Czech Potato Dumplings

By
Barbara Rolek
Barbara Rolek
Barbara Rolek is a former chef who became a cooking school instructor and award-winning food writer.
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Updated on 11/30/21
Kneading dough

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Prep: 30 mins
Cook: 15 mins
Total: 45 mins
Servings: 6 servings
Nutrition Facts (per serving)
302 Calories
13g Fat
39g Carbs
7g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 302
% Daily Value*
Total Fat 13g 16%
Saturated Fat 6g 30%
Cholesterol 83mg 28%
Sodium 561mg 24%
Total Carbohydrate 39g 14%
Dietary Fiber 2g 7%
Total Sugars 1g
Protein 7g
Vitamin C 7mg 37%
Calcium 39mg 3%
Iron 2mg 12%
Potassium 296mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Potato dumplings are a popular side dish in East European, German, and Austrian cooking. Depending on how the potatoes are used, potato dumpling recipes fall into four different groups. There are potato dumplings only made from cooked potatoes, and the potatoes are either mashed and used hot or cooled and mashed. There are also dumplings made from grated raw potatoes, as well as recipes with a combination of mashed potatoes and raw grated potatoes. 

This recipe for Czech potato dumplings or bramborove knedliky ze studenych brambor is made with cold mashed potatoes. The advantage of potatoes that are fully cooled and have been sitting for a few hours before mashing is that they are less fluffy and more settled, which makes the dumplings firmer and easier to shape. Pushing the potatoes through a potato ricer makes lighter dumplings than mashing them with a fork or a potato masher.

The amount of flour that you need to add to the dumplings depends on the type of potato, how long the potatoes have been stored, and the storage method. Add as much flour as needed until the dumplings are hold their shape. If the mixture is very soft and runny, add a little more flour. Adding too much flour on the other hand will make the dumplings hard and chewy. If you are unsure if the consistency is right, shape a small test dumpling and see how it is holding up in the simmering water. 

When cooking the dumplings, the water should not be at a rolling boil but rather a simmer, or the dumplings will fall apart.

 

Ingredients

  • 2 cups mashed potatoes, cooled, unseasoned (about 2 large russets)

  • 2 large eggs, beaten

  • 1 teaspoon kosher salt

  • 1 to 1 1/2 cups all-purpose flour, or more if needed

  • 4 tablespoons unsalted butter

  • 4 tablespoons fine dry breadcrumbs

Steps to Make It

  1. In a large bowl, thoroughly combine mashed potatoes, eggs and salt. Add enough flour to form a stiff dough. It will be a little sticky.

  2. Place a large saucepan of water on to boil. Meanwhile, with floured hands, shape the dough into 1 1/2-inch balls. Cook 10 dumplings at a time by dropping into the boiling water. Return the water to a boil and boil gently for about 12 minutes or until dumplings rise to the surface and test done when pulled apart with two forks. Drain in a colander or on a clean kitchen towel.

  3. Meanwhile, in a medium skillet, combine butter with breadcrumbs and cook until golden brown and crisp. Roll dumplings in this mixture and serve immediately.​​

Note: Instead of coating the dumplings in buttered breadcrumbs, they can be placed in a roasting pan and glazed with meat drippings from a pork, beef, lamb or veal roast, or roasted chicken.