Best Bohemian Potato Dumplings Recipes

TRADITIONAL KNEDLICKY (CZECH POTATO DUMPLINGS)

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.

CZECH POTATO DUMPLINGS

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 .

POTATO DUMPLINGS

Steps:

• Melt 3 tablespoons of the butter in a large skillet over medium heat. Add the thyme, garlic and onion. Cook, stirring, until the onions are golden, about 10 minutes.
• Meanwhile, bring a large pot of salted water to a gentle boil.
• Add the potatoes, cheese and sour cream to a small bowl and mix, then set aside.
• Working one at a time, lay out a wonton wrapper and use your finger to dampen the edge of the wrapper with water. Place 1 tablespoon of the potato mix in the center of the wrapper. Fold into a triangle, sealing the edges and pushing out as much air as possible. Set aside and repeat with the remaining wrappers and filling.
• Drop the dumplings into the salted water and cook until they rise to the surface, 2 to 3 minutes. Remove with a slotted spoon and add to the skillet with the onions. Cook until the dumplings are golden, 2 to 3 minutes. Deglaze with the white wine, allowing it to boil and reduce, about 1 minute. Remove from the heat and stir in the parsley and remaining 5 tablespoons butter. Continue to stir until the butter is melted and you have a glossy sauce. Serve immediately garnished with more parsley.

BOHEMIAN POTATO DUMPLINGS

Steps:

• Mix potatoes, salt, pepper, onion, parsley, nutmeg, eggs and semolina thoroughly.
• Add milk and sifted flour. Mix all ingredients well.
• Knead on floured board.
• Shape into rolls, the approximate size of a walnut (in shell).
• Drop in boiling salted water. Boil 20 to 25 minutes.
• Remove with a slotted spoon.
• Note: You can also brown in butter and serve with your favourite sauce or gravy.

BOHEMIAN DUMPLINGS

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

GRATED POTATO DUMPLINGS

Steps:

• Heat a large pot of water to boiling.
• Peel potatoes, and keep submerged in cold water to prevent browning. Grate potatoes, by hand or with a food processor, into a large bowl. Drain any excess water. Stir in flour and salt. With a teaspoon, form a test dumpling. If it doesn't hold together, Stir in more flour.
• Form dumplings with a teaspoon, and gently drop into boiling water. Allow dumplings to float freely. Gently stir with wooden spoon so dumplings don't stick together. Reduce heat to slow boil. Boil for 40 minutes.
• Drain in colander. Rinse with hot water. Serve with gravy or melted butter.

GERMAN POTATO DUMPLINGS

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.

POTATO KLUBB (NORWEGIAN POTATO DUMPLINGS)

Steps:

• Mix the flour, 1/2 teaspoon salt, baking powder, and pepper together in a bowl. Place the potatoes and onion in a large bowl, and stir in the flour mixture until thoroughly blended. Use floured hands to knead the potato mixture in the bowl until it takes on the quality of stiff bread dough. Add additional flour if the dough is too sticky.
• Pinch off a tennis ball-sized piece of dough and shape it around a cube of ham, completely covering the ham, to form a ball. Repeat with remaining dough and ham cubes. Set aside any extra ham.
• Fill a large pot with water, add 2 teaspoons salt and any extra ham, and bring to a boil over medium-high heat. Carefully slide the balls into the boiling water, a few at a time. Loosen any sticking to the bottom of the pot. Simmer for 45 minutes to 1 hour. Remove with a slotted spoon, and drain on a plate. Serve hot with melted butter.

BOHEMIAN RAISED DUMPLINGS

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

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.

POTATO DUMPLINGS

Steps:

• Cover potatoes by 2 inches of water in a large saucepan; add 1 tablespoon salt. Bring to a boil, then reduce to a simmer and cook until tender and the tip of a knife pierces potatoes easily, 30 to 45 minutes. Drain. When cool enough to handle, peel and pass potatoes through the fine holes of a ricer. Spread out on a rimmed baking sheet; let cool completely. Potatoes can be refrigerated, uncovered, up to 1 day ahead.
• Meanwhile, cut bread into 1/2-inch cubes. Melt butter in a medium skillet over medium-high heat. Add bread and cook, turning occasionally, until golden brown on all sides, about 4 minutes. Season with salt.
• Add nutmeg, flour, potato starch, 1 tablespoon salt, and pepper to riced potatoes. Toss to combine. Add eggs and stir with your hands until mixture comes together. Knead about 6 times to form a dough.
• Bring a large pot of salted water to a boil. Preheat oven to 200 degrees. Scoop 1/4 cup dough, make an indentation in the center, and place 2 croutons in it. Form dough into a ball, enclosing croutons. Repeat with remaining dough. Reserve extra croutons.
• Working in batches, carefully drop dumplings into boiling water. (Do not crowd pot.) When dumplings float, partially cover and cook, turning occasionally, 15 minutes more. Transfer to a rimmed baking sheet, cover with foil, and keep warm in oven. Repeat with remaining dumplings. Serve warm, with reserved croutons.