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.
Servings 4 people
Ingredients
- 1 and ¾ lb (790 g) raw potatoes
- 2 cups (260 g) all-purpose flour
- 1 egg
- 1 and ½ tsp salt
- 1 Tbsp pork lard or unsalted butter
Instructions
- Peel the potatoes and grate them finely.
- Put the grated potatoes in a sifter and press them to squeeze out the excess liquid.
- Transfer squeezed potatoes to a bowl, add an egg, salt, and flour. Mix the ingredients until a thicker dough is created.
- Using two spoons dipped in cold water, shape small dumplings.
- Cook them in simmering salted water for about 10-15 minutes (depends on their size). The dumplings will stick to the bottom after you put them in a pot. Use a fork to peel them off so they can float to the surface.
- Take out the cooked dumplings using a sieve or a slotted spoon. Place them in a bowl and brush with lard. Keep them in a warm place until you serve them.
Notes
- Makes about 24-30 potato dumplings (depending on their size).
- Serve the "chlupaté knedlíky" dumplings warm as a side dish instead of the classic potato dumplings.
- To be sure that the cooking itself will be to your satisfaction, cook one piece of chlupatý knedlík dumpling first as a test. If it falls apart, work additional flour into the dough. If the dumpling is too hard for your taste, add a little butter to the dough.
- Either all-purpose potatoes or those with more starch are suitable for making dumplings. Waxy potatoes are less appropriate.