Czech Potato Dumplings – Bramborové knedlíky

Step 1

MAKE AHEAD: Boil the potatoes with their skins the day before and let them cool completely (preferably overnight). Before making the potato dough, bring a pot of lightly salted water to a boil on the stove.

Step 2

Peel the cooled potatoes and shred them finely on a hand grater.

Step 3

Place shredded potatoes in a large mixing bowl. Whisk together the flour, farina, potato starch, and salt. Add to the potatoes along with a whole egg.

Step 4

Process the potato mass into a homogenous, smooth dough. Keep a small amount of flour on the side so that you can dip your hands in it in case the potato dough gets too sticky.

Step 5

Divide the dough into two equal parts. On a work surface, roll each into a 2-3 inch (5-7 cm) thick cylinder. The length of the cylinder is determined by the diameter of the pot you will be cooking the dumplings in. It is usually in the range of 8-10 inches (20-25 cm).

Step 6

Immediately after forming the dumplings, place them in slightly boiling water. Check after a while. If they are stuck to the bottom, use a fork to gently release them to float.

Step 7

Cook the dumplings for 20-23 minutes.

Step 8

When cooked, carefully remove the dumplings from the pot – a long slotted spoon is a great tool for it.

Step 9

If you are not serving the dumplings immediately, brush them with a little melted butter or lard to prevent the surface from drying out. Prick the dumplings with a fork to release the steam from the inside.