Recipes
Potato Dumplings

Potato Dumplings

Name: Potato Dumplings
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 4 portions
Ingredients: 1000 g potatoes; 250 g coarse flour; 50 g potato starch; 1 pc egg; 1 teaspoon salt; 1.5 l water; 1 teaspoon salt; coarse flour

Jakub SýkoraPastaCzech Cuisine x se líbilo

Potato dumplings are a Czech Sunday-lunch staple, served alongside svíčková, roast pork, or duck just as often as bread dumplings. You make them from boiled potatoes, plain flour, a pinch of salt, and a single egg that binds the dough. The result is soft and tender and soaks up any sauce or pan juices. We'll show you how to work the dough quickly so the dumplings stay fluffy, hold their shape, and don't fall apart in the pot.

Příprava: 25min

Vaření: 50min

CELKOVÝ ČAS: 1h 15min

Step by step process

Preparation

1
Potato dumplings start with well-cooked potatoes: boil them in their skins in salted water until tender, then drain and let them cool completely. Ideally, prepare them a day in advance and store in the fridge.
2
Peel the cooled potatoes and finely grate or press them. Lightly squeeze out any excess moisture.
TIP:
Grate the potatoes finely or press them through a sieve, then gently squeeze them on a clean towel or sieve to remove excess moisture. This will prevent the dough from becoming mushy and result in a firmer, more moldable consistency.
3
Add salt, egg, potato starch, and most of the flour to the potatoes. Quickly work into a soft, non-sticky dough, adding more flour by the spoonful if needed depending on moisture.

Cooking

4
Lightly dust your work surface with coarse flour, divide the dough into 2 or 3 portions and roll each into a log about 5-6 cm in diameter.
5
Bring plenty of salted water to a boil in a large pot. Lower the heat to a gentle simmer after adding the dumplings so the dough doesn't tear.
TIP:
Cook dumplings in sufficiently salted water that is only gently bubbling, not boiling vigorously. Too strong a boil will cause the dough to tear and overcook, so it is advisable to reduce the temperature immediately after placing the dumplings in the water.
6
Place the dumplings in the water and gently stir with a wooden spoon to prevent sticking. Simmer for 12-15 minutes, turning them halfway through. They're done when they float and don't stick to a skewer.
7
Remove the cooked dumplings with a slotted spoon, let them drain in a colander, and pierce them in several places to let steam escape so the crust stays smooth.
TIP:
After cooking, pierce the dumplings in several places to allow steam to escape. This prevents wrinkling and the crust from softening, keeping the dumplings beautiful in appearance and taste.

Serving

8
Slice them into 1-1.5 cm thick pieces with thread or a sharp knife and serve immediately as a side for sauces or roast meats.

More tips:

Use starchy, older potatoes and work the dough quickly. If it's sticky, add more flour by the spoonful, but don't overdo it or the dumplings will be tough.

Use thread to slice the dumplings, it makes smooth cuts without squashing them.

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