Czech Dumplings




Introduction: Czech Dumplings

This is the recipe for one kind of czech dumplings.
There are so many kinds using yeast or baking powder, with or without egg, with or without stale bread.
It's a little like chili, bread, fried rice... everybody got his or her favourit/best recipe and everybody is right in a way.
This is my way to make these wonderful sponges :) So in case you are in need of very soaking dumplings (mybe your Goulash turned out to be a little too juicy) this is a good start.
Usually you would use a special flour, which is in czech called "hruba mouka", in german "doppelgriffig", "Dunst", "Wiener Griesler", "Spaetzlemehl", depending on the manufacturer.
This flour is a little coarser than normal all purpose or bread flour. So in this case I used a mixture of bread flour and semolina 2:1 which does work all right.

Step 1: Ingredients

In grams
  • 340g bread flour
  • 160g semolina
  • 1 egg
  • 1tsp salt
  • 150ml whey (leftover from cheesemaking, you can as well use ordinary water)
  • 1 sachet dry yeast
In ounces
  • 12oz bread flour
  • 5,6oz semolina
  • 1 egg
  • 1tsp salt
  • 5fl. oz. whey
  • 1 sachet dry yeast

Step 2: Tools

  •     kitchen scales
  •     1 big bowl
  •     1 large wooden/plastic spoon (opt. bread machine, food processor)
  •     1 large pot
  •     thread

Step 3: Procedure

  • mix yeast with a little water (aprox. 1 Tsp)
  • measure water, flour, semolina and salt; beat egg
  • mix semolina and flour (works best when you pour them together through a sieve), add salt and egg
  • form a puddle in flour and pour yeast in, cover with a little flour
  • wait till flour cracks and you can see the yeast work
  • mix in water (slowly) and form a dough (the semolina makes the dough very sticky, it will be much much better to handle after it had time to rest)
  • dough should be rather soft but not too moist...
  • put wet towel over your bowl and take a nap (read a book/start an instructable/prepare lunch with lots of sauce)

Most important: leave the dough alone for about 1 hour

Step 4: 1 Hour Later

  • take dough out of bowl and knead it once more, use some more flour if it's still too sticky
  • seperate dough in 2-3 parts, form loafs and let them rest for another 20-30 min
  • boil water in your largest pot and add some salt (as if you would like to cook some pasta)
  • add loafs to boiling water, cover and decrease heat (it should simmer, not boil)
  • turn once after 10-15min
  • take out after 20-25 min
  • cut with thread
Enjoy :)

Step 5: Leftover?!

The obvious way to use any leftovers is to simpy reheat them over steam (in a strainer).
You could take the slices as a bread substitute in french toast, make croutons with them, toast them and eat them with butter/jam/cheese...
Use them to make breaddumplings or let them dry and grind them up to use them as breadcrumbs.

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    2 years ago on Introduction

    Last year there was a Czech dumpling recipe that we used with many pictures. I can no longer find it. Do you know how I could find an older recipe?


    5 years ago

    Just want to say that flour and cream of wheat works perfect and both are super easy to get. My mother in law was born and raised in Prague and makes this every time she comes to visit but with a beef roast and red cabbage with gravy. OMG it's to die for!! She told me flour and cream of wheat so that's what I always use, she said it's pretty darn close to the original ingredients.


    Reply 5 years ago

    Sorry I know this post is really old but thought I'd just leave a comment for anyone who comes across this article down the line like I did :)


    5 years ago

    I loved it so much it is all I wanted to eat.

    My mothers family was from Prague and settled in WIsconsin. She made all kinds of fabulous Czech dishes. My favorite was roast pork and dumplings with sauerkraut. I missed this dish since she passed away so I finally got the nerve to try make it myself. They came out looking exactly like what I remember and the pictures I see on line. They were a little bit heavy so I wondered if it was the fact that I used all purpose flour instead of the courser types of flour?


    Reply 7 years ago on Introduction

    All purpose flour usually works just fine. Try to give the dough some more time to rise/give the yeast the opportunity to produce some more gas to get a more sponge like texture.


    9 years ago on Step 4

    I didn't expect to find a recipe for "Böhmische Knödel" on 'instructables' but this looks just like my great-grandmother from Český Krumlov/Krumau made it. Try it with a pork roast or roast goose. 5 stars

    I would also like to add that she uses all purpose flour, without the added semolina and they turn out okay. So if anyone HAS to make them but cannot immediately get to some, you will be fine! Hehe

    My grandmother makes these on special occasions (she is Slovak). My favorite. Thank you for sharing the recipe. I always forget to write it down when I visit =)


    9 years ago on Introduction

    These are fantastic. My girlfriend's father is Slovak and makes these all the time. I've asked him how he makes it, but he tells me he just sort of mixes everything together. Thanks for posting a recipe! They look good.