Potato Dumplings Recipe - Bramborové knedlíky - Czech Cookbook

Cook the potatoes the evening before or the same day; if cooking the same day, cool them in the fridge after boiling.

Boil the potatoes in a pot with plenty of water to cover them.

Bring the water to a boil, cover with a lid, and lower the heat.

Set a timer for 25 minutes to check if the potatoes are done.

After 25 minutes, check the potatoes with a fork; if they slide off easily, they're done. If not, give them another 10 minutes.

Once done, drain the water and let the potatoes cool for about 10 minutes before peeling.

Peel the cooled potatoes and shred them using the coarse side of a grater.

Melt 3 tablespoons of unsalted butter in the microwave until liquid, then let it cool.

In a bowl, mix the shredded potatoes with 3 cups of Wonder flour.

In another bowl, whisk together 2 eggs, 1 teaspoon of salt, the melted butter, and 1/4 cup of milk.

Combine the egg mixture with the potato-flour mixture and mix until incorporated; if sticky, add more flour.

Prepare a large pot of salted water and bring it to a boil.

Divide the dough into two parts and shape them into dumplings, dusting with flour to prevent sticking.

Carefully add the dumplings to the boiling water, ensuring they don't touch each other or stick to the bottom.

Set a timer for 35 minutes and check occasionally to ensure they don't stick to the bottom.

After 35 minutes, check if the dumplings have floated to the top; they are done when fully cooked through.

Remove the dumplings from the water and serve with spinach sauce.

Equipment Needed

Allergens