Traditional Knedlicky (Czech Potato Dumplings)

READY IN: 40mins
Recipe by Buffington

My grandmother taught me this recipe, and she learned it from her mother, who learned it from her mother, etc. I come from a solid Czech/German background, and this is one of my favorite Czech foods. It's really easy, and very filling.

Top Review by Breton M.

My father would use cream of wheat as a binder, also caraway seed. He would also fill the center of the dumpling with cut up squares of ham and sharp cheddar cheese

Ingredients Nutrition

  • 3 cups mashed potatoes (real, not fake, leftovers work great)
  • 3 cups all-purpose flour (I've never tried any other kind, so I don't know how well it would work)

Directions

  1. Fill a large soup pot (not sauce pan, too small) about half full of water and bring to a boil.
  2. Using just your hands, knead together equal amounts mashed potatoes and flour in a bowl until it forms a dough.
  3. Form dough into baseball/tennis ball sized balls.
  4. Carefully, so as not to splash, drop dumplings one at a time into boiling water. Do not over crowd pot. You only want a single layer of dumplings.
  5. The dumplings will sink to the bottom.
  6. Bring water back to a boil and then simmer.
  7. When the dumplings begin to float they're done. Don't take them out of the water right away, let them float for about 5 minutes before removing them.
  8. Remove finished dumplings from water with a slotted spoon and place in a bowl or on a serving plate.
  9. Serve alongside any kind of roast and top with gravy or butter and salt and pepper. Yum!
  10. Leftovers can be cut up into bite-sized pieces.

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