Knedliky: Czech Dumplings

No Czech meal is complete without knedliky. These soft, pillowy dumplings are the quintessential accompaniment to almost every traditional Czech main course, from svickova to roast duck. Unlike the dense dumplings found in other cuisines, Czech knedliky are light and spongy, designed specifically to soak up the rich sauces and gravies that define Bohemian cooking.

Two Main Types of Czech Dumplings

Czech cuisine features two primary varieties of knedliky, each with its own character and ideal pairings. Understanding when to use each type will elevate your Czech cooking to an authentic level.

Houskove Knedliky (Bread Dumplings)

The most famous variety, houskove knedliky are made from a yeast-risen dough enriched with cubes of stale bread. These dumplings are light and airy with a slightly chewy texture from the bread pieces. They excel at absorbing creamy sauces and are the traditional choice for serving with svickova, rajska (tomato sauce with beef), and other sauced dishes.

Bramborove Knedliky (Potato Dumplings)

Denser and more substantial than their bread-based cousins, potato dumplings are made from mashed potatoes combined with flour and semolina. Their firmer texture makes them ideal for pairing with roasted meats and drier preparations, particularly the classic vepro-knedlo-zelo (roast pork with sauerkraut).

Houskove Knedliky Recipe

Instructions for Bread Dumplings

1. Activate the yeast: Dissolve the yeast in warm milk (about 37°C/98°F) with a pinch of sugar. Let stand for 10 minutes until foamy. This step is crucial - if your yeast does not foam, it may be dead and you should start fresh.
2. Mix the dough: In a large bowl, combine flour with salt. Make a well in the center and add the eggs and yeast mixture. Mix until a shaggy dough forms, then knead for 8-10 minutes until smooth and elastic.
3. Add bread cubes: Gently fold in the stale bread cubes, distributing them evenly throughout the dough. The bread pieces should be about 1-2 cm in size.
4. First rise: Cover the bowl with a damp cloth and let rise in a warm place for 45 minutes to 1 hour, until doubled in size.
5. Shape: Turn the dough onto a lightly floured surface. Divide into 2 or 3 portions and shape each into a log about 8 cm (3 inches) in diameter. Let rest for 15 minutes.
6. Cook: Bring a large pot of salted water to a gentle boil. Carefully lower the logs into the water. Cover and cook for 20-25 minutes, turning once halfway through. The dumplings should float and feel firm when pressed.
7. Serve: Remove from water and pierce immediately with a fork or toothpick in several places to release steam (this prevents a gummy texture). Slice using thread or a sharp knife and serve immediately.

Bramborove Knedliky Recipe

Instructions for Potato Dumplings

1. Prepare potatoes: Boil potatoes in their skins until tender. Peel while still hot and pass through a ricer or mash thoroughly. Let cool to room temperature - this is essential as hot potatoes will make the dough sticky.
2. Mix the dough: Combine the mashed potatoes with flour, semolina, egg yolks, and salt. The ratio of potato to flour should be approximately 3:2. Knead gently until a smooth dough forms that does not stick to your hands.
3. Shape immediately: Unlike bread dumplings, potato dumplings should be shaped and cooked right away. Resting makes the dough sticky and harder to work with. Form into logs about 6-7 cm in diameter.
4. Cook: Lower into gently boiling salted water. Cook for approximately 20 minutes, turning once. The dumplings are done when they float and feel firm.
5. Serve: Pierce to release steam and slice immediately. Potato dumplings are best served right away as they become dense when cold.

Expert Tips for Perfect Knedliky

• Use the right flour: For bread dumplings, instant or quick-mixing flour (like Wondra in the US) produces a lighter result than regular all-purpose flour.
• Stale bread matters: Fresh bread will make your dumplings gummy. Use bread that is at least 2-3 days old, or dry fresh bread in a low oven.
• Gentle boiling: A rolling boil will break apart your dumplings. Keep the water at a gentle simmer.
• Pierce immediately: The steam release step is crucial. Skipping it results in a gummy, unpleasant texture.
• Slice with thread: The traditional method uses a piece of strong thread or dental floss to slice the dumplings cleanly without compressing them.
• Serve fresh: Knedliky are always best served immediately after cooking. Leftover dumplings can be sliced and pan-fried in butter the next day.

Serving Suggestions

Bread dumplings are the classic pairing for:

• Svickova na smetane - cream sauce with beef
• Rajska omacka - tomato sauce with beef
• Koprova omacka - dill sauce with hard-boiled eggs
• Znojemska omacka - pickle sauce with beef

Potato dumplings pair excellently with:

• Vepro-knedlo-zelo - roast pork with sauerkraut
• Pecena kachna - roast duck with red cabbage
• Svickova (some regions prefer this combination)
• Any dish featuring roasted meats

Storing and Reheating

While fresh is always best, leftover dumplings can be refrigerated for up to 2 days. To reheat, slice and steam briefly over boiling water, or pan-fry slices in butter until golden on both sides. The pan-fried version, while not traditional, makes an excellent use of leftover dumplings and is particularly delicious for breakfast.