they don’t absorb as much water as their boiled siblings.
If you don’t serve the dumplings right after cooking, brush their surface with a little melted lard or butter. This way, the dumpling rolls remain soft, and the surface won’t dry out.
Step 7: Slice the dumplings
The old-fashioned technique of how Czechs slice knedlíky is using a cotton thread. You can cut a still warm dumpling roll with a very sharp knife. Or use a dumpling cutter and slice the whole roll in one go.
➜ How to Cook Dumplings
An important note on the dumpling cooking dilemma:
✅ There are two tried and tested ways; either to boil knedlíky in simmering water or to steam them.
Steamed dumplings will always offer the most visually appealing result. They will be soft and pretty smooth inside, with a regular shape, and not mushy on the surface. You need to steam dumplings for 25 minutes without flipping them.
If you choose to boil the dumplings, keep in mind that the boiling water can slightly erode their surface, making them less than perfectly symmetrical and a bit denser inside. Simmer the knedlíky gently in water for 18 minutes, flipping them halfway through the cooking time to ensure even cooking.
Get a clear visual: On the left is the steamed dumpling, and on the right is the boiled version. Both are made from the same recipe—the only difference is how they were cooked!
My tip: Want to try steaming dumplings instead of boiling? No fancy steamer needed! A simple steam rack insert works great, or you can stretch a clean cloth over a pot with a little water and cover it—easy and budget-friendly! Just a heads-up: once you try steaming, you might never go back to boiling!
What do sliced Knedlíky look like? On the left, you will see slices of steamed dumplings, and on the right, slices of the boiled version. Good news: Both taste amazing!
➜ What Flour to Use
Czechs typically use coarse flour (Hrubá mouka) as the base for dumpling dough, but I know it can be hard to find abroad.
After researching a few forums and discussing this topic with my fans, here are some useful substitutes—especially if you are in the United States:
- Use Wondra flour or mix it with all-purpose flour.
- Replace part of the all-purpose flour with farina (krupička).
- Some say adding a cup of bread flour improves the texture.
Your goal should always be to steam the dumplings whenever possible. Steaming allows you to use different types of flour without compromising quality.
Look at my article on the three most common types of Czech wheat flour.
TIP: These old country Czech dumplings are also ideal for goulash!
➜ Bread for Dumplings
The bread dumplings are called the “bread” ones for a reason. It is because they contain diced white bread. The best bread for dumplings is white bread with a golden crust. Czechs typically use rohlík or housky.
The white bread must be 2-3 days old and stale, or it falls apart in the dough and will not be recognizable in the finished product.
Soft and delicate pastry-like toast bread will make the finished dumpling soak up the sauce and basically disintegrate before you are done eating.
A useful trick: If you only have fresh bread, place it in the oven and toast it for a short time.
Knedlíky should contain approximately 10–30% bread cubes. Using less bread will make it barely noticeable in the dough, while adding too much can make the dough difficult to cook properly.
If you like dumplings with a lot of pastry, try making these Carlsbad dumplings (Karlovarské knedlíky).
Any dumpling leftovers in your fridge? Try this easy Czech recipe: Knedlíky s vajíčkem
➜ FAQs
Yes, it is a common method for storing dumplings. I recommend spreading the dumplings out in the freezer so they do not touch. After 30 minutes, transfer them to an airtight container. This way, the dumplings will freeze individually, allowing you to take exactly the amount you need.
Remove the dumplings from the freezer and place them in a plastic bag to thaw at room temperature. To speed up the process, you can put the bagged dumplings in the microwave. Thawing them in a plastic bag prevents the surface from drying out, ensuring they remain as soft and fresh as when first made.
Bread dumplings go well with iconic Czech sauces, such as svíčková or rajská. They are also perfect as an accompaniment for Czech goulash (guláš), roasted duck with cabbage, or stew. Knedlíky leftovers taste great diced and fried with eggs in butter.
TIP: Bread dumplings belong to 12 other dishes among traditional Czech food.
Tried this recipe?
