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Traditional Czech Bramborové Knedlíky: Smooth, Close-Textured Boiled Potato-Dumpling Loaves Sliced for Roast Meats and Cabbage
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Czechia
50 minutes
Serves 4
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Traditional Czech Bramborové Knedlíky: Smooth, Close-Textured Boiled Potato-Dumpling Loaves Sliced for Roast Meats and Cabbage
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Boil the unpeeled potatoes until tender, drain them and let them cool completely; potatoes cooked the day before are ideal.
Ingredients quick view
1 kg starchy potatoes, boiled in their skins and cooled
250 g coarse flour
150 g semolina
2 large eggs
2 tsp salt
Tips quick view
Cook the potatoes in their skins the day before for a dry, workable texture.
Shape and boil the dough promptly because potato dough softens as it stands.
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