Czech-Style Potato Dumplings (Knedlíky)
This recipe for Knedlíky, or Czech potato dumplings, has been passed down through generations in my family, reflecting our rich Czech and German heritage. Made from simple ingredients like real mashed potatoes and all-purpose flour, these dumplings are not only filling but also incredibly versatile. They can be served alongside roasted meats, drizzled with rich gravy, or simply enjoyed with butter, salt, and pepper for a comforting meal. Perfect for family gatherings or as a hearty side dish, these dumplings are bound to become a favorite in your kitchen too!
N/A
Servings
N/A
Calories
2
Ingredients
Ingredients
Mashed Potatoes
3 cups (Real, not fake; leftovers work great.)
All-Purpose Flour
3 cups (Unbleached is preferred for better texture.)
Instructions
1
Fill a large soup pot halfway with water and bring it to a rolling boil over high heat.
2
In a mixing bowl, combine the mashed potatoes and flour. Using your hands, knead the mixture together until it forms a smooth, cohesive dough. If the dough is too sticky, gradually add a little more flour.
3
Dust your hands with flour and divide the dough into equal portions. Roll each portion into balls the size of tennis balls or slightly larger.
4
Carefully drop the dumplings into the boiling water, one at a time, making sure not to overcrowd the pot. It's best to cook them in batches.
5
Allow the dumplings to sink to the bottom of the pot. Once the water returns to a boil, reduce the heat to a gentle simmer.
6
Watch for the dumplings to begin floating to the surface. Once they float, let them cook for an additional 5 minutes to ensure they are cooked through.
7
Using a slotted spoon, remove the dumplings from the water, allowing any excess water to drain off. Place them in a bowl or on a serving platter.
8
Serve the dumplings hot, alongside your choice of roasted meats, topped with gravy, or simply with butter, salt, and pepper to taste.
9
If you have leftovers, you can cut the dumplings into bite-sized pieces and pan-fry them for a delicious next-day meal.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Czech-Style Potato Dumplings?
Czech-Style Potato Dumplings, also known as Knedlíky, are a traditional side dish made from mashed potatoes and flour, often served with roasted meats.
What is the traditional name for these dumplings?
The traditional Czech name for these potato dumplings is Knedlíky.
What are the main ingredients in Knedlíky?
The main ingredients are 3 cups of real mashed potatoes and 3 cups of all-purpose flour.
Can I use instant mashed potatoes for this recipe?
It is recommended to use real mashed potatoes rather than instant versions to achieve the traditional texture.
What type of flour is best for Czech dumplings?
Unbleached all-purpose flour is preferred for a better texture in the dumplings.
Can I use leftover mashed potatoes?
Yes, leftover mashed potatoes work great for making these dumplings.
How do I prepare the dough?
Combine the mashed potatoes and flour in a bowl and knead with your hands until it forms a smooth, cohesive dough.
What should I do if the dough is too sticky?
If the dough is too sticky, gradually add a little more flour until it reaches the right consistency.
How large should the dumplings be?
You should roll the dough into balls approximately the size of a tennis ball or slightly larger.
How do I cook the dumplings?
Drop the dumplings into a large pot of rolling boiling water and cook them in batches.
Do I need to boil the water before adding the dumplings?
Yes, bring a large soup pot halfway filled with water to a rolling boil over high heat before adding the dough.
Should I cook all the dumplings at once?
It is best to cook the dumplings in batches to avoid overcrowding the pot.
How do I know when the dumplings are finished cooking?
Once the dumplings float to the surface, let them cook for an additional 5 minutes to ensure they are cooked through.
What happens when you first put them in the water?
The dumplings will initially sink to the bottom of the pot before rising as they cook.
What temperature should the water be after adding dumplings?
Once the water returns to a boil after adding the dumplings, reduce the heat to a gentle simmer.
How do I remove the dumplings from the boiling water?
Use a slotted spoon to remove the dumplings and allow any excess water to drain off.
What are common serving suggestions for Knedlíky?
They are commonly served hot alongside roasted meats, topped with gravy, or simply with butter, salt, and pepper.
Can these dumplings be served as a vegetarian dish?
Yes, they can be enjoyed simply with butter, salt, and pepper for a comforting vegetarian meal.
How should I store and use leftovers?
Leftover dumplings can be stored and later cut into bite-sized pieces to be pan-fried.
What is the heritage of this recipe?
This recipe reflects a rich Czech and German heritage passed down through generations.
How many ingredients are required?
This recipe requires only 2 main ingredients: mashed potatoes and all-purpose flour.
Are these dumplings filling?
Yes, these potato dumplings are known for being very hearty and filling.
Is it necessary to dust hands with flour?
Yes, dusting your hands with flour makes it easier to roll the dough into balls without it sticking.
Can I pan-fry the dumplings?
While they are originally boiled, pan-frying leftover pieces is a delicious way to reheat them.
Are these dumplings suitable for family gatherings?
Yes, they are described as a perfect hearty side dish for family gatherings.
Is this recipe considered comfort food?
Yes, Knedlíky are a classic example of Czech comfort food.
Do these dumplings contain eggs?
This specific recipe does not list eggs; it relies on the starch in the potatoes and the flour to bind.
Should I use a specific type of pot?
A large soup pot is recommended to provide enough space for the dumplings to boil.
Can I season the dumplings?
Yes, it is common to season them with salt and pepper to taste when serving.
What is the texture of a properly cooked Knedlíky?
They should be smooth, cohesive, and cooked through so they are soft but firm enough to hold their shape.