Leave a review down in the comments! ⭐⭐⭐⭐⭐
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Houskové knedlíky – Czech Bread Dumplings
Tap or hover to scale
Ingredients
- 3 ⅔ cups all-purpose flour
- 1 ¼ cup lukewarm milk
- 1 ½ cup bread cubes made from stale white bread, cut into ⅓-inch pieces
- 1 egg
- 1 ½ teaspoons active dry yeast or 20 g fresh yeast
- ½ teaspoon salt
- ½ teaspoon granulated sugar
Instructions
- Make ahead: Cut the stale white bread into ⅓-inch cubes. If the bread is too soft, bake the cubes in an oven preheated to 350 °F for 10 minutes to toast the
- Activate yeast: Stir ½ teaspoon granulated sugar and 1 ½ teaspoons active dry yeast into ½ cup of lukewarm milk. Let it sit in a warm place for about 10–15 minutes until a bubbly foam forms on the surface.
- Pour 3 ⅔ cups all-purpose flour into a mixing bowl and add ½ teaspoon salt. In the remaining lukewarm milk, whisk 1 egg by hand, then add the mixture to the flour. Finally, pour in the activated yeast along with its liquid.
- Knead the dumpling dough until smooth, either by hand or using a kitchen mixer with a dough hook attachment. Once smooth, gently fold in 1 ½ cup bread cubes until evenly incorporated. NOTE: If the dough is too sticky, gradually dust it with 1 to 2 tablespoons of flour, kneading it in until the texture becomes smooth and manageable.
- Shape the dough into a ball and place it in a clean bowl. Cover with a kitchen towel and let it rise in a warm place for 45 minutes, or until it doubles in size.
- Meanwhile, prepare a pot of gently boiling salted water for cooking the dumplings, or set up a steamer if you prefer to steam them.
- Once the dough has risen, divide it into two equal portions. Shape each piece into a cylinder, making sure it is slightly smaller than your cooking pot or steamer to allow room for rising. Keep in mind that the dumplings will expand as they cook.
Boiled dumplings:
- Boil the dumplings in simmering salted water for 18 minutes, flipping the roll halfway through (after 9 minutes). Cover the pot with a lid while boiling.
Steamed dumplings:
- Steam the dumplings for 25 minutes in a pot with a suitable steamer insert or in a steamer covered with a lid. Do not flip the dumpling while steaming.
Finishing:
- Take out the cooked dumplings carefully. A large dumpling spatula might be useful.
- If you boiled the dumplings, prick them immediately a few times with a fork. Pricking the rolls when taken out of the water is necessary. Otherwise, the steam would remain inside, and the dumplings wouldn’t be as fluffy as they should be.
- You do not prick steamed dumplings, since they don’t absorb as much water as their boiled siblings.
- Slice dumplings into ½-inch thick pieces and serve warm as a side dish.
Notes
- The basic recipe makes 2 dumpling rolls. Each roll makes about 8-10 dumpling slices. It will be enough for 3-5 yields.
- If you don’t serve the dumplings right after cooking, brush their surface with a little melted lard or butter. This way, the dumpling rolls remain soft, and the surface won’t dry out.
- How to slice the dumplings right: The old-fashioned method Czechs slice knedlíky is by using a cotton thread. You can cut a still warm dumpling roll with a very sharp knife. You can also use a dumpling cutter—the whole roll will be sliced in one step.
- Steamed dumplings will always offer the most visually appealing result. The surface will be pretty smooth and regular.
- TIP: Every flour is different. If the dough is too thin, add a little flour. And vice versa: if the dough is too dense, add a little water by teaspoonfuls.
Nutritional estimate pro serving
The recipe for these dumplings is inspired by a famous Czech cookbook „The Great Cookbook of Bohemia and Moravia“ by Roman Vaněk.
Try out another popular Czech side dish: Šťouchané brambory
Pauline says
Thank you for your descriptive recipe! Looking forward to trying the knedla next week.
Petra Kupská says
Hi Pauline, thanks for your comment, I hope knedlíky will turn out well. I highly recommend steaming instead of boiling them. Rest assured, the result will be great! 🙂
Larry Mikulcik says
We regularly enjoy steamed dumplings made with yeast or fruit dumplings made with baking powder. These recipes are excellent and I always look forward to receiving new recipes with each new email from Petra. Here in Canada the equivalent to coase flour is Robin Hood brand Blending Flour. It rises beautifully and the dumplings are a lovely texture. I am so happy to continue our family food traditions that have been passed down by my grandmothers (I'm of Moravian ancestry on all sides), and I am thrilled to add new culinary experiences by following Petra's wonderful recipes! Thank you Petra!!
Dad in the kitchen says
Hi,
Could I use semolina instead of coarse flour. Or maybe a mixture of semolina and plain flour?
