What Are Czech Potato Dumplings ?
Czech potato dumplings are a english smasher made from potatoes cooked in improvement with the hide on. Add flour, an egg, salt, and starch to the cooled & grated potatoes. Knead a dough, form a roll, and cook it in slenderly boiling water .
The finished dumpling is cut into attack slices and served as a side with smoke or ridicule kernel, for example, pork ridicule or duck knock. The serve is frequently served with braise cabbage .
TIP: You can besides use this potato dough to make early shapes ; for case, “ špalíčky ” ( wedges ) or “ šišky ” ( small sausage-shapes ). The boodle is besides a arrant base for dumplings stuffed with smoke kernel.
Ingredients
- Potatoes; whatever good quality all-purpose potatoes you have on hand
- Flour; Czechs most often use coarse flour or semolina/farina. However, you can also make potato dumplings with plain flour, but they will be denser, with a less fluffy texture. I made these dumplings with all-purpose flour. You can see what they look like in the posted photos.
- Eggs; for better color and consistency
- Starch; my TOP ingredient for potato dumplings, ensuring that the dumplings do not fall apart when cooked. Use potato or corn starch.
- Salt; to flavor the potato dough and the water in which the dumpling rolls will be cooked.
✅ You ’ ll find the exact amount of ingredients below in the recipe card, which you can besides print out .
Quick instructions:
- Boil the potatoes with their skin on a day ahead.
- The next day, peel the potatoes and grate them finely.
- Add the eggs, flour, starch, and salt. Make a potato dough.
- Shape into long dumpling rolls with a diameter of 2-3 inches (5-7 cm).
- Immediately cook in simmering water for 20-25 minutes.
- Cut the potato dumplings into round slices and serve straight away.
detail Instructions with Photos
MAKE AHEAD: Boil the potatoes with the skin on the day before and let them cool wholly nightlong. Before preparing the potato dough, put a pot of lightly salted water on the stave to boil .
STEP 1: Peel the cooled potatoes and grate them finely on a hand grater .
Add the flour, potato starch, egg, and salt .
summons the ingredients into potato boodle. Keep some flour aside so you can dip your hands in it if the dough gets excessively sticky .
STEP 2: Divide the boodle into equal parts. Roll out each on a flour work airfoil into a 2-3 inches ( 5-7 centimeter ) thick cylinder. The distance of the cylinder is determined by the diameter of the pot in which you will cook the dumplings. It is normally in the roll of 8-10 inches ( 20-25 curium ) .
STEP 3: Put the train dumplings immediately into slightly boil water. Check after a while. If they have stuck to the bottomland, use a branching to release them to swim cautiously .
STEP 4: Cook the dumplings for 20-25 minutes .
STEP 5: After fudge, carefully remove the dumplings from the pot. If you do not serve the dumplings immediately, brush them with a little fade embroider to prevent the surface from drying out .
Serving
Cut the potato dumplings into slices about 1.½ inches ( 1,5 curium ) wide. If you like, add braised boodle. Serve as a side dish with roast meat .
useful tips
- It would be best if you let potatoes completely cool down for dumplings before processing. Plan well and cook the potatoes the day before.
- The longer the potato dough stands, the more it thins. Have water boiling before you start making the potato dough.
- Do not flip the dumplings while cooking. If you like, cover the pot partly with a lid to keep more heat in the pot.
- You can press or mash the cooked potatoes instead of grating them.
faq
How long to cook potato dumplings? Potato dumplings are cooked in slenderly boiling, salted water for 20-25 minutes. Do not flip the dumplings while cooking. Dumplings around 2 inches ( 5 curium ) in diameter will need a little less time than a 3 inches ( 7 curium ) chummy dumpling. What do potato dumplings go best with? Potato dumplings are most much served as a side dish with roast pork or smoked meat. A combination with braised cabbage is suitable. sometimes the dumplings are additionally decorated with slice onion rings golden-fried in fat. How to reheat potato dumplings? The best direction is to steam them, for example, in a particular steam insert that you place over the potentiometer. Another choice is to heat them in a microwave oven. In this sheath, put the dumplings in a plastic bag, spray a fiddling water inside, and put them in the microwave to warm up.
More Czech knedlíky recipes
- Bread dumplings – Houskové knedlíky
- Fruit dumplings – yeast dumplings filled with fruit
- Chlupaté knedlíky – another kind of Czech potato dumplings
Recipe card
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.
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Prep Time:
20
minutes
Cook Time:
20
minutes
Total Time:
40
minutes
Servings:
3
dumpling rolls
Calories:
719
kcal
writer :
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Ingredients
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▢
2 pound potatoes ( 900 gravitational constant ) cooked with the hide on, cooled down
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▢
3 cup general-purpose flour ( 390 guanine ) or farina/semolina
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▢
1 egg
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▢
1 tablespoon starch potato or corn starch
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▢
1 teaspoon salt
Instructions
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MAKE AHEAD: Boil the potatoes with the skin on the day before and let them cool completely overnight. Before preparing the potato dough, put a pot of lightly salted water on the stove to boil.
-
Peel the cooled potatoes and grate finely on a hand grater. Add the flour, potato starch, egg, and salt.
-
Process the ingredients into potato dough. Keep some flour aside so you can dip your hands in it if the dough gets too sticky.
-
Divide the dough into equal parts. Roll out each on a floured work surface into a 2-3 inches (5-7 cm) thick cylinder. The length of the cylinder is determined by the diameter of the pot in which you will cook the dumplings. It is usually in the range of 8-10 inches (20-25 cm).
-
Put the prepared dumplings immediately into slightly boiling water. Check after a while. If they have stuck to the bottom, use a fork to loosen them to swim carefully.
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Cook the dumplings for 20-25 minutes.
-
After cooking, carefully remove the dumplings from the pot. If you do not serve the dumplings immediately, brush them with a little melted lard to prevent the surface from drying out.
Notes
- serve : Cut the potato dumplings into slices about 1.½ inches (1,5 cm) wide. If you like, add braised cabbage. Serve as a side dish with roast meat.
- It would be best if you let potatoes completely cool down for dumplings before processing. Plan well and cook the potatoes the day before.
- The longer the potato dough stands, the more it thins. Have water boiling before you start making the potato dough.
- Do not flip the dumplings while cooking. If you like, cover the pot partly with a lid to keep more heat in the pot.
- You can press or mash the cooked potatoes instead of grating them.
- Makes 3-4 dumpling rolls.
- You will get about 13-15 slices of dumplings from one dumpling roll
- The caloric value is calculated for one serving, which contains 6 slices of potato dumplings.
disclaimer : Because I come from Central Europe, my recipes are based on metric unit units such as grams or milliliters. Check out how I convert measured units to the U.S. system :
Conversion chart
Nutritional Estimate
Calories:
719
kcal
|
Carbohydrates:
151
g
|
Protein:
21
g
|
Fat:
3
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
1
g
|
Cholesterol:
55
mg
|
Sodium:
817
mg
|
Potassium:
1427
mg
|
Fiber:
10
g
|
Sugar:
3
g
|
Vitamin A:
85
IU
|
Vitamin C:
60
mg
|
Calcium:
64
mg
|
Iron:
8
mg
Do you like the recipe?
I would be happy for your feedback! Please, rate the recipe and share your opinion or questions in comments bellow. Thank you very much.
