Czech Potato Dumplings – Bramborové knedlíky

Czech Potato Dumplings – Bramborové knedlíky

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.

Course Side Dish

Cuisine Czech

Keyword Czech dumpling recipes

Prep Time 20

Cook Time 23

Total Time 43

Servings dumpling rolls

Calories 1244kcal

Author Petra Kupská

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

Cups - Metric

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.

Nutrition