Potato Dumplings Czech Chlupaté knedlíky

This is a recipe for a Czech type of dumplings made from raw potatoes. An authentic Czech side served with meaty dishes.

Course Side Dish

Cuisine Czech

Keyword Czech side dishes, Potato recipes

Prep Time 20

Cook Time 15

Total Time 35

Servings people

Calories 430kcal

Peel 1 ¾ pounds raw potatoes and finely grate them. Place the grated potatoes in a sieve and press them to remove the excess liquid.
Transfer the squeezed potatoes to a bowl. Add 1 egg, 1 ½ teaspoon salt, and 2 cups all-purpose flour, then mix until a thick dough forms.
Using two spoons dipped in cold water, shape the mixture into small dumplings.
Cook the dumplings in simmering salted water for about 10-15 minutes, depending on their size. They will initially stick to the bottom of the pot, so use a fork to gently lift them so they can float to the surface.
Remove the cooked dumplings using a sieve or a slotted spoon. Place them in a bowl and brush with 1 Tablespoon pork lard. Keep them warm until ready to serve.

Makes about 24-30 potato dumplings (depending on their size).
Serve the "chlupaté knedlíky" dumplings warm as a side dish, in place of classic potato dumplings.
To ensure the cooking meets your satisfaction, first cook one "chlupatý knedlík" dumpling as a test. If it falls apart, work in additional flour. If the dumpling is too hard for your taste, add a little butter to the dough.
Both all-purpose potatoes and those with more starch are suitable for making dumplings. Waxy potatoes are less appropriate.