Dumplings – Domácí knedlík

blog_image_dumplings

Ingredients:

Makes: 3 dumplings (each approximately 3.5″ x 8″)
Prep: 15 min
Kneed: 5 min
Rise: 2 hrs
Hands On: 3 min
Second Rise: 10 min
Cook: 1 hr 5 min
Total: 3 hrs 38 min

1 1/3 cups milk
1 tsp sugar
1 tsp yeast
3 1/2 cups Wondra flour (you need to buy at least two Wondra flour containers if you purchased the 13.5 oz size container) or similar coarse flour
1 tsp salt
1 egg

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110 comments
  1. I have been looking for a website like this for a LONG time! Thank you!

    1. 🙂 Thank you for such a great feedback. Made my day!

  2. Thanks you so much for the recipe and the youtube video my husband is czech and misses the food like crazy.. ive tried ap flour recipes and they never work sooo excited to try this out… THANKS!!!! Looking forward to ur bread dumpling recipe. ..

    1. I am glad to help 🙂 Thank you for such a great feedback. I will work on the bread dumplings video soon.

  3. I tried your recipe in half portion just now and two logs turned out nice. I used Robin Hood best for blending flour and I added cubed staled white bread in. My husband and I just visited Prague in May and are trying to make beef goulash with bread dumplings at home. We found the inside of the dumplings slightly tougher than those we tried at Prague. Do you know if it has to do with the flour? Have you tried substituting some flour with cake flour? I assume cake flour will make it less chewy. Also, the outside of my dumpling log is kinda soggy. Do you have any suggestion to avoid that? The taste is great and I can’t wait to try your goulash recipe next.

    1. I would say it is a problem with a flour. I would try Wondra or Semolina flour. The middle should be soft. I never tried to use cake flour. Some outside parts of my dumplings are little soggy too. I tried to wipe it with a paper towel little bit. But it tends to stick. I will try to make bread dumplings with Semolina flour and see which one I like better. Good luck on the goulash 🙂

      1. I have the same problem, with soggy knedliky, but the longer they rest the better they become. Just let them dry out a bit. Not perfect but ok:)

        1. I recommend using a steamer. When I made a video I didn’t have one, but now I do and love it. So much better this way. 🙂

          1. Hello, I love your cooking videos! I have a couple questions, when you steam the dumplings do you steam the whole roll of dough at once or do you cut into slices? Also how long do you steam them for? And one more question, what kind of yeast are you using? Rapid rise bread yeast? Thank you for your videos and your time!!
            Brent

          2. Hi Brent, if you mean steaming to cook them I steam whole thing for 20 minutes. If heating up I steam them sliced for about 3 minutes or until warm to touch. I use active dry, never rapid rise.

  4. Your video was great! These turned out SO much better than my first attempt (a couple years ago). There were just not enough directions in the Czech cookbook my husband brought back from Prague. Before we ever met, he lived there for almost 2 years and dumplings are his favorite. We visited after we were married, so I knew what they were supposed to be like. Last time was a failure. Your instructions resulted in success. Now my husband wants to know when you will have a recipe for ovocné knedlíky (fruit dumplings) available. =)

    1. Thank you so much for such a nice comment 🙂 I am so glad they turned out right. I also have here on my website recipe for Bread dumplings and honestly they are even better. I already measured out and write down recipe for fruit dumplings with US measurements, I just have to record it now. They are amazing. We have some friends in Germany and every time we went I had to make fruit dumplings. 🙂 I will try to have make it soon.

  5. Thank you for your recipe contribution. Delicious!

    1. 🙂

  6. Yes, thank you for that recipe. When I was in the US I bought some Wondra and it worked great. Back here in Canada I used the Robin Hood Special Blend Flour and it also works. Now all my friends can taste what I was talking about and some that visited can also get a taste of what some of them enjoyed when they visited the Czech Republic.

    1. Yay. That is great. I am glad they came out well for you. Yes dumplings was one of the things I missed the most, so I had to find the way how to make them. 🙂

  7. Diky za super recept! Prave jsem dojedla gulasek s knedlikem a jsem moc spokojena.
    Delala jsem ho z all purpose a vysel uplne v pohode.

