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Vegan Central/Eastern European Recipes
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Knedliky- Czech Potato Dumplings
From: joy

My great-grandparents were from Bohemia, and this is a recipe that has been handed down from them; my grandfather taught me to make it. He made it for Christmas and Thanksgiving for as long as I can remember, as the dumplings are absolutely wonderful in au jus gravy and provide a wonderful addition to any roasted vegetables and a good companion to sauerkraut. It's a recipe that involves a lot of visual cues as to the texture, but it's pretty easy, especially if you have a big food processor and someone to give you a hand ;) Make a lot; the dumplings are always better the second day :)

1 dumpling per potato

  • 8-10 potatoes (1 dumpling = about 1 potato)
  • 1 tablespoon salt
  • 1 teaspoon baking powder
  • 3 cups flour (as needed for thickening)

Peel potatoes.

Put in food processor to grate.

Put 2 pots (sprayed with Pam) of boiling (between simmering and rolling) water on stove w/ a little salt in them.

Dump contents of food processor out into bowl, pour off/squeeze out as much water as possible, put back into food processor and liquefy.

You want to get as much water out as possible so that you don't have to thicken it much later, but you don't want the potatoes to be super dry.

Put liquid potatoes in a bowl.

Sprinkle 1 level tablespoon of salt over them.

Mix in with a wooden spoon.

Add a teaspoon of baking powder and a cup of flour and mix.

Add flour until stiff-- till you can pick up a spoonful of the mix with a wooden spoon, hold it upside down, and it slowly plops off.

Take wooden spoon, warm it in the hot water.

Take a scoop of mixture and set in hot water (still on the spoon), letting it sit there until it easily falls off the spoon. Repeat with the rest.

Turn the heat down (to about medium), and cook for 25 min, stirring often.

Pull out, pour water off, put in bowl.

Knedliky has very little taste of its own except a light potatoeyness, and is particularly yummy with a good vegan gravy.