Best 7 Bohemian Potato Dumplings Recipes

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**Indulge in the Culinary Symphony of Bohemian Potato Dumplings: A Journey Through Taste and Tradition**

Embark on a culinary expedition to the heart of Central Europe, where Bohemian potato dumplings reign supreme. These delectable dumplings, also known as knedlíky, are a symphony of flavors and textures, a testament to the rich culinary heritage of the Czech Republic. In this article, we present a collection of authentic Bohemian potato dumpling recipes, each offering a unique twist on this classic dish. From the simplicity of basic potato dumplings to the savory delight of filled dumplings, and the sweet temptation of fruit-filled dumplings, this culinary journey promises to tantalize your taste buds and transport you to the vibrant streets of Prague.

Here are our top 7 tried and tested recipes!

TRADITIONAL KNEDLICKY (CZECH POTATO DUMPLINGS)



Traditional Knedlicky (Czech Potato Dumplings) image

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.

Provided by Buffington

Categories     Potato

Time 40m

Yield 8-10 dumplings, 8-10 serving(s)

Number Of Ingredients 2

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)

Steps:

  • Fill a large soup pot (not sauce pan, too small) about half full of water and bring to a boil.
  • Using just your hands, knead together equal amounts mashed potatoes and flour in a bowl until it forms a dough.
  • Form dough into baseball/tennis ball sized balls.
  • 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.
  • The dumplings will sink to the bottom.
  • Bring water back to a boil and then simmer.
  • 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.
  • Remove finished dumplings from water with a slotted spoon and place in a bowl or on a serving plate.
  • Serve alongside any kind of roast and top with gravy or butter and salt and pepper. Yum!
  • Leftovers can be cut up into bite-sized pieces.

Nutrition Facts : Calories 236, Fat 0.9, SaturatedFat 0.3, Cholesterol 1.6, Sodium 238.8, Carbohydrate 49.6, Fiber 2.5, Sugar 1.3, Protein 6.3

BOHEMIAN DUMPLINGS



Bohemian Dumplings image

Provided by Food Network

Time 1h20m

Yield 8 servings

Number Of Ingredients 8

2 cups instant flour
1 cup milk
2 egg yolks
Salt
2 cups diced stale white bread
4 tablespoons butter
1/3 cup melted room temperature goose fat
2 egg whites

Steps:

  • Sift the flour into a bowl. In another bowl mix together the milk and egg yolks with a little bit of salt. Add the milk mixture to the flour and blend to a smooth dough.
  • Saute the bread in the butter over moderate heat until golden. Sprinkle the bread over the dough. Pour on the goose fat and let the mixture mellow 1 hour. Blend the bread into the dough. Beat 2 egg whites until stiff and fold them into the dough.
  • Soak a tea towel in water, squeeze it dry and line a sieve with it. Add the dough and pull the cloth up around the dough and tie it off immediately above dough. Transfer the wrapped dough to a pot of simmering water with a rack and poach it for 1 hour. Transfer it to a platter, let it cool a little, and then untie it and cut the dumpling with a thread into slices.
  • Recommended drink: Lager

CZECH POTATO DUMPLINGS



Czech Potato Dumplings image

Making Czech potato dumplings or bramborove knedliky ze studenych brambor calls for cold, unseasoned mashed potatoes.

Provided by Barbara Rolek

Categories     Side Dish     Dinner

Time 45m

Yield 6

Number Of Ingredients 6

2 cups mashed potatoes (cooled, unseasoned, about 2 large russet)
2 large eggs (beaten)
1 teaspoon salt
1 to 1 1/2 cups all-purpose flour (or more, as necessary)
4 tablespoons butter
4 tablespoons breadcrumbs (fine, dry)

Steps:

  • In a large bowl, thoroughly combine mashed potatoes, eggs and salt. Add enough flour to form a stiff dough. It will be a little sticky.
  • Place a large saucepan of water on to boil. Meanwhile, with floured hands, shape the dough into 1 1/2-inch balls. Cook 10 dumplings at a time by dropping into the boiling water. Return the water to a boil and boil gently for about 12 minutes or until dumplings rise to the surface and test done when pulled apart with two forks. Drain in a colander or on a clean kitchen towel.
  • Meanwhile, in a medium skillet, combine butter with breadcrumbs and cook until golden brown and crisp. Roll dumplings in this mixture and serve immediately.​​ Note: Instead of coating the dumplings in buttered breadcrumbs, they can be placed in a roasting pan and glazed with meat drippings from a pork, beef, lamb or veal roast, or roasted chicken .

Nutrition Facts : Calories 302 kcal, Carbohydrate 39 g, Cholesterol 83 mg, Fiber 2 g, Protein 7 g, SaturatedFat 6 g, Sodium 561 mg, Sugar 1 g, Fat 13 g, ServingSize 18 dumplings (6 servings), UnsaturatedFat 0 g

GERMAN POTATO DUMPLINGS



German Potato Dumplings image

Potato dumplings (called Kartoffel Kloesse in Germany) are a delightful addition to any German feast. The browned butter sauce is delectable.-Arline Hofland, Deer Lodge, Montana

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 8 servings.

Number Of Ingredients 11

3 pounds medium potatoes (about 10), peeled and quartered
1 cup all-purpose flour
3 large eggs, lightly beaten
2/3 cup dry bread crumbs
1 teaspoon salt
1/2 teaspoon ground nutmeg
12 cups water
BROWNED BUTTER SAUCE:
1/2 cup butter, cubed
1 tablespoon chopped onion
1/4 cup dry bread crumbs

Steps:

  • Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender. Drain; transfer to a large bowl., Mash potatoes. Stir in flour, eggs, bread crumbs, salt and nutmeg. Shape into sixteen (2-in.) balls., In a Dutch oven, bring 12 cups water to a boil. Carefully add dumplings. Reduce heat; simmer, uncovered, 7-9 minutes or until a toothpick inserted in center of dumplings comes out clean., Meanwhile, in a small heavy saucepan, heat butter and onion over medium heat. Heat 5-7 minutes or until butter is golden brown, stirring constantly. Remove from heat; stir in bread crumbs. Serve with dumplings.

