Cooking potatoes: Around 1hr, plus cooling time.
Prep: 35 min.
Cook: 35 min.
Total: Around 2hr. 30 min.
6 small or 5 medium size potatoes
3 cups Wondra flour
1 tsp salt
3 Tbsp butter
1/4 cup milk
Water and 1 tsp salt for cooking dumplings.
Can I make the dumplings the night before I plan to cook them, and boil them the next day? Will they rise as they cook after being refrigerated?
I have never tried it, but I don’t see why not since there is no rising agent in them. It should work the same way. I would just wrap them in a wrap or foil. If you try it please let me know how it worked for you.
I’m Czech and grew up there until I was 15. I can tell you that most Czech food is made with flour texture of Wondra (called “polohruba” or half coarse) and even one that is coarser “grubs” especially when making flour dumplings. Potato dumplings should be made with 1/4 mixture of Farina and the rest Wondra. Hope this helps. “Dobrou chuť!”
My nana made her dumplings with farina. Unfortunately she passed before I learned from her. As most of what she made no written recipes, so thank you.
Yes so many recipes are sadly lost. 🙁 I hope these will taste similar. 🙂
My grandmother also used farina and I have the recipe using farina. everyone is welcome to it.
Im from the usa, and ive never seen seen wondra flour, Could i use all purpose flour ?
They sell Wondra in many stores even Walmart and Target have it. It is a blue thin container. You can ask somebody and I am sure they will be happy to help you find it. 😉 I even have some wondra in my amazon store. 😉 I wouldn’t recommend to use all purpose flour for the dumplings.
okay thank .
Ill have to take a look when i go next week.
Can you use rough (hruba) flour? Or do you use half-rough (polohruba) flour? Can these be used instead of Wondra Flour?
You can definitely use those. Either hruba or polohruba but they might be different weight. I think the Czech flours are little heavier than Wondra. I would try use less flour and add more later as needed. If you try please let me know. Would love to hear how it turns out. 🙂
My grandmother was Czech and always made potato dumplings to go with roast pork. Her recipe was much the same as yours, except she cut the dough before cooking (cuts the cooking time down). She used all-purpose flour and they were wonderful. Of course, I wouldn’t know the difference!
I use ap flour and farina (not instant) and they are wonderful. I will try the Wondra flour also. Thanks !
You can get Wondra flour in many supermarkets. All purpose flour will make everything mushy.
I was in Prague and i tried dumplings filled with pork, they were gigant! Can i use this recipe to make the dumplings and then filled them?
It should work, but I have not tested it yet. If you try it, please let me know. I love those filled dumplings. 🙂
What is Wondra flour please?
I am living in Albania and havent seen this flour.
Can i use all purpouse flour? How many grams?
Wondra flour is more course/grainy flour. Closer to salt consistency. Which is much better for any dumplings than all purpose flour. Here is my conversion chart to help you to convert it to grams. 🙂 http://www.czechcookbook.com/conversion-chart/ Wishing you the best of success.
I made these dumplings last year with Wondra Flour and they were amazing! Now Wal-Mart and Target in my area no longer sell the Wondra Flour. Do you have any other recommendations of another type of common store bought flour that can be used? 🙂
That is a bummer they don’t carry it anymore. In our area we have Winco where they carry it. Also Amazon has it. I have seen it in normal grocery stores as well. Good luck finding it. I wouldn’t try to make any dumplings with other flour than Wondra.
I want to make potato dumplings please can you tell me weight for potato’s?
I don’t actually have them in weight. Next time I make them I will weight them.
Spent some time in Prague this Fall and LIVED on Goulash and dumplings! I couldn’t wait to try and duplicate this dish. And then I came across your website. I made these potato dumplings today (with your Goulash!!!) and they were a hit! I’m from Canada and used Robin Hood Easy Blend Flour (same cylinder as Wondra). They were perfect! Thanks Krystina!!
Yay! Makes me happy to hear! 🙂 Thank you for letting me know about the flour. Truly appreciate it! 🙂
I have used Robin Hood’s Blending flour….it worked but I have nothing to compare it with….my husband liked them and for me, that is what counts. Thank you Kristýna for being such a great teacher and helping me learn to prepare traditional for my Czech husband.
That is great that it worked! I have heard from others they enjoy this flour as well. Thank you for your wonderful words! 🙂
Hello, I live in New Zealand and I use a half all purpose flour and a half of semolina for potato dumplings and they are good.
Great to know! Thank you! Many greetings to New Zealand! 🙂
Made these today, couple things, I did use all purpose flour.
