By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 8
225 cal · 50 min
Knedlíky – Czech Potato Dumplings
Recipe GLPR5d148edc24b775
Traditional Czech potato dumplings made with a yeast-enriched dough. These soft, pillowy dumplings are boiled until tender and served as an authentic Eastern European side dish or main course. The combination of flour, eggs, and yeast creates a light, airy texture that pairs beautifully with rich stews and sauces.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 pound all-purpose flour
1 tablespoon salt
2% or whole milk
1 teaspoon sugar
½ cup hot water
¾ ounce active dry yeast
2 eggs
Directions
In a small bowl, combine the hot water and sugar. Stir until the sugar dissolves completely. Add the yeast and let it sit for 5 minutes until foamy, indicating the yeast is active.
In a large bowl, combine the flour and salt. Make a well in the center and add the eggs, milk, and the yeast mixture. Using your hands or a sturdy spoon, mix until a soft, sticky dough forms.
Knead the dough in the bowl for about 5 minutes until it becomes smooth and elastic. The dough should be soft but hold together.
Cover the bowl with a clean kitchen towel and let the dough rise for 10–15 minutes until it is puffy and slightly increased in volume.
Bring a large pot of salted water to a rolling boil. Using two spoons or wet hands, shape the dough into oval dumplings about 2–3 inches long and gently slide them into the boiling water a few at a time.
Allow the dumplings to cook for 8–10 minutes. They will sink to the bottom and then float to the surface when cooked through. Remove with a slotted spoon and serve warm.
Comments
Knedlíky are built from pantry staples every Charlotte grocer stocks—flour, eggs, milk, salt, sugar, yeast, and water—so no special stops required. The stated 50 minutes is honest for mixing, rising, and boiling, though a home cook should expect closer to an hour with cleanup included. At roughly $0.40 to $0.60 per serving, this is genuinely cheap, especially when served alongside braise or stew to feed eight. The caveat is that this is a dough that needs a bit of finesse; the dough must come together without stickiness and boiling time depends on size, so a first attempt may need adjustment—worth it for a comforting carb that reheats perfectly and freezes beautifully.
Sign in or create a free account to add your review.
