Get ready to transport your taste buds to the heart of Czech cuisine with these irresistible potato dumplings that have been warming hearts and filling stomachs for generations! These soft, pillowy knedlíky are more than just a side dish - they're a culinary journey that connects you to generations of home cooking tradition. Whether you're looking to impress your family with an authentic European recipe or simply craving a comforting, hearty dish, these potato dumplings are about to become your new favorite kitchen adventure.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Czech
Serves: 6 servings
Ingredients
- 2 lbs potatoes, peeled and cubed
- 1 cup all-purpose flour
- 1 egg
- Salt to taste
- Butter for serving
Instructions
- Boil the peeled and cubed potatoes in salted water until tender, about 15-20 minutes. Drain thoroughly and let cool slightly.
- Mash the potatoes while they are still warm, ensuring no lumps remain. Spread the mashed potatoes on a large cutting board or clean work surface to cool completely.
- Once the potatoes have cooled to room temperature, create a well in the center of the mashed potatoes.
- Add the egg and salt to the potato mixture. Gradually incorporate the flour, kneading gently until a soft, slightly sticky dough forms. Be careful not to overwork the dough, as this can make the dumplings tough.
- Dust your hands with flour and divide the dough into 3-4 equal portions. Shape each portion into a smooth, elongated log about 2 inches in diameter.
- Bring a large pot of salted water to a gentle boil. Carefully lower the potato logs into the simmering water.
- Cook the dumplings for 15-20 minutes, turning them occasionally to ensure even cooking. They will float to the surface when nearly done.
- Remove the dumplings with a slotted spoon and let them drain briefly.
- Slice the dumplings into 1/2-inch thick rounds using a thread or sharp knife.
- Serve hot, drizzled with melted butter. These dumplings are traditionally served alongside roasted meats or with sauerkraut.
Tips
- Moisture is Key: Ensure your potatoes are thoroughly drained to prevent soggy dumplings. Let them cool completely before mixing with other ingredients.
- Flour Finesse: Add flour gradually and avoid overworking the dough. The goal is a soft, slightly sticky consistency that holds together without becoming tough.
- Water Temperature Matters: Keep the boiling water at a gentle simmer, not a rolling boil. This helps prevent the dumplings from falling apart.
- Test One First: Always cook a small test dumpling to check the consistency and seasoning before preparing the entire batch.
- Serving Suggestion: For an authentic Czech experience, serve these dumplings alongside roasted meats or with a generous drizzle of melted butter.
- Make-Ahead Tip: You can prepare the dumpling logs in advance and refrigerate them, covered, for a few hours before cooking.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 40g
Protein: 6g
Fat: 4g
Saturated Fat: 2g
Cholesterol: 35mg