    1. 🙂 Tak to je parada. Jsem rada, ze se povedly i z obycejne hladke mouky. To je dobre vedet.

    2. Ja taky delam z All purpose flour a jsou bajecny!

  8. thank you so much for this recipe. I want to know- to freeze these to serve in a couple of days- do I need to slice them, or can I freeze the whole loaf? I am making for a large party, so need to make lots!

    1. I freeze the whole dumpling. I put it in aluminum foil and then into Ziploc. It freezes very well. 🙂

      1. They turned out great! thanks so much!

        1. I am glad they did 🙂

      2. How do you reheat them? I made the goulash – it was great – I am making the dumplings today for the first time

        Thank you

        1. I reheat them over the steam in a vegetable steamer. That works the best. 🙂

          1. When you reheat the frozen dumplings, do they need to be defrosted by sitting out at room temp for several hours prior to steaming them? And, do you steam them whole, or do you cut them first?

          2. I cut them first and steam them sliced. It would be hard to cut them while frozen. I recommend to defrost them first. It doesn’t take much time. As soon you can slice them you can steam them.

      3. I slice them and freeze ….no problem

        1. How do you defrost the sliced knedliky? Just sit the bag out at room temperature? Then how to reheat? Microwave?

  9. Thank you so much for your website. I love learning how to make all the yummy foods that my grandma (she came from a small village near Brno) used to make for me….and these dumplings were always my favorite! We always called them shishky. Now I can teach my own daughter. Thanks Kristyna!

    1. Thank you Linda for such a sweet comment. I am from Brno 🙂

  10. Dear Kristyna,

    Thanks to GOD for your site, and most of all your genuine kindness in sharing your superior cooking skills and tips with other women. It is a rare quality. Most women keep these secrets to themselves. My husband is from Prague, and I have been attempting to make the knedliky for a long time now. None of the recipes worked. It was always not the way they are, my husband said. I made your recipe for him with a baked duck, and he loved them. He said that is the knedliky as it tastes back home. I am grateful to you for what you have done and your kindness. Looking forward for more! May be one of these days you can teach us how to make the dumplings with some sort of shkvarki filling, he talks about or the skubanek patties.

    Respectfully,
    Aida Bohm

    P.S.: I am honored to leave a tip for your fine work!

    1. Dear Aida,

      Thank you for your sweet comment and the tip. 🙂 It brought big smile to my face. I will be for sure working on the potato dumplings with filling. 🙂

  11. I came upon your website yesterday while I was making goulash. My parents are from the Tabor and I always loved it when my Grandmother would come and visit and make all the traditional Czech meals. My brother and I used to fight over how many fruit dumplings we would each get. I have tried to make knedliky in the past but it was very complicated and would turn out so-so. I was so excited to learn about Wondra flour since my Mom always said that we didn’t have the right flour here. I made them yesterday and they turned out great! I spent most of the day watching all of your videos and particularly liked the one with your Mom as it reminded me of my Grandmother. Thank you for all of your helpful tips – rising the dough over steam pot and poking the knedliky to prevent them from deflating. Great website, I look forward to you posting more recipes and videos.

    1. Thank you for your sweet comment. 🙂

  12. Just a quick note. Wondra flour is not available in Canada but they say that Robin Hood Easy Mix flour is comparable. Wondra is a wheat and barley flour combo, while Robin Hood is a wheat flour. Have you had anyone try the recipes using Robin Hood Easy Mix?

    1. Yes, people from Canada told me that Robin Hood flour works great for them instead of Wondra.

  13. I tried these today. One of them came out amazing. (Skoro stejně jako v české republice) =D
    But the other two came out hard and solid in the middle, and soggy on the outside. I used Wondra. Did I cook them too long?

