Bramborove Knedliky Potato Dumplings
Discover the comforting charm of **Bramborové Knedlíky Potato Dumplings**, a classic Czech dish that’s as versatile as it is satisfying. These pillowy potato-based dumplings are made with a combination of mashed potatoes, all-purpose flour, and potato starch, creating a soft, smooth texture that pairs beautifully with savory dishes. Gently simmered to perfection, these dumplings are an ideal side for hearty mains like roasted pork, rich goulash, or tangy sauerkraut. With just a handful of pantry ingredients and a quick prep time of 30 minutes, this recipe offers an authentic taste of Central Europe that’s easy to recreate in your kitchen. Serve them warm with a drizzle of butter or a ladle of your favorite gravy for a comforting, soul-soothing meal.
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Recipe Information
Ingredients
- 500 grams Potatoes
- 150 grams All-purpose flour
- 50 grams Potato starch
- 1 large Egg
- 1 teaspoon Salt
- 2 tablespoons Butter (optional, for serving)
Instructions
Peel the potatoes and cut them into evenly sized chunks. Boil the potatoes in salted water until tender, about 15-20 minutes.
Drain the potatoes thoroughly and let them cool for a few minutes. Then use a potato masher or a ricer to mash them until smooth. Let the mashed potatoes cool completely.
In a large mixing bowl, combine the cooled mashed potatoes, all-purpose flour, potato starch, egg, and salt. Mix the ingredients together until a soft dough forms. If the dough is too sticky, gradually add a little more flour.
Divide the dough into 2-3 equal portions. Roll each portion into a log about 4-5 cm (1.5-2 inches) in diameter. Use a little flour on your hands and surface to prevent sticking.
Bring a large pot of salted water to a gentle boil. Carefully place the dumpling logs into the boiling water. Reduce the heat to a low simmer and cook for about 8-10 minutes, turning them halfway through to ensure even cooking.
Once cooked, remove the dumplings from the water using a slotted spoon and place them on a cutting board. Allow them to rest for 2-3 minutes before slicing.
Slice the dumplings into 1-2 cm (half-inch) thick rounds. Serve them warm with butter, gravy, or as an accompaniment to a main dish like roasted pork, goulash, or sauerkraut.
Nutrition Facts
Calories |
1495 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.4 g | 43% | |
| Saturated Fat | 17.3 g | 86% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 280 mg | 93% | |
| Sodium | 2734 mg | 119% | |
| Total Carbohydrate | 262.3 g | 95% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 6.3 g | ||
| Protein | 34.9 g | 70% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 133 mg | 10% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 2922 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
