Potato Dumplings Recipe - Bramborové knedlíky - Czech Cookbook
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- čas přidán 5. 11. 2014
- Amazing side dish that goes well with many dishes, for example spinach sauce recipe.
Ingredients: www.czechcookbook.com/potato-d...
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I'm so glad I found your website...My husband is Czech and I follow your instructions to the best of my ability and it never fails. The recipes always turn out perfectly. He specially loves the fruit dumplings with blueberries, that was his favorite as a child. I surprised him with it for his birthday, and he was Shocked on how I was able to make his favorite childhood Czech meal. So thank you so much for easy step by step instructions.
Thank you Cindy for your wonderful words! That is so nice you made your husband his favorite childhood dish. :) How thoughtful of you! :)
I toured the Czech Rep. when I was 18 (1969) and we drove around Prague and other areas before heading down the Yugoslavian coast. I absolutely loved the foods, architecture, cobblestone streets... Fortunately there are a lot of travel type videos of the area to remind me since taking a lot of photos in those days was expensive.
I haven't made potato dumplings in so long as I tend to do the bread dumplings when I clean out my freezer to use up those stray hotdog, hamburger, buns, bagels, and breads that I find and are not that fresh anymore, but perfect for Semmelknödel (German Bread Dumplings). It is a good way to use up bits and pieces of older bread and the next morning I slice and fry them to serve with eggs. They also freeze well and I just take one or two out and boil them again to thaw or heat. I bet your dumplings would also be good sliced thin and fried the next morning.
I fondly remember my Mom making similar potato dumplings and putting a plum in each. I wasn't fond of hot and cooked fruit so she would eat the extra plums and I would get the lovely dumpling dough that was then stained purple inside from the plums and sprinkled with powdered sugar.
The weather is cooler now, we still need to self-isolate, I have a lot of potatoes, so what is better than making some of these for dinner tonight to pamper myself! Thank you for sharing.
I hope you enjoyed them and that they will bring wonderful memories. :) You can slice them and fry with some eggs. So delicious!
Thank you so much for showing this recipe. My dad used to make these for me and I never wrote down the recipe. He has died 12 years ago. Now I can make them again and think of him. Much love to you.
I am sorry for your loss. I hope these brought back wonderful memories of your dad. :) Much love!
We live in the US and my family is part Czech and we made these for my grandpa for every birthday. We made them much smaller though, so we could cook them very quickly for lots of people. We served them with pork and sauerkraut. We put melted butter, salt, and pepper over them. Kind of an American spin I guess. Everyone in my family loves them!
We do not leave them dry either. If you bake meat in oven, take the sauce which comes out of it and pour one or two spoons of it over the dumplings on plate. The bigger dumplings are better, since you get the slimy texture on the outside as you boil them. But where you cut them, you get the nice structured texture, ofc you need to use thread to cut it instead of knives. If you bake your meat with bacon, put the small bits of it over them as well, same could work for some veggies (leek, eggplant, garlic).
I'm from Portugal and I just love this recipe!
So glad I found you. My Czech great grandmother died when I was young, potato dumpings are the only recipe I remeber her making. Can't wait to try your version.
I hope it will bring great memories! :)
These are easier and delicious! I make the day ahead and then slice and fry in butter and serve with pork roast and kraut! Oh my! So good
My Czech Mom said she made potato dumplings the way her Czech mother made them in Bohemia. Used Cream of Wheat as a filler along with flour.
My mother added the cream of wheat also
Wow! I was expecting something much like kopytka or gnocchi, but this was a great surprise. I absolutely must try this recipe, it looks delicious, I can't wait to give it a go...
I really appreciate your Czech recipes! It has helped me so much in re-creating these dishes for my mother who is no longer able to cook as she used to. Thank you!!
How wonderful from you to do that! :)
Wow!with that sauce and the eggs on the side these dumplings looked incredible!thanks so much...
My grandmother use Furrina (cream of wheat) and flour along with eggs and potatoes salt and pepper, she would boil them then slice them up and fry them in the pork grease from her pork roast. We sometimes fry ours in butter .. yummy
My mother would add a large serving spoon of the grease off of duck or goose she was making to to the boiling water for added flavor to the dumplings !!
