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Loading...Czech potato dumplings are a beloved accompaniment in Central European cooking, traditionally served beneath rich meat dishes like svíčková and beef goulash. Made from riced cooked potatoes blended with potato starch and egg, the soft dough is shaped into loaves and gently simmered in salted water until springy. Sliced into tender rounds, each piece acts as a perfect edible spoon for catching juices and gravy.
Prep Time30 mins
Cook Time25 mins
Total Time55 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 460 kcalCalories
- 15 gFat
- 6 gSaturated Fat
- 75 gCarbs
- 6 gFiber
- 2 gSugar
- 11 gProtein
- 520 mgSodium
- 920 mgPotassium
- 60 mgCalcium
- 3 mgIron
- 22 mgVitamin C
- 180 mcgVitamin A
Ingredients
For the Dumplings
- 2 lbs (about 900 g) russet or Yukon Gold potatoes
- 1 cup (130 g) potato starch (potato flour)
- 1/2 cup (65 g) all-purpose flour
- 2 large eggs, lightly beaten
- 1 1/2 tsp fine salt
- 1/4 cup (25 g) fine plain breadcrumbs (optional, for structure)
For Boiling and Finishing
- 1 tbsp salt, for the cooking water
- 1 tsp caraway seeds (optional, traditional in some regions)
- 2 tbsp unsalted butter, melted
- 1 tbsp finely chopped chives or flat-leaf parsley, to garnish
Directions
- Place the whole unpeeled potatoes in a large pot of salted water and boil until a fork slides easily through the center, about 20 minutes. Drain, peel while still warm, and rice or finely mash in a large bowl. Let cool until just lukewarm, about 10 minutes.
- Sprinkle the potato starch, flour, fine salt, and breadcrumbs (if using) over the warm riced potatoes. Add the beaten eggs and mix by hand with a wooden spoon or your fingers just until a soft, slightly tacky dough comes together; do not overwork or the dumplings will turn tough.
- Turn the dough onto a surface lightly dusted with potato starch and divide into two equal portions. With floured hands, gently roll each piece into a smooth round log about 8 inches long and 3 inches in diameter, pinching any cracks back into the surface.
- Bring a wide pot of water to a bare simmer over medium heat and add 1 tbsp salt along with the caraway seeds, if using — the surface should shimmer, not roll. Carefully lower both loaves into the water using a slotted spatula, taking care not to splash.
- Simmer the dumplings gently for 20 to 25 minutes, turning them once halfway through so they cook evenly. They are ready when they float, feel springy when pressed, and a skewer inserted into the center comes out clean with no wet dough clinging to it.
- Lift the dumplings out with a slotted spoon and place on a wooden board. Brush immediately with half of the melted butter and let rest for 5 minutes so the internal starch sets and the slices hold their shape.
- Slice each log into 3/4-inch-thick rounds using a piece of unflavored dental floss pulled taut under the loaf, or a serrated knife wiped clean between cuts. Arrange the slices overlapping on a warm platter.
- Drizzle with the remaining melted butter, scatter the chopped chives or parsley over the top, and serve hot alongside goulash, roast pork, or a creamy vegetable sauce.
Cook’s Notes
- Use starchy potatoes such as russets; waxy varieties produce a gummy, dense texture that will not hold together well during simmering.
- The dough should feel soft and slightly sticky — if it clings heavily to your hands, dust them with potato starch rather than wheat flour, which can toughen the final dumpling.
- Keep the water at a bare simmer, never a rolling boil. Aggressive bubbling can crack open the loaves or cause them to absorb too much water and fall apart.
- Day-old dumplings slice beautifully and can be pan-fried in butter until golden on both sides for a crispy second-day side.
- Leftover mashed potatoes work beautifully here — simply weigh out 2 lbs, skip step 1, and reduce active prep by about 20 minutes.