    1. Hm, that is strange. I am sorry to hear that. I notice for me is very important the steam. If I have the lid too open or if I lift the lid, they will deflate. 🙁 Making dumplings is not easy. Give it another try and hopefully they will come out perfect. Even I have sometimes deflated dumplings. Some people use steam pot and steam them. I have never tried it. This way they are not soggy. Good luck next time.

  14. Thank you so much for posting this recipe! My husband and my father in law are Czech, and I have been searching for a recipe that would please them! They more than approved the dumplings! And making the dough in the bread machine was so easy! Thank you so very, very much! I would love to make them goulash if you would ever consider posting a recipe for it! Thanks again, Amanda

    1. Thank you for such a great comment, Amanda. It made me smile. 🙂 I am glad they approved the dumplings. 😉 I do have a goulash recipe. Here is the link: http://www.czechcookbook.com/beef-goulash-hovezi-gulas/
      Enjoy. 🙂

  15. Thank you very much for sharing us this recipe, Kristyna…every year we visit Prague and always enjoy this yummy dumpling together with the famous gulash. I have try your dumpling recipe but use regular cake flour (we live in Austria) instead wondra as you suggested and it turns out wonderful. I did half of dough by steamed and the result is also good and soft. Thank you again and looking forward for your next recipes!

    Cheers,
    Dina

    1. Thank you Dina for your great feedback. 🙂 I am glad it worked with regular flour. This is helpful to other viewers outside of the USA. Many greetings to Austria. 🙂

      1. Cake flour? Is that self-raising out here in England?

        1. Wondra is also called instant flour. It is more course than all purpose flour. I tried to make dumplings from all purpose flour. They looked nice and were fluffy, but harder to chew. Not as soft. So it works with all purpose, but it is better with more course flour. If you have close by Czech, Polish or Russian store, they usually have more course flour what you need for dumplings.

  16. I made the chicken paprika and it turned out great! But my noky and dumplings didn’t turn out so good. I used the Wondra flour for both. The noky just fell apart into little pieces as I dropped them into the boiling water. For my dumplings, I did the double boiler trick to get my dough to rise quicker and the dough cooked to the bottom of my bowl. I was able to salvage half the dough. What am I doing wrong?

    1. I am sorry to hear that. 🙁 For the dumplings your water was too hot, which cooked the dough on the bottom. Next time just let it rise without the broiler for 2 hours to prevent this. Or don’t have the water so hot and before you put the bowl with the dough on, let some more steam out. It looks like the noky needed more Wondra flour. Measuring with cups is not as accurate as with grams and scale. Make sure the cup of flour is really full cup. I hope next time it will all turn out much better.

  17. I have a question.Everytime i make dumplings it gets flat when i put it in the water. The water is Boling when i put them in and cover them. Also the outside of the dumplings gets very soggy.PLEASE HELP!! Also great website keep up the great work!!

    1. I am sorry to hear that. Are they flat when you put them into the water or after cooking? If while cooking them they get flat I wonder if the water was boiling the whole time. It happens to me sometimes when I walk away and water is not boiling when I come back. Which means it didn’t have enough time to cook inside and after turning them, they get flat. It is important to have gentle boil the whole time.

      1. No they are puffy when I put them in. I notice it when I flip them over. Also I see you were using a dry measuring cup for milk and wet Measuring cup for the flour just wondering if that’s the way I should do it. Normally it’s the glass one is for wet. But the one you have might be for both. And you should open a restaurant. I would love to eat there. Me and my dad are always looking for a place to eat.

        1. Hmm, I don’t think it is measuring cups. I think it might not be boiling the whole time. When you flip it and it is not cooked all the way, it will deflate. I wonder if that is the problem. Dumplings are sometimes like a science. Hopefully next time they will turn out better. And yes, that is my dream to have a restaurant one day. That would be amazing!:)

          1. OK so i tried again. And this time it came out perfect!! Thanks for the help. And I know you are from the Czech Republic and you guys dont normally make this dishbut my dad is Slovak and he would really happy if you can do a video on how to make Halušky. 🙂 thanks for everything!