Petra Kupská says
Hello Dad in the kitchen :), I don’t have much practical experience with semolina for cooking bread dumplings because coarse flour is widely available here in the Czech. But I’ve researched a bit and found out that a mix of semolina and plain flour should work fine. Some US people use plain flour only (all-purpose flour) and get good results. I highly suggest steaming the dumplings instead of boiling because steaming is a gentler method even for dumplings made with plain flour. I hope this helps, Petra
Dad in the kitchen says
Hi Petra,
Thank you for your reply. My instinct was to use a mixture of semolina and plain flour as well. I also want to try use sourdough instead of fresh yeast. Do you have any suggestions in this area? I'll let you know how it went ????
Petra Kupská says
Ahoj, I think your instinct is right 🙂 Plain flour with an addition of semolina should be okay. However, I haven’t seen any recipe for Czech dumplings using sourdough. Curious how it turns out and will be happy to hear about the result from you. Fingers crossed!
pz says
Petra, in Canada, I use 50/50 all-purpose flour and fine semolina (Bob's Red Mill) and knedlíky are fantastic. I do steam them.
Thank you for your great recipes in English that are passed to our children. Best wishes to you and your family.
Petra Kupská says
Thank you very much for your helpful comment; finding the right flour when making Czech dumplings can be challenging. Czechs use coarse flour, but it is not easy to find abroad, so I am grateful for any practical comments on substituting Czech ingredients within foreign countries. Just today, I was thinking of putting together an article on Czech ingredients and possible substitutes, and your note reassured me that such information would be beneficial to many readers.
Best regards from the Czech Republic, Petra
JFryml says
Hello! I just made dumplings from my husband's Grandma's recipe (very similar to this one), but the recipe is not exact enough. I boiled my dumpling rolls (totally submerged...is this correct??) but I am now wondering about steaming them.....how do you get them to fit in a steamer basket? Aren't the steamer baskets not very long?
I'm looking forward to trying this recipe next since it includes exact measurements!
Petra Kupská says
Hi, and thank you for your question!
Grandmas indeed gain experience thanks to many years of cooking. They don't need precise measurements because they already have the quantity of each ingredient in their eye. I mean measuring by eye and cooking, not by the clock but by how something looks (or smells or feels).
There are two ways to cook dumplings. The first option is to boil them gently in the water; the second option is to steam them. I describe the exact procedures in the recipe. Personally, I prefer to steam the dumplings because they have a better texture and are smoother on the surface. However, the method of preparation does not affect the taste too much.
Specifically to your question: Steamed dumplings are shorter and plumper, not shaped like a long cylinder. Simply shape the dumplings to fit the steam basket you have available.
If you have any further questions, please drop me a line!
Abbey says
Just wanted to say thank you for this recipe! I made one roll using AP flour and the steaming method and it turned out a dream! More than enough for two people as well!
So simple but so worth it to go with my goulash! Will definitely be using this recipe again!
Petra Kupská says
Ahoj Abbey, thank you very much for your positive comment! I agree; if this bread dumpling is made with all-purpose flour, then it is ideal for steaming the dumpling instead of boiling it in water. Steaming is a much gentler method with a more certain result. And true, one dumpling-roll for two is more than enough! Greetings from the Czech Republic, Petra
Fay Murphy says
I steamed mine and they came out just like the picture. I used semola flour here in Australia which is a yellowish slughtly coarse durum wheat flour used in pasta and pizza making.
Thanks for the clear instructions.
Fay
Petra Kupská says
Thank you for your kind comment! I'm glad the dumpling turned out well, and thank you also for letting us know the type of flour you used. There's always a bit of a problem with the flour. Fortunately, it is well eliminated by steaming the dumpling instead of boiling it in water. Have a wonderful spring in Australia! ????
Ann says
My son and Imade knedliky for his fifth grade class many years ago for International day since my son's father is Czech. We even used string to cut it. I don't think it was a huge success with his class even though I sent gravy along. It was a fun venture with my son and my whole family liked these wonderful bread dumplings.
Petra Kupská says
Oh, Ann, thank you for your lovely comment! I have to smile because I remembered my father, who always cut loaves of dumplings with a thread 🙂 So authentic. Most importantly, the fact that you and your son had fun cooking dumplings together is what counts!
