Czech Potato Dumplings (Bramborové Knedlíky)

Preparation: 15-20mins | Cooking: 30-40 mins, plus cool down time  | Serves: 4-8 depending on how served (see tips)

Ingredients

• ~1kg of potatoes (boiled an cooled)
• 3 cups all purpose flour
• ½ cup semolina
• 2 tbsp corn starch (or potato starch)
• 1-2 eggs
• 1- tsp salt

Method

• In preparation, boil the potatoes with skin on until done. Drain and let cool to room temperature, then peel off skin.
• Mash or use a potato ricer to 'mash' the potatoes.
• Thoroughly combine flour, semolina, starch and salt.
• In a large mixing bowl, add the mashed potatoes, add the eggs, then slowly add flour and mix. Keep adding flour and mixing until you end up with a solid dough. Allow to rest for 10-15 mins.
• Using a floured bench, cut half the dough and roll into a log 5cm (2") in diameter. Cut in half again and fashion in to a consistent form, a log that is a close to uniform end-to-end. Don't get too caught up on this. Repeat with the remaining dough. You should get ~ 4 logs (see tips and alternatives).
• Here they may be some controversy. I like to wrap each log in cling wrap, two to three rounds to seal  (see tips and alternatives).
• At this point you can freeze for later use if you do not wish to use immediately.
• Boil a large pot of water, I recommend at least 4-5 litres, adding a about 1 tbsp of salt.  
• When water is boiling, place wrapped dumpling/s in occasionally rotating to allowing even cooking.
• Approximately 10-15 mins in to cooking remove the dumplings and carefully removed the cling wrap and return to boiling water for another 10-15 mins. Total cooking time should be approximately 25-30 mins, this will depending on the thickness of the logs.
• Once cooked, remove from water and place on a paper towel to allow to dry a little.
• Slice to 1-1.5cm thick pieces and serve garnished with sauerkraut, or as a side to a goulash or any stew.

Tips & Alternatives

• You can use choose to use only semolina rather than a combination with all purpose flour. For some reason I prefer the combination. But experiment and work out your own preference.
• Corn flour can be substituted for corn starch.
• Don't let the uncooked dumplings sit too long before cooking.  They can tend to brown a little. Although there is no change in the taste, they do look better without the discolouration.
• When formed I like to wrap the dumplings in cling wrap, some recipes suggest aluminium foil, some don't suggest wrapping at all before boiling.  I have found wrapping the dumplings in cling wrap for the initial part of cooking helps keep them formed properly and minimised the chance of the dumpling getting a soggy exterior.
• During my childhood, these dumplings only ever came in a log style and then sliced. However after eating in a few Czech restaurants they can also be formed into a ball shape, maybe up to the size of a tennis ball.
• Serving Option: Once the dumplings are boiled and sliced, you can lightly fry them in a little neutral cooking oil to add a nice crispiness and top with fried onion, bacon and or sauerkraut to serve. Great for an easy snack.