          2. Yay!!! I am so happy to hear, that this time they turned out perfect. 🙂 My grandma is actually Slovak. 🙂 But she married a Czech and lives in Czech. When my mom married my dad, she had to learn how to make halusky for my dad. 😀 But my grandma makes them with cabbage not brynza. I was actually working on this recipe with zeli before, but have to perfect it. 🙂 I have never had the one with brynza so I don’t know how it suppose to taste. Next time we go to Czech, we have to visit Slovakia and have real Halusky with brynza and then I will know. 🙂 But I will definitely be working on the one with zeli. 🙂 I love that dish!

  18. Thank you so much for your recipe and your video! My step mother, who was also czech, passed years ago, but this was always one of my favorite dishes. I tried two other recipes without much success and started to give up hope before I found your video. Even the smell while cooking is right! I can’t thank you enough for letting me have a little piece of her back if only in my kitchen.

    1. Wow, your comment melted me. 🙂 This is the heartbeat behind Czech Cookbook and reason why I am doing this to bring all those wonderful recipes and memories back and keep our Czech culture alive. Thank you for giving me such an amazing feedback!

  19. You are such a cute young woman and a great cook.
    I have been married to a Czech for 60 years and always made him his favorite recipes, but sometimes my yeast dumplings collapsed. : (
    I tried yours with Wondra and now they will never collapse again.
    I thought he would not like them with such an odd flour, but you can guess
    he loved them. Success !!
    PS. I will try and pin your recipe to my Mac Book for easy use in my kitchen .
    Thank you and please keep cooking.

    1. Aww, thank you Sigrid for your lovely comment. It truly melted my heart. It makes me so happy to hear that your husband enjoyed the dumplings. 🙂 And wow 60 years of marriage. That is just touching! I will surely keep cooking and recording new recipes. 🙂 I am always in the kitchen working on creating new recipes. Which sometimes takes months to perfect. We are working on our first Kindle cookbook. Hopefully it will be done soon. 🙂

  20. Wow. I love Czech food and lived in Havirov, Olomouc, Usti and Labem and Mlada Boleslav over 8 or 9 years. Your recipes bring back so many memories of good pub and restaurant food. Luckily, here in London,new can get Czech knedliky flour so I am going to have a bash at the dumplings. Thanks again for the recipes.

    1. Wow, that is great you have lived in Czech for so many years. It makes me happy to hear how much my recipes are bringing back wonderful memories. 🙂 Wishing you the best of luck making the dumplings. 😉

  21. I have made this recipe several times now. The first few times were great, and the dumplings were outstanding, but the last two times, my dumplings have fallen after I’ve taken them out of the boiling water. They shriveled up into little, hard, doughy lumps. I’m not sure what I’m doing wrong. Do you have any suggestions? Am I letting it rise too long? Not cooking it long enough, or hot enough? I’m not sure what to do to fix this problem, but it is so disappointing to spend all this time preparing a meal, only to have it flop at the final step. Thank you for your help.

    1. I am so sorry to hear that Anne! 🙁 I am thinking they are not cooked enough. Make sure the water is boiling the whole time. It has happened to me before as well. 🙁 You could also try to steam them if you have a steamer. But I have not tried it yet, so I am not sure how long they would have to be steamed for. I hope next time it will work and you will have beautiful dumplings again. Wishing you all the best!

      1. Is it possible to cook them too long? Tonight, I had the same problem. One came out great. One complete deflated and was hard as a rock. The third was good in the middle, but deflated and hard as a rock at the ends. I am cooking them two at a time in a large pan. Could that be the problem? The largest one was the one that was fine, and the fact that the middle sized one was good in the thickest part, but elated at the thinner ends makes me wonder if I’m over cooking it? I have tried 11 minutes per side, and they still deflate sometimes. I am so frustrated! Thank you!