Dagmar (Odvarka) Sachs says
THANK YOU for providing me with the “missing details” from my Czech grandmother’s recipe for these. I had the approximate measurements for the ingredients, but not the exact preparation and timing for mixing and rising. No more guess-work!
I used a 50/50 mix of King Arthur all-purpose flour and King Arthur bread flour. They were exactly as I remember them! My mom made these dumplings often while we grew up, serving them with sauerbraten, venison, pork tenderloin and other roasts with gravy/sauce.
Even better, we would scramble the leftover slices (cut into small cubes) with eggs, chopped bacon and onions for breakfast the next day…guess what I made the morning after I made these! My husband had never had a dumpling like this (and forget finding them in Prague now - all of the restaurants use a mix that is nothing like these) and now asks for them at least once a week.
Thank you again for this recipe-they are absolutely authentic!
Petra Kupská says
Aww, thank you, Dagmar, for your nice feedback! I'm so glad to hear that the dumplings were a success and that your husband liked them too. Czech recipes are delicious if you put a little love into their preparation!
Karen says
In the US Wondra flour works really well. I also boil them.
Danuska van der Hulst says
Hi Dad yes you can mix semolina with plain flour,I do this because in New Zealand is soft flour only.
Vesely, L says
Hi!
Quick question, I am making Svickova for Christmas and traveling with the meal about 2 hours to my mother in law. I know how to keep the beef and sauce warm, how do you suggest I prepare and store the knedliky to travel?
Petra Kupská says
Hello,
You can cook the dumplings in advance as a loaf, but slice them not until you are at your mother-in-law's. Sliced dumplings are best heated in a steamer or put in a plastic bag or microwaveable container. In that case, sprinkle a few drops of water over them, so they don't dry out when heated.
Fingers crossed!
Alice Zemlickova says
Dekuju pekne for this! We tried poluhruba and hruba flour and this is certainly the best result yet - very fluffy and yummy. We enjoyed it with your spinach sauce.
Anicka Cooklikeczechs.com says
Hello Alice, thank you for your feedback. I am very happy to hear that! 🙂
Christi says
This recipe does not work. I believe it is missing butter. I had to add 1 stick of butter. Hopefully the rest of the recipe is correct
Petra Kupská says
Hello Christi, thank you for your comment, but this is a tried and tested recipe for real Czech bread dumplings. If you can go through Czech recipes, you will never see any butter in this dumpling dough. Because the dough does not contain butter, the dumplings are light and fluffy, which is why we love them in the Czech Republic. Maybe you're confusing bread dumplings with another type of dumpling?
Nikki says
Hi,
Although I’m not Czech I grew up in Prague so always ate but never made houskove knedliky myself. This recipe is amazing and works perfectly!
Quick question though: after defrosting an entire loaf, what’s the best way to warm them up? Steaming?
Thanks,
Nikki
Petra Kupská says
Hi Nikki, thank you for your kind comment!
From my experience, I recommend cutting the dumplings first and then freezing them. I always do this by putting the sliced dumplings in a plastic bag in the freezer for about 30 minutes, then take the bag out and shake the dumplings. They separate from each other, and then I put them back in the freezer. That way, I can only take out as many dumplings as I need each time.
If you froze the whole loaf, I would let it thaw first. Then slice it up, put it in a plastic bag and let it in the microwave to reheat (quickest way). The bag will prevent the surface of the dumplings from drying out.
Or, as you suggest, reheat the dumpling slices on a steamer. I have no experience with heating the whole loaf, only the dumpling slices.
Good luck! Petra
Nikki says
Amazing! Diky moc! 🙂
Petra Kupská says
You are very welcome 🙂 Není zač!
Patrick says
Do you Bake the Bread or not.
Petra Kupská says
Ahoj Patrick, I use stale white bread like Czech housky or rohlíky (kind of baguette), I took a quick photo of a Czech salty houska roll. This is a typical example of the pastry used in bread dumplings. However, if the pastry is fresh (and thus too soft), it is recommended to cut it into cubes and then put it in the preheated oven and bake it for a while (5-10 minutes). This way the pastry will firm up and hold its shape better in the dumplings.
If you use white bread that is too soft (for example, toasted bread), it could dissolve when the dumplings are cooked. The bread would not be noticeable at all in the finished dumpling and the texture of the dumpling would not be as it should be.
