Czech Potato Dumplings
Light, fluffy Czech potato dumplings made from simple ingredients, perfect for stews or enjoying on their own.
Ingredients
Main Ingredients
- 750 g Potatoes Select starchy potatoes like Russets, boiled with skins on and cooled overnight.
- 330 g All-Purpose Flour High-quality flour; 'griffiges Mehl' or fine semolina works best.
- 1 large Egg Room temperature helps bind the ingredients.
- 1 Tablespoon Potato Starch Enhances the dumplings' texture.
- 1 Teaspoon Salt Essential for flavoring the dough.
Instructions
Preparation
- Boil potatoes with skins on the day before, then cool completely overnight.
- Set a pot of lightly salted water to boil.
Making the Dough
- Peel and grate the cooled potatoes until smooth.
- In a mixing bowl, combine grated potatoes, flour, potato starch, egg, and salt until a soft dough forms.
- If the dough is too sticky, add a bit more flour.
Shape and Cook
- Divide the dough into equal portions and roll each into a log about 5–7 cm in diameter.
- Cook the dumplings in boiling water for about 20-25 minutes.
- Use a slotted spoon to remove the dumplings once cooked.
- Brush with melted lard or butter to keep them moist if not serving immediately.
Notes
Leftover dumplings can be stored in an airtight container in the fridge for up to 3 days or frozen for up to a month.