        1. I am so sorry to hear Anne that you keep having same problems. 🙁 I would want to suggest if you can try something different. When you take the dough out normally I would tell everyone to not kneed the dough and just carefully make dumplings. I have actually tried to do it differently and I don’t remember after that they would deflate on me. But they do tend to crack on the top, which is still better than deflated dumplings. Please try this method and let me know. After I take the dough out I divide it into 3 similar portions. I kneed each piece and make a dumpling. They will now be much smaller. Let them rise for about 15-20 min. And boil as usual. Sometimes they crack because they expand in the water too fast. But like I said still better than deflated dumplings. I hope this method works. I know how frustrated it can be. 🙁 Also if you have a bread machine, you can make the dough in it which is much less work and works great! 😉 Cooking two at the same time shouldn’t be a problem. I do that sometimes too. But I would still stick to just 10 min. per side on gentle boil.

  22. I love this recipe my wife’s mom is czech and she was a chef at Babylon in Czech Republic. She has since moved away and you have given me a base recipe to work with to make the beef sirloin recipe. I have just about mastered it. I have followed your recipe perfectly and I have found that the dumplings recipe makes two logs rather than three and cooked at medium high 7 mins each side works best. I have one tip for the beef sirloin sauce and that is at the end add 2 tablespoons of brown sugar and some more salt. As well as it needs another flour rue to thicken it slightly. Give that a try you will love it with the brown sugar. Amazing

  23. Another side note I use robinhood easy blend flour it is the best I’ve tried. I like my dumplings a little chewy rather than soft like bread. It has to have a bit of elasticity like a sponge. Other flour has made it turn out like bread that crumbles. My two cents if you want bread then just buy white bread if you want dumplings that flour I mentioned will do that for you.

    1. Great info! Thank you Brandon.

  24. Krystyna, I have moved back to Germany, just 20 minutes from the Bohemian border. Which flour do I buy here (Deutsch or Cesky)? Thanks!

    1. Hrubá mouka. Just try to start with less and add flour as needed.

  25. I started make bread dumplings cookware Nguyen and hem and wrap dumplings in saran wrap using toothpicks to keep wrap in place.Dumplings are not soggy I cook them for 20 minutes .

    1. I am glad to hear they are not soggy and it works out for you. I just don’t use plastic in boiling water since plastic releases chemicals. Just my personal preference. But steaming them would probably work the best to prevent sogginess.

  26. Thank you for this recipe! I have made similar dumplings, but smaller (just spoonfuls dropped into broth) for a long time. My grandfather was Czech and my mom said they were his favorite food. I can’t wait to try these bigger ones.

    1. Wishing you success!

  27. I meant to add, my family actually are from Sudoměřice so not very far from Brno!

  28. Hi Kristyna!
    Thank you for your website, it is really very helpful! I am from Havířov, Czech Republic. I have lived in Brno for 6 years because I studied there :). I moved with my husband to Boise, Idaho one year before. Your website helps me with cooking because some of the ingredients are hard to find… or at least it confuses me (for example flour). I have one question. My husband found “pšeničnou krupičku” at Walmart. He was so exciting that he bought 3 packages there. Now, I am wondering what I should do with it. Can I use it to some kind of dumplings? I know that semolina is from durum wheat so I can’t use it but maybe krupička is different?
    Thanks!
    Katka

    1. Hi Katka! Hm, I would probably try using it for dumplings, but start using less and add as need it. Some people do use semolina for dumplings or at least mix it with other types of flour like all purpose. I hope it works out.

  29. Why dies the cook time say 3+ hours if it only boils 10 minutes per side? Thanks!

    1. Because I count also the rising. That is why total is over 3 hours.

  30. My great grandparents immigrated over from Czech and growing up momma always talked grandma Berans dumplings and kolaches for breakfast. This website is a God send I can’t wait to try these recipes for momma. I know they won’t be grandma’s but she hasn’t had them in probably 50+ years. Thank you so much!