Hope this helps, Petra
Dimink says
Thanks for the recipe.. I used All purpose flour, since I cant find any coarse flour here, and it turns out great. So soft.. Greetings from Indonesia ????????♀️
Petra Kupská says
Ahoj Dimink, thanks for your kind comment and for letting me know that classic, all-purpose flour works for this recipe too! I know that buying coarse flour tends to be a hassle, but I've read on discussion forums that regular flour can be used without any problems. Anyway, it's preferable then to cook the dumplings in the steam, not in boiling water. Many greetings to Indonesia! Petra
Christina says
Hi Petra, thank you for the recipe. I intend to try it this weekend.
I am a South African, half Czech. My father came here in 1968. I grew up eating Czech food my mother learnt to make from my Czech aunt. I know that they experimented a lot, years ago, and also found that using a mixture of all purpose and Semolina flour gave the best results. Steaming the dumpling and not boiling.....
My mother's recipe uses baking powder though. I look forward to trying this one with yeast.
Thank you for the blog.
Petra Kupská says
Ahoj Christina, thank you so much for your feedback and especially for the flour that you find works best for making dumplings in South Africa! 🙂 And you're right, an easier and quicker way to make a bread dumpling is to add baking powder to the dough. It cuts out the time it takes for the dough to rise. Thanks for the tip; I'll try to add the recipe to the site soon. Best wishes, Petra
Andrea says
Petra,
My son’s favorite food is svičkova na smetane and he’s asked for it the last couple years for his birthday meal. This year I made it (not my husband), using your recipe for the svičkova and bread dumplings. As soon as my son saw it he said, “Awww, it’s just like being back in Prague.” Huge hit!! We’ve had it three times in the last two months and I’m so happy to have a go-to recipe that is perfect every time. Thank you!!
Petra Kupská says
Ahoj Andrea, thank you much for your kind comment and feedback! I am happy that the svíčková sauce tasted good; the recipe is indeed a basis, but the result depends on the skillful cook 🙂 Has your son been to Prague? That's nice, and I hope he liked it there! Many greetings from Bohemia, Petra
Robert W Hofrichter says
Thank you very much for posting these recipes; they remind me of my parents' cooking (parents are from Zelezny Brod). Trying the goulash and knedliky now.
Petra Kupská says
Oh, thank you, Robert! Železný Brod is a small town not far from us, maybe only 30 minutes by car! That's a great coincidence 🙂
Robert W Hofrichter says
Thank you very much for posting these recipes; they remind me of my parents' cooking (parents are from Zelezny Brod). Trying the goulash and knedliky now.
The knedliky came out perfect--I substituted about 1/3 of a cup of farina for flour and that did the trick--just like I remembered!
Petra Kupská says
Thanks a lot for your lovely feedback; I am happy that you had success with the dumplings! That nifty Farina trick is excellent. I've heard of this coarse flour before, but here in the Czech Republic, we have different types of flour, so I can't try it. Anyway, I'll add your tip to the recipe for other US readers! Greetings from the Czech Republic, Petra
Elaine Janik Donoghue says
I appreciate the clear instructions. I use your recipe in conjunction with my mother's. She always insists we wrap the dumplings in dish towels after they come out, something to do with the steam. I didn't do it this time and no problem. However, two of my six dumplings " se srazili" (not sure of the English translation, maybe collapsed or fell) when I took them out of the water. Any idea why?
Petra Kupská says
Ahoj Elaine, thank you for getting in touch! I'm sorry some of your dumplings collapsed (the Czech word "srazily se" fits exactly).
Here are possible reasons that come to mind:
1. If you cook the dumplings in water, then you must pierce them immediately after taking them out with something pointed (fork, skewer) so that the steam captured inside can escape.
2. It is always better and safer to steam dumplings instead of boiling them in water. Steamed dumplings do not need to be pierced after cooking.
3. Sometimes the dumpling is wrapped in a towel BEFORE cooking so that it holds its shape better. I don't think you have to put the dumplings in the towel AFTER they are cooked.
4. Do you use yeast dough for dumplings? Don't let the dough rise for long, 30 minutes is enough, no more is needed.
Hope this helps at least a bit 🙂 My favorite tip is No.2 - Steaming the dumplings is the best! Fingers crossed that the next batch of dumplings will be fluffy (I'm sure everything will work out as it should).
With warm greetings from Bohemia, Petra
Elaine Janik Donoghue says
Hi Petra, Thank you for responding. I did pierce them after cooking and used yeast and didn't let them rise too long. I think you are right about steaming. Keeping the water boiling just right is also difficult. I will definitely steam them next time. I couldn't figure out what to put them on to steam them because all my steamers are small, but I have found suggestions about making steamers out of aluminum pans. Thank you again, greetings from Amherst, Massachusetts.