Mine came out not as dense as what my Czech grandma makes and she just uses plain flour also. Also, out of the water the outside seemed doughy and uncooked or under cooked?? Is that normal or product of the flour again? Once they cooled the outside seemed to stiffen and setup nicer.
Wondering if I need to some how pack them more if that’s even possible?
The dumplings taste great in my opinion but I want to perfect them so looking for more discussion, opinions.
I would suggest trying to use Wondra. I tried making dumplings with all purpose flour and it wasn’t the same. Wondra makes them softer and less dense. If you try Wondra please let me know.
Hello,do you have recept for Cerveme zeli??
Fantastic cooking site,Thnx.
I only have for white sauerkraut at this moment.
Wonderful recipe! In place of Wondra flour I used 3/4 all purpose flour and 1/4 semolina flour. It worked out great. The dumplings were finished in 30 min. and tasted delicious along side the spinach sauce. Thanks for sharing, I enjoy your videos very much!
Thank you Cindy!
I was wondering if I could use my freeze dried mashed potato flakes instead of boiling potatoes and shredded them. They are more the texture of instant potatoes without the additives. I added the link to show you what I am talking about
My family is from Prague and my great aunt used to make these all the time with pork roast and sauerkraut. YUM! This is exactly what I was looking for, thank you! <3
I have not tried it with dried potato flakes, but you can try to experiment. I just will most likely need more liquid.
Very good – thank you!
Just what I was looking for. How long do you boil them?
35 minutes. All info in the video
My challenge is making these gluten free. and egg free! Eep! Any suggestions?
Yes, that is difficult. 🙁 I am not expert in gluten free flours and am not sure which one would work the best. You might need to try to experiment maybe with smaller portion so there is not as much waster just in case it doesn’t come out well. Wishing you success!
What is wondera flour ?
It is called Wondra flour. This flour is more course than regular flour. Walmart has it.
Ahoj Krystyno, can you please let me know approximately the weight of the 5 medium potatoes? I just want to make sure to get the right proportion for the rest of the ingredients. Bramborove knedliky are my favorite food since I was little. Thank you so much!!! Your website is amazing and I love how you discovered ingredients for the Czech recipes that I struggled for a long time to find in USA like tvaroh and Wondra flour. With your recipes you make me feel home: for example with rohliky that we eat now almost every day. Great job and thank you!!!
It is about 2 pounds. 🙂 Thank you Martina for your words. I am glad to hear how much you are enjoying my recipes. 🙂
Make these all the time with leftover mashed potatoes. They’re gone as soon as I fry them – the kids woof them up like they’re crack on a donut.
If anyone on here is from the UK, could you please let me know what type of flour you are using for this recipe? Thank you 🙂
In the UK the best flour is at Polish store called Krupczatka. That is the only one I heard will work.
thank you for this recipe! i made them yesterday. they taste even better the next day! Díky moc!
I am happy to hear. 🙂
Hi I’m in Australia, what flour can I use here as we don’t have the Wondra flour. Fine semolina perhaps?
In Australia Continental flour, any brand
Ahoj! Both my mom and dads people are from Czechoslovakia. We have traced family back to the mid 1860’s. My dad made potato dumplings. He boiled the potatoes with the skin on, let them cool, then peeled them. He then used a ricer. You make a well in the center and add eggs, salt and flour. You basically knead the dough till your arms almost fall off, then boil. The absolute best way to eat these is cut up and fried in butter the next day. I make them the way he does. I just use all purpose flour and they turn out very good. The trick is knowing how much flour to use, and that can be tricky, especially when you first start making them. Thank you for posting your recipe. People need to know just how good Czech food is!
My pleasure 🙂 Sounds delicious. 🙂
Hello I made your regular knedliky few weeks ago and they turn out perfect. I use the steamer method to cook . Now I want to try the potato version and I was wandering can cook them with the steamer also? and for how many minutes?
I am from Chile, South America but my Pastor is from Czech descendants so I am learning to cook few traditional Czech dishes to prepare for him.
Thank you for your videos . They are wonderful
That is so wonderful of you. 🙂 I am sure he appreciates it very much. Many greetings to Chile. I have actually not tried yet to steam the potato dumplings. But it definitely works. Try to cook them the same time or little longer as the boiled version.
My great-grandma, grandma and mother made potato dumplings with regular flour – no particular brand or farina. They were always perfect! BTW – they were all Bohemian. They made the dumplings at least a day before, quartered them, and refrigerated. When the time came, the dumplings were baked with sauerkraut (Zeli) with caraway seeds. We always had this for Thanksgiving. This year I will try it for the first time, now that all 3 of these women are gone.
I am sorry for your loss, but thank you for keeping the traditional cooking alive. 🙂