Czech Potato Dumplings
Discover the timeless charm of Czech Potato Dumplings, a hearty and satisfying dish that brings traditional Eastern European comfort food to your table. Made with starchy potatoes, a blend of all-purpose and semolina flours, and a touch of salt, these pillowy dumplings boast a perfectly tender texture that pairs beautifully with rich gravies, roasted meats, or buttery sautéed vegetables. This recipe highlights simple yet classic techniques, such as ricing the potatoes for a smooth, lump-free dough and gently simmering the dumpling logs to achieve their light, fluffy consistency. Ready in under an hour, these versatile dumplings are perfect as a side dish or even as a centerpiece for showcasing your favorite savory toppings. Whether you're recreating a nostalgic family meal or exploring authentic Czech cuisine for the first time, these potato dumplings promise to be an irresistible addition to your culinary repertoire.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 pounds starchy potatoes (Russet or similar)
- 1.5 cups all-purpose flour
- 0.5 cups semolina flour
- 1 piece egg
- 1 teaspoon salt
- 4 quarts water (for boiling)
Instructions
Peel the potatoes and cut them into evenly sized chunks.
Place the potato chunks into a pot, cover with water, and add a pinch of salt. Bring to a boil and cook until the potatoes are fork-tender, about 15-20 minutes.
Drain the potatoes completely and let them cool slightly. Once cool enough to handle, press the potatoes through a potato ricer or mash them until smooth. Avoid leaving any lumps.
In a large mixing bowl, combine the mashed potatoes, all-purpose flour, semolina flour, egg, and salt. Mix until a soft and slightly sticky dough forms. Avoid overmixing.
Lightly dust your work surface with flour. Divide the dough into 2-3 portions and roll each portion into a log shape, roughly 2 inches in diameter.
Bring 4 quarts of water to a gentle boil in a large pot, adding a pinch of salt.
Carefully place the dumpling logs into the boiling water. Reduce the heat to maintain a gentle simmer and cook for 15-20 minutes, turning the dumplings occasionally to ensure even cooking.
Using a slotted spoon, carefully remove the dumplings from the water and place them on a cutting board. Let them cool for a couple of minutes.
Slice the dumplings into 1/2-inch thick rounds using a serrated knife or thread. Serve immediately as a side dish or topped with your favorite sauce.
Nutrition Facts
Calories |
1692 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.3 g | 13% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 196 mg | 65% | |
| Sodium | 2504 mg | 109% | |
| Total Carbohydrate | 340.9 g | 124% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 7.5 g | ||
| Protein | 52.7 g | 105% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 140 mg | 11% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 4047 mg | 86% | |
*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.
