Search the Web

Book of the Month


July 2018
« Mar    

Potato Dumplings – Czech Style

This is something I grow up with and is so good, it is from my dad’s family and very traditional.

potato dumplings

I usually make 4 X’s the main ratio which makes about 20 – 24 dumplings.  What I don’t plan on cooking right away, I will wrap up tight in cling wrap and freeze in an air tight container for up to 6 months in the freezer for an easy side.

The ratio goes like this:

  • 1 cup leftover cooled mashed potatoes (see this post)
  • 1 cup flour
  • 1 egg
  • 1 tsp. kosher salt

Put mashed potatoes and flour in a mixing bowl and make a hole in the middle.  Crack eggs and put into a small dish, break them up a bit then pour into the hole created in flour and potatoes.  Gently fold flour/potato mixture with a wooden spoon from outside edge into the eggs, turn bowl an eighth of a turn and repeat.  Do this until mixture starts to come together.  The dough will be coming together but crumbly.  Now use your hands to form the crumbles into a solid dough.  Don’t over work it though otherwise it will get tough.

roling out the goodness

I like to form them into oblong ovals, the cook a bit quicker and are lighter in the middle, grab enough dough to form a ball about 1 ½ times bigger than a golf ball.  Make sure the ball has come together nicely than roll on a floured surface unto an oblong shape, continue until all the dough is shaped.

To cook them, simply bring some water to a boil (add salt like you would with pasta) plop them in, when the start to float wait on or two more minutes then remove.  Serve with butter or gravy (pork and duck is the best) on top and if you want to be supper Czech with it add a few sprinkles of caraway seeds.  Hell, I throw them right into the pan with the gravy for a few minutes, a mini braise as it were then put on my plate!

wall of dumplings

If you have leftovers, slice them up add some butter to a heavy pan and fry them up for your breakfast the next morning, so good that way too.

I have heard of these dumplings being stuffed with plums, something I will have to explore, I am thinking of a plum sauce to go over too.

mmm covered in gravy!

Great with roasted pork, goose, duck and chicken.

1 comment to Potato Dumplings – Czech Style

  • Tom Os

    To make the “plum dumplings” you do not use potato dumplings, you make a fluffier dumpling, no potato, with baking powder and you use Italian prunes, which look like a plum. Then you can make an Italian prune sauce in addition,if the prunes/plums are not juicy enough. We would put melted butter and sugar over the dumpling that you split open and the juice from the prune/plum would spill out on the dumpling, making a purple delicious delight to eat, everyone loved. The trick is make the dumpling right and boiled correctly, its more an art than science to make these. My Mother made these to perfection, me not so

Leave a Reply

You can use these HTML tags

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>




Solve : *
23 − 16 =