Nutrition Facts : Calories 367 calories, Fat 14g fat (8g saturated fat), Cholesterol 100mg cholesterol, Sodium 524mg sodium, Carbohydrate 51g carbohydrate (2g sugars, Fiber 5g fiber), Protein 9g protein.

BOHEMIAN BREAD DUMPLINGS



Bohemian Bread Dumplings image

Make and share this Bohemian Bread Dumplings recipe from Food.com.

Provided by Ackman

Categories     Healthy

Time 1h15m

Yield 2 large dumlpings, 4-6 serving(s)

Number Of Ingredients 10

4 cups flour
2 teaspoons salt
4 eggs, large
1/2 teaspoon baking powder
milk, enough to make a stiff dough
8 slices white bread, cubed
1/4 cup butter
onion (chopped & to taste)
salt & pepper, to taste
6 eggs, well beaten (optional)

Steps:

  • Mix the flour, salt, 4 eggs, baking powder & milk together until you have stiff dough.
  • When mixed well, add the cubed bread.
  • Form into 2 dumplings.
  • Boil in a large pot of water or broth for 30 minutes.
  • Cool & slice into ¾ inches slices
  • Melt ¼ cup butter in a skillet on med-low heat.
  • Add the sliced dumplings & chopped onion.
  • Season with salt & pepper or to taste.
  • Fry until a light golden brown.
  • If desired, pour the 6 well-beaten eggs over & cook until eggs are set -- stir very little.(I prefer them with a nice gravy poured over, instead of the eggs!).

Nutrition Facts : Calories 763.5, Fat 19.4, SaturatedFat 9.4, Cholesterol 242, Sodium 1702.8, Carbohydrate 121.2, Fiber 4.6, Sugar 2.9, Protein 23.1

BOHEMIAN RAISED DUMPLINGS



Bohemian Raised Dumplings image

I ate these as a child and thought that all dumplings were raised like a yeast dough. But learned otherwise. These are almost a cross between a bread and a bagel. But they were used instead of a pasta or bread with our meals.

Provided by Kimber Flory

Categories     Other Side Dishes

Number Of Ingredients 7

4 c all purpose flour
1 pkg active dry yeast
2 eggs, beaten
1 c milk
1/2 tsp salt
1/4 tsp sugar
1 pinch salt (for boiling water)

Steps:

  • 1. Mix Dry Yeast and ¼ cup of warmed milk, and ¼ teaspoon of sugar in small bowl.
  • 2. Combine Sifted flour and salt in separate bowl.
  • 3. Once yeast has dissolved and become bubbly, mix with flour mixture in large bowl.
  • 4. Stir the mixture adding remainder of milk and beaten eggs.
  • 5. Knead dough thoroughly into ball.
  • 6. Place dough ball into bowl, cover with towel, and set in a warm place for an hour.
  • 7. Dough should double in size at this time.
  • 8. Separate dough into small balls, slightly larger than a golf ball, but smaller than a soft ball.
  • 9. Set dough balls aside on plate and let raise for ½ hour (covered with towel)
  • 10. Place dough balls into stockpot or kettle of boiling salted water.
  • 11. Cover and boil for 10 minutes. Make sure to slightly crack lid open to prevent boil over. Half way thorugh cook time, remove lid and flip balls over.
  • 12. Remove from hot water and cool on cutting board.
  • 13. Cut dumplings with string or dental floss while still warm.
  • 14. Serve with meat, or freeze for later use.

POTATO DUMPLINGS



Potato Dumplings image

Good to use with stews or soups. When I was growing up we had these with sauerbraten. I don't know why there's always a crouton in the center, there just is.

Provided by Helen

Categories     Main Dish Recipes     Dumpling Recipes

Time 50m

Yield 8

Number Of Ingredients 4

2 large potatoes, peeled and chopped
1 cup self-rising flour
1 egg
8 large seasoned croutons

Steps:

  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes. Drain and mash.
  • In a medium bowl combine 2 cups mashed potatoes with flour and egg. Using about 1/4 to 1/2 cup of mixture each, shape into dumplings. Press a crouton into the center of each and seal dough around it.
  • Drop dumplings into simmering soup or broth, cover and cook 20 minutes. Do not remove lid while dumplings are cooking.

Nutrition Facts : Calories 135.7 calories, Carbohydrate 28.3 g, Cholesterol 23.3 mg, Fat 0.9 g, Fiber 1.9 g, Protein 3.8 g, SaturatedFat 0.2 g, Sodium 211.3 mg, Sugar 0.8 g

Tips:

  • For the best results, use a Russet or Yukon Gold potato variety.
  • Peel and grate the potatoes, then wrap them in a cheesecloth lined colander and squeeze out as much liquid as possible.
  • Mash the potatoes until they are smooth, then add the flour, egg, salt, and pepper.
  • Form the potato mixture into small balls, then flatten them slightly.
  • Bring a large pot of salted water to a boil and add the dumplings.
  • Reduce the heat to medium and simmer for 10-12 minutes, or until the dumplings are cooked through.
  • Serve hot with your favorite gravy or sauce.

Conclusion:

Bohemian potato dumplings are a delicious and versatile side dish that can be served with a variety of main courses. They are easy to make and can be customized with different herbs and spices. These dumplings are sure to be a hit with the whole family.

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