- 3 russet potatoes
- 2 eggs
- 1 2/3 cups flour
While flour dumplings are usually served with the Czech pork roast and sauerkraut recipe I posted the other day (or go here if just want a Czech-style sauerkraut recipe), I have always preferred potato dumplings. They are a bit more dense, but have a smooth texture. Traditional Czech dumplings are made with instant flour (Wondra flour) and krupice (farina flour), I make them with whole wheat flour. The end result is a dumpling that is not quite as smooth, but I like the bit of crunchiness that whole wheat flour adds.
By the way, if you want to see a traditional Czech potato dumplings recipe, go here. If you want to keep things simple, read on for this recipe.
How to Make This Czech Potato Dumplings Recipe
This recipe calls for pre-boiled potatoes, so if I’m going to serve them for dinner, I usually boil the potatoes at lunch time or the day before. They are much easier to work with when they’ve cooled off a bit. Boil the potatoes in a similar manner as described in the tater tots recipe…just cut the potatoes in half and boil them for about 10 minutes. They don’t have to be fully cooked, but cooked enough for easy shredding. While the potatoes are still hot, peel the skins off. Set the potatoes aside to cool.
When you’re ready to make your dumplings, fill a large pot with water and put it on the stove to boil.
Now you’re ready to shred the potatoes. You can use a potato ricer or just a plain old cheese shredder will do. Place the shredded potato into a large bowl, add the eggs, flour and a pinch of salt. You can start by mixing with a large spoon, but once the ingredients combine, knead the dumplings into a smoother dough.
Once your dough is ready, split it into 2 loaves. I’m still perfecting my smooth dough technique, but you get the idea.
Place them in the boiling water. Boil the loaves for 10 minutes. Then flip them over and boil for another 10 minutes.
Remove the loaves from the water and place them on a cutting board. My mother suggest poking them with a fork to let the steam escape if you aren’t going to cut them immediately. Use a thread to cut them. Simply place the thread under the loaf and cross it over top, gently slicing the dumplings to the desired thickness.