Serves 8
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.
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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.
