Traditional Knedlicky Czech Potato Dumplings
Savor the authentic taste of Eastern Europe with Traditional Knedlíčky Czech Potato Dumplings, a classic side dish that embodies the heart of Czech comfort food. This recipe combines tender, mashed Russet potatoes with fresh eggs and all-purpose flour to form soft, pillowy dumplings that are cooked to perfection in gently boiling water. For an optional twist, a hint of breadcrumbs can be added to enhance texture. These dumplings are incredibly versatile, pairing beautifully with roasted meats, rich stews, or creamy gravies, making them a must-try for anyone exploring hearty, traditional Czech cuisine. Ready in under an hour, this time-honored dish promises to bring warmth and authenticity to your table. Keywords: Czech potato dumplings, knedlíčky recipe, traditional Czech food, authentic dumpling side dish, Czech comfort food.
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Recipe Information
Ingredients
- 2 pounds Russet potatoes
- 2 cups All-purpose flour
- 2 large Eggs
- 1.5 teaspoons Salt
- 0.25 cup Breadcrumbs (optional, for texture)
- 4 quarts Water
Instructions
Peel the potatoes and cut them into evenly sized chunks. Place them in a large pot, cover with water, and add a pinch of salt. Bring the water to a boil, then reduce the heat and simmer until the potatoes are fork-tender, about 15-20 minutes.
Drain the cooked potatoes thoroughly and allow them to cool for about 10 minutes. Once slightly cooled, mash the potatoes until smooth and free of lumps. A potato ricer works well for this step.
On a clean surface, pour the mashed potatoes into a mound and make a well in the center. Crack the eggs into the well and sprinkle the salt over the top.
Gradually add the flour, kneading the mixture gently to combine the ingredients. Continue to knead until a soft dough forms. If the dough is too sticky, add a little more flour, one tablespoon at a time. The dough should be soft but not overly sticky.
If desired, mix in the breadcrumbs to the dough at this stage to add a firmer texture.
Divide the dough into 3 equal parts. Roll each piece into a log about 2 inches wide.
Bring a large pot of water (approximately 4 quarts) to a gentle boil and add a pinch of salt. Carefully place the dumpling logs into the boiling water. Stir gently to ensure the dumplings do not stick to the bottom of the pot.
Cook the dumplings for 18-20 minutes, flipping them halfway through to ensure even cooking.
Using a slotted spoon, carefully remove the dumplings from the water and place them on a cutting board. Let them rest for about 5 minutes before slicing into 1-inch-thick slices.
Serve the dumplings warm as a side dish with roasted meats, stews, or a creamy gravy for a comforting Czech-inspired meal.
Nutrition Facts
Calories |
1999 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.3 g | 17% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 4125 mg | 179% | |
| Total Carbohydrate | 403.1 g | 147% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 13.4 g | ||
| Protein | 66.6 g | 133% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 472 mg | 36% | |
| Iron | 24.4 mg | 136% | |
| Potassium | 5517 mg | 117% | |
*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.
