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Czech potato dumplings Recipe
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Czech Potato Dumplings – Bramborové knedlíky

Potato dumplings are an absolute staple of Czech cuisine. If you are a fan of Czech gastronomy, then I have a simple, detailed recipe for making homemade potato dumplings from scratch.
Course Side Dish
Cuisine Czech
Keyword Czech dumpling recipes
Prep Time 20 minutes
Cook Time 23 minutes
Total Time 43 minutes
Servings 2 dumpling rolls
Calories 1232kcal

Ingredients

  • 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

Instructions

  • 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.

Notes

  • 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.

Nutrition

Calories: 1232kcal | Carbohydrates: 256g | Protein: 38g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 1359mg | Potassium: 2259mg | Fiber: 18g | Sugar: 5g | Vitamin A: 128IU | Vitamin C: 89mg | Calcium: 856mg | Iron: 46mg