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Potato Dumplings Recipe - Czech Bramborove Knedliky ze Studenych Brambor


Potato Dumplings in Pan Juices

Potato Dumplings in Pan Juices

© 2009 Barbara Rolek licensed to About.com, Inc.
This recipe for Czech potato dumplings or bramborove knedliky ze studenych brambor is made with cold, unseasoned mashed potatoes. There are varieties made with raw grated potatoes and some with hot mashed potatoes.

Makes about 18 Czech Potato Dumplings or Bramborove Knedliky ze Studenych Brambor

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes


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


  1. 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.

  2. 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 surfaced and test done when pulled apart with two forks. Drain in a colander or on a clean kitchen towel.

  3. Meanwhile, in a medium skillet, combine butter with bread crumbs and cook until golden brown and crisp. Roll dumplings in this mixture and serve immediately.

    Note: Instead of coating the dumplings in buttered bread crumbs, they can be placed in a roasting pan and glazed with meat drippings from a pork, beef, lamb or veal roast, or roasted chicken.

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