Petra Kupská says
Hi Elaine, thank you once more for your feedback. As for steaming, I've seen some interesting tips for steaming dumplings in a dishtowel. Here's a quick tutorial: pour about 2 inches (5 cm) of water into a wide pot, stretch a dish towel over the top and secure it around the perimeter of the pot with string. Place on the stove and bring the water to a boil. Place the dumplings on the towel, cover with a second pot or a lid and cook for about 20 minutes. Maybe this helps. Friendly greetings to Amherst, Petra
Beranek - Australia says
I don't bother with letting the dough rise, use wet hands to shape the dumpling, check whether cooked with a skewer, cut with a thread straight away [don't have to pierce]. Slice when cold so can steam slices later [or make bauerner fruhstuck]. This time making caprova omacka. Can't remember recipe for svickova so I'll look up yours - you seem to know what you're doing - very well written too.:-)
Petra Kupská says
Thank you for your detailed description of how you cook dumplings at home! It is true that the dumplings do not include any fat, and the dough is light and rises properly 🙂
Beranek says
I should have added, people should prove the yeast first 🙂
Petra Kupská says
A very good point! 🙂
Joe Rybka says
looks great, thanks.
I prefer the texture of boiled knedlik
Petra Kupská says
Thank you for your feedback, Joe! It's not a problem at all; each method of cooking dumplings has its fans.
Rob says
I grew up eating my (from Brno) mother's dumplings and I don't remember her ever using dried bread in her recipe, can I follow your recipe but omitting the the stale bread?
Petra Kupská says
Hi Rob, of course, you can skip the stale bread; it's not a big deal. If I don't have it on hand or want to save time, I make these dumplings without bread as well.
Patrick says
My parents would roll the dumpling in a kitchen towel and twist both ends then suspend the dumpling (in the kitchen towel) over a boiling pot of water by closing the heavy lid over it -- a third way, I guess it's like steaming the dumplings as the result looks the same.
Petra Kupská says
Thank you, Patrick, for your helpful insight, I've never heard of steaming dumplings this way!
Michal says
Hi,
Thank you for the recipe. Both my dumplings (cooked and steamed) cracked open, and they were not appealing. I suspect despite 90 minutes, they were underproofed.
Thanks
Michal
Anicka Cooklikeczechs.com says
Hi Michal, thank you for your message and I am sorry that the dumplings did not turn out as expected.
Boiled dumplings are cooked for 9 minutes, then they have to be flipped and cooked for another 9 minutes.
Steamed dumplings are cooked covered with a lid for about 25 minutes without flipping. Was the dough well raised? Better results are always obtained if you make steamed dumplings.
Fingers crossed that your next attempt is successful!
David says
Hi Petra:
I have used your recipe exactly, I use Wondra (this works fantastic). The results are amazing. I have young hockey players that live with me during hockey season, and when I made hovězí guláš my Czech hockey player whispered to me, “please don’t tell my mom, but your knedlíky are better than hers….” I have you to thank!
Anicka Cooklikeczechs.com says
Hello David, I am happy to hear the recipe was such a success! It is amazing how they liked your knedliky and their reaction is lovely 🙂
Eva Ruzicka says
Hello Petra,
I’m now caring for my 95 year old Czech father who needs to use gluten free recipes - we’ve substituted gluten free flour in the potato dumplings with some polenta to get the coarse texture; it’s okay but not as light as when he was able to eat gluten flour dumplings. [The coarse flour here in Australia is called “Continental Flour” btw]. Any advice on any other gluten-free flours so I can substitute them into your lovely recipes?
Vicki says
For years I have been making bread dumplings using my mother-in-law’s recipe. The recipe uses baking powder and the dumplings are boiled. They always turned out “okay” but when I saw this recipe I had to try it to see if I could get a better result. Your recipe is wonderful…I used bread flour and steamed the dumplings using an old steamer “basket.” What a difference—these dumplings are light and delicious. I highly recommend this recipe.
Anicka Cooklikeczechs.com says
Hello Vicki, thank you so much for your feedback and kind words!
Greetings from the Czech Republic.