    1. Wow! That will be amazing! I am sure your mom will be so happy!

  31. Hi Kristyna,
    I’m originally from Liberec and I was looking for the longest time for the substitute of the three different types of flour as I knew from Czech Republic. In Canada is hard to find Wondra flour. Finally I figured out and use Robin Hood for blending mixed with semolina. Using your recepie it turned perfect.
    Thanks

    1. Hi Mike, I am glad to hear! Yes my Canadian viewers are having big success with Robin Hood flour. 🙂

  32. Hi. I’ve made these dumplings before using your recipe and they came out amazing. I have a question, I have a niece with a milk allergy. Can you substitute a milk alternative? Soy or almond? Has anyone tried this?? Please let me know. Thank you

    1. Hi Jennifer, I have not tried to substitute it with other milk so I am not sure, but it is definitely worth the try. Maybe even using just water. Wishing you success!

  33. I came across your recipes while looking for Koprova Omacka. Found several of your other recipes and I’m already a big fan, even though I haven’t started one yet.

    A couple of questions, please; I bought the Wondra flour and some yeast, but which yeast do you use, rapid rise or regular? I see you use yeast in several recipes that interest me, including Kolache and fruit dumplings. I don’t want to use the wrong yeast.
    Secondly, with the Koprova Omacka, I like it with beef. What cut of beef do you use and how to you prepare the beef? Boiled beef?

    If I can find the time this week, I will be making plenty of your recipes! I grew up in the Chicago suburbs and at least once a month we would go to a Czech restaurant. Now, no longer in the area, I’m excited to see all this online!

    1. Hi Jim, hope you will enjoy my recipes. I always use regular active yeast.
      Cook and use the same meat for Koprova omacka as in my recipe Beef with sweet tomato sauce. Wishing you success! Let me know how it went.

  34. My 12 year old son came home from school with an assignment to share a dish from our roots with his class. I knew our family dishes but I wasnt sure how authentic they were. After reading this website, I am excited to try doing our dishes the Czech way. Thank you!

    1. I hope you enjoy my recipes!

  35. I made your dumplings and they came out great. I remember that on the video or possibly in the written recipe which I do not have access to at this moment you mentioned that these dumplings … that is, the dough… could be made in a bread machine. Can you tell me how you do this? My bread machine is really old, but does have a dough cycle. I wish I could find this info online… hopefully you will respond to this comment.

    1. Yes, you can put everything in bread machine. No need to warm up the milk. Mine has yeast dispenser on the top. If yours doesn’t just put everything in. Use dough cycle.

  36. I am on your video and I see the ingredients list, but not the directions for the recipe! Thank you Jane

    1. I don’t have directions written down. I am writing my first printed cookbook where it will be. They are also in my Kindle Cookbook.

  37. Thank you very much for this video and recipe! I’m currently making the dumplings with goulash. I grew up eating my mother’s Czech dumplings (often with Svickova) but never actually tried making them myself since they look quite tricky. I guess I’ll know if I’m ready for marriage tonight!

    1. I hope they turned out well. 🙂

  38. I made these last night with total success!! I am married to a Czech so the bar is set high when I attempt Czech recipes and I had a very happy honey. I used the bread machine to make the dough. Your very thought out directions help make these a success, especially when it came to boiling water. Plus, I followed your lead with a glass lids which helped me keep a better eye on the water. I served this with your recipe for goulash. It was different then the recipe I got from his family but that’s what I like about Czech recipes, many families have their own. And I like the variety in that. That you for your recipes and style of teaching. I enjoy them. Zdenek appreciates them too 🙂

    1. That is great Kimberly! Great job! Dumplings are not always easy to make. 😉 So nice of you to make such food for you hubby! I am sure he is very blessed to have you! 🙂

  39. Thank you so much Kristyna for posting this recipe! I made the dumplings tonight along with your sauerkraut recipe for my husband’s Czech grandma. Both met with her approval and she called my dumplings a masterpiece! She couldn’t believe a Canadian girl could make true Czech dumplings! I was only successful thanks to your fantastic instructions. 😀 They turned out perfectly fluffy and I used Robin Hood Easy Blend Flour. (Also the sauerkraut was the best I ever had!)

    1. Wow Emily! Your words brought big smile to my face. This makes me so happy to hear and I am really proud of you! Dumplings are not easy to make. 😉 Thank you for letting me know what type of flour you used. That was very helpful!

