Recipe for Czech Potato Dumplings/Recept na Bramborove knedlikyRecipe: Czech Potato Dumplings | Czechmatediary
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Recipe for Czech Potato Dumplings/Recept na Bramborove knedliky

Czech potato dumplings imageOne of my dear readers was very kind and sent me her  recipe for POTATO DUMPLINGS. The are more dense than the regular bread dumplings but equally delicious. I love them both but I know some Czechs prefer those way over the bread dumplings.

CZ: Jedna moc hodna ctenarka se s nami podelila o jeji domaci recept na bramborove knedliky a vyresila tak naprostou ZAHADU, jakou mouku na tento recept pouzit: smichejte farinu/semolinu a wondru!

PS: Recept na houskove knedliky muzete najit zde.


  • 3 cups of cooked, diced and unpeeled potatoes (600 g); use baking potatoes since they have the biggest amount of starch in them
  • 1 egg
  • 1 egg yolk
  • 1 cup of Wondra flour (100 g)
  • 1 cup of semolina or farina flour (krupice)
  • pinch of salt


  1. For best results cook the potatoes the night before you are planning on making the dumplings. Peel the potato skins while the potatoes are hot.
  2. Next day shred the potatoes, add the egg and the yolk together with flour, semolina and salt.
  3. Knead it into a dough
  4. Divide the dough into 2 parts and make two loaves out of it, about 2.5 inches (6 cm) thick.
  5. Carefully put the 2 loaves into a pot of boiling water and cook for 5 minutes.
  6. Turn the loaves and cook them for 10 more minutes. Make sure they do not stick to the bottom of the pot
  7. Pull  the loaves out of the water, cut them up into 1-inch thick circles and serve. Use regular sewing thread for the cutting process.
  8. Dobrou chut!

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11 comments… add one
  • Eva May 8, 2010, 12:27 pm

    I cannot wait to try them. I never made them myself. A good ham and browned onions on top. Yum.

  • Tanja May 8, 2010, 4:00 pm

    yum, exactly! Some good steamed beef and some sauerkraut…double yum!

  • Lenka May 8, 2010, 4:49 pm

    If anybody is in Atlanta and does not know already, Patak makes the best Boston Butt to go with this. Seasoned perfectly, just cook. For some reason, I am hungry now. 🙂

  • Tanja May 8, 2010, 11:54 pm

    lucky you!

  • Will Stewart August 18, 2012, 6:52 pm

    I saw a Czech travel show where the woman boiled these “loaves” in water in a special device that enabled her to lift the cooked dumpling loaf out of the pot, then cut it with wires put into the device for this purpose (kind of like a large egg slicer). I can imagine that using thread would be a simple way to cut the dumplings. The people in the program kept calling it “potato bread”, but I’m sure all the cook used was flour and potatoes, and that she was making Czech dumplings. The program (translated into English) was made by the Japanese, who sometimes get their English a little mixed up. The dumplings (or “bread”) were served with a pork roast and sauerkraut. My own Swedish tradition makes a similar dumpling (round) that has bits of browned onion and salt pork in the middle, seasoned with pepper and allspice. This is, of course, drenched in melted butter!

  • Lenka August 21, 2012, 5:56 am

    wow Will, I have not seen the dumpling cutter for years now. I know we used to have one, but my mom always used the thread when the dumplings were still hot or knife if they were cold. But I totally know what you mean. Czechs also make the round fulled potato dumplings. They are usually filled with ham or smoked beef and either browned onions or you put the onions over the dumplings. Yummy. Ours were drenched in home made lard. 🙂

  • Jeanie Uhlik October 13, 2013, 11:43 am

    My Hubby makes these A LOT!! whenever we have “birds” (a tenderized steak, season with garlic salt and mustard with sticks of carrots and celery, bacon and sometimes a slice of pickle – wrap the meat around the veggies and tie them, they brown in butter and make a gravy) Wow, the memories return!! He actually told me my “birds” were better than his mother’s!!! Anyway, he cooks the potatoes, then shreds them and mixes them with flour, salt and cream of wheat. He forms little 1/2 cup balls then drops them in a pan of boiling water, after they return to boiling, set timer for 10 minutes) I guess they used to use thread to cut them (my mother-in-law did so) but we just cut them up on our plates and pour on the gravy from the birds – made from sour cream and half and half and butter (YUM!! – but really fattening)

  • Eva Barton February 1, 2016, 5:42 am

    Gonna crack on it tomorrow. I live in Australia, don’t know what is Wondra flour, so I will use our “Continental” flour 🙂
    We are having roasted duck with red cabbage. Duck with red cabbage and potato dumplings is my favorite Czech meal.
    My husband and my 3 children love everything Czech!!! Love Eva

  • Tanja February 17, 2016, 9:38 am

    Yum! That sounds great! I haven’t tried to make duck here in the US… day!!!

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