Laura Miller Hill says
Hello,
My family has made knedlíky for many generations, but have always used dried yeast. I make many fermented/cultured foods, and was wondering if you have ever used a sourdough starter instead of the yeast? We have always used all purpose flour, but I have the ability to buy Polish flours at a nearby store, so I will look for a coarser grained flour for my next batch!
Anicka Cooklikeczechs.com says
Ahoj Laura, thank you for your comment!
I always use yeast to make dumplings, either fresh yeast or active dry yeast. Sourdough starter is not usually used to make dumplings. On the other hand, sourdough starter is the perfect base for Czech rye bread.
Hope this helps!
Hana Brukner says
3and 3/4 cups of flour?? for only one cup of milk? That will make a very stiff dough. Normally you don't use this much flour.
Petra Kupská says
The traditional Czech recipe uses 500 grams of flour and 250 milliliters of liquid, either water or milk, which aligns with imperial measurements added in the recipe. However, it's important to note that different types of flour absorb varying amounts of liquid.
David says
I also ended up with a very stiff loaf and it didn't rise much. this was with hruba mouka. I saw another recipe with similar amount of flour and an extra half cup milk. The extra milk seemed to make it a better consistency.
Tom says
I really love these dumplings but my daughters can't eat anything containing gluten. Can you suggest an alternative recipe please?
Fred says
Petra,
Thank you for putting all these wonderful recipes on-line. My wife's family was Czech. These recipes bring back so many good memories of our time together.
Petra | Cook Like Czechs says
Hi, Fred,
Thank you for your kind words, I'm glad you're able to connect with your wife's heritage via my recipes.
Good luck with the cooking,
Petra
Susie says
1:1 recipe!
Follow the instructions and you'll get there.
My only addition would be more salt. Thanks!
Petra | Cook Like Czechs says
Hi, Susie,
Thank you for reaching out! I am glad that you enjoyed the knedlíky, the salt can be adjusted to taste.
Best wishes,
Petra
Ralph Roza says
Thank you for this recipe! I am new to making dumplings, I followed the recipe but used instant yeast (2 tablespoons) and the dough did rise nicely to about double its original size. I used Wondra flour. I shaped and steamed 3 dumplings on a plate resting on foil balls in a large pan. After 25 minutes of steaming I removed the dumplings from the plate with no problems and immediately cut the individual slices. The slices cut easily with a sharp knife. The appearance and flavor are good. The only concern I had is that they tasted a little dry to me, though I was eating them without the good gravy they will be served with on Thanksgiving. Perhaps the sense of dryness is normal with steamed dumplings, but any thoughts you might offer about the dryness would be appreciated Thank you!
Shari Wells says
You cannot possibly guess how excited I am to have gotten your email and discovered your recipes! My Great Grandparents emigrated from Czechoslovakia to the US over 100 years ago. We have some Czech recipes, but not too many. Yours are a treasure.
We had the "Bohemian Café" here in our city until about 10 years ago. Many family celebrations were held there. Until now, I could never duplicate the delicious food.
I made your houskové knedlíky and svickova gravy for our recent Thanksgiving, and we loved it!! Just like the Bohemian Café!
Thank you so much! You are my new favorite friend!
Petra | Cook Like Czechs says
Wow, thank you so much for your kind words!
I am glad that it brought you such joy and that you could replicate beloved dishes.
You very are welcome!
Alicia says
Outstanding recipe! I have been looking for a great recipe for Czech bread dumplings after my family fell in love with them after having beef shin goulash and bread dumplings at Lokal in Prague. this recipe was easy to follow and the perfect texture. thank you!
Petra Kupská says
It’s fantastic to hear that the recipe worked so well for you! Thank you for your kind words and feedback, and I am thrilled you enjoyed the texture!
Melody says
I have made this recipe before and it was incredible! I sadly do not have bread, can it be left out of the recipe?
Petra Kupská says
Hi Melody, you can definitely skip the bread. Lots of home cooks make dumplings without bread. Good luck!
Jack says
Hello,
I’d like to make two dumpling logs and then freeze one for future use. Should I freeze it before or after being steamed?
Jack
Petra Kupská says
Hello Jack.
Freeze only after cooking. If you want to take smaller portions (instead of the whole dumpling), you can slice the dumplings first. Then, pre-freeze the slices for 30 minutes. Once they are slightly firm, gently tap the dumplings to separate the slices, and then freeze them properly. This way, you can easily remove just two or three slices when needed.
Hope this helps.