  40. Do have any ideas on cooking the Knedliky at altitude! I’m in Colorado!

    1. I don’t have experience with that. I would try using bread machine for the dough since it provides heat and might help.

  41. Thank you so much for this recipe! I lived in Czech from 18 months old until I was 13. I am now 25 and wanting to introduce Czech cooking to my husband and son. I want it to become a regular part of my cooking. I made these knedliky last night and made them with kuře na paprice. Tonight we are having it with segedínsky gulaš! I stumbled across your page several months ago when I was making 50 chlebíčky for a party, and I didnt know how to achieve the roll of the ham. I will be using your recipes a lot! Thank you!

    1. Thank you Rachael for keeping Czech meals in your family! I am happy to hear about the dumplings. I hope you enjoy my recipes. 🙂

  42. Excellent video. Thank you so much for sharing. I’ve got mine ready to cook!! Can’t wait to try them.

    1. I hope they worked. 🙂

  43. Hi, tu je Jana, mozme knedliky uvarit nad parou ?

    1. Urcite 🙂 20 minut v pare. 🙂

  44. I love your website, thank you for all your hard work! I’ve made your dumplings a few times, and thought I would share my first fail and why I think it happened, for anyone with similar problems….
    I am a bread baker, and very familiar with yeast doughs, so when I followed your recipe the first time, I’m afraid I didn’t pay close enough attention and just assumed that after forming the logs I should let them rise. (I believe you say in the video to let them “rest” for 10 minutes, or maybe it was just while the water is heating, I don’t remember. But anyway, point is, I wasn’t listening 😉 So I went ahead and let them rise as I would for bread loaves, a good 30-40 minutes. Then I boiled them and they deflated into a mess– soggy on the outside and tough on the inside. About half of it was edible. I was really disappointed! But I decided to persevere! I tried it again a few weeks later, and watched your video again, more closely this time. After a brilliant success (yea!!!!) I realized that the boiling water puts the dough into ultra-fast rising mode, unlike the dry heat of an oven, so they need to go in shortly after the dough has been formed, before any real rising has happened, or there will be disaster!
    Making dumplings again tonight, with goulash. Thank you for giving me the recipes for my top favorite comfort food!
    Now, on to my questions– can you tell me a bit more about how you steam them? I’d love to try that if you prefer it. Also, have you tried semolina yet? I can get medium grind semolina easier than Wondra.

    1. I am glad to hear that you didn’t given up and your second attempt was a success. 🙂 You steam them closed for 20 minutes in a steamer. After they are done you need to poked them with toothpick to release the steam. I actually made an easier dumplings recipe which I believe has higher chance for success. 🙂 I will share soon. I tried semolina long time ago and didn’t like it. I stick with Wondra. 🙂

  45. Ahoj Kristyna,
    My mother’s family came from Zlin, while my father’s hailed from Rakovnik. All came to the US about 100 years ago. Growing up near Chicago, eating Czech food as a child seemed as normal to me as burgers & fries. It has been such a treat to come across your website and be able to make so many great Czech dishes that I remember from my childhood.
    While I’ve never seen Czech flour in the US, flour from Poland is readily available in the the Chicago area. There are many types: Wroclawska, Poznanska, Krupczatka, etc. Do you have any experience or recommendations using a certain variety of Polish flour for knedliky? How about in other Czech baked goods?
    Keep up the great work! Might I suggest some recipes for polivka z jatrove knedliky, livance, koblihy, and moravske kolache?
    Thanks again!!!

    1. Ahoj Charles, wonderful family history! 🙂 Yes for knedliky you would want to use Krupczatka. I don’t have Polish store close by and never used this flour, but my friends are using this to make knedliky. I use Wondra flour, that can be found in US stores even in Walmart. 🙂 It works great for me. I use it for dumplings and gnocchi. For pastries I use regular all purpose flour. Yes I am planning to create the recipe for this soup with my brother since he makes the best one. 🙂 All the other suggestions will definitely be here. 🙂 I already worked on koblihy, but I need to perfect the recipe some more. 🙂

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