I'm going to try this recipe next time I make dumplings. My dad used to make the most amazing potato dumplings, he passed away I'm 2001 and I never got to write it down. I asked his side of the family for the recipe but it's definitely not his recipe. Theirs calls for extra starch and specifically American All Purpose Flour. They're heavy and starchy and don't have good flavor. The milk, butter, lack of extra starch and AP flour sounds like a winner. Thank you for sharing.
I was happy to find your videos, Thank you for the recipes that I grew up with
❤
I made your knedliky with your spinach cream sauce. Absolutely wonderful. My Czech father was in heaven when I served it to him. Next, I will try your gulas. Keep up the awesome work. Thanks so much for sharing your gifts. Moc dekuji!
Thank you for touching words! Means a lot! :)
Great recipe well explained .Thank you .
These look amazing! Thank you for sharing.
Thank you! :)
This channel makes me so happy. I can't even tell you.
+Steve Ward :) Makes me really happy to hear!
Thanks so much for sharing your knowledge. Amazing!
+Steve Ward :)
When I was growing up in Pittsburgh, my mom made pork, sauerkraut & dumplings every New Years Day. It was a family tradition. My mom passed away 15 years ago, and we lost the recipe. THANK YOU for this excellent video! We haven't had dumplings for more than 15 years -- but now our tradition has returned! This was the exact recipe as I remember seeing my mom do it when I was young. The only thing she did different, was rather than making just 2 long "logs"... she would slice the logs into 1" think pieces, then after boiling, she would "glaze" them in a saucepan with drippings from the pork. We did that today. It was so great! THANKS AGAIN!
Thank you Ed! It makes me happy to hear my recipe brought back wonderful memories. The way your mom made these dumplings sounds delicious!
Try to make these dumplings, cut them to smaller pieces and then fry them on pan together with egg on pan. Serve with ketchup, salt and pepper. And a pickle. Very unhealthy, heartwarming meal, which takes care of leftover dumplings.
I also bet your Mom never had a written recipe. If she was like my Mom, she would do a handful of this or a pinch of that and be able to tell by the look and feel when they were just right. My Mom never made the log style, but always round shaped. They cook much faster so no risk of raw insides.
I hope North Americans with European backgrounds keep passing on their traditional recipes to others. I am so glad that such a large CZcams video cooking section is available to teach others how good food should taste. People who think that fast foods are delicious have not had good home-cooked traditional meals to compare with. If I ever go into a fast food joint again, it will be too soon.
Add the drippings to the boiling water before you add the dumplings it saves time and adds flavor to the dumplings been doing it that way for 60 yrs!!
@@marg4229 Sounds like my mother she was a wonderful "Dumper" cook !!
My grandma and mam used to give me this especially the dumplings w fruit in . ♡♡♡
I tried it today. Total success!! It reminds me so much of Prague!
That makes me happy to hear! ☺️
My grandmother taught me to make them in bulk! So we would make 20 potatoes worth!! We would roll them into big balls instead of a cylindrical loaf so we could fit more in the boiling pot! What we didn’t eat, we froze them. Then you could cut them up & fry them. So good with eggs & gravy!! Better than regular hash browns! miluji svou babičku!!
Good idea to freeze them and use later.
Amazing recipe for ever 👌👍
So excited to find your CZcams Channel just on a whim!! My mum is Czech but does not know how to cook Czech food. Sadly my nana passed away years ago so we no longer can enjoy Czech food. The majority of the recipes were all in nana's head and we needed to write everything down but it was hard because there were no real measurements, it was done by instinct-pretty amazing really. So now I am beginning to watch your videos and I am learning how to make some Czech dishes. Thanks for being so clear and easy to understand and follow. I am gluten free so I hope the flour will be OK for this potato dumpling dish.
Thank you for your nice words Suzi! I completely get it, many recipes stayed in people's heads or are measured by add little bit of this and little of that...I hope my recipes will turn out well even with gluten free flour. :)
Food tastes are inherent, so you unconditionaly need to visit czech republic to expand your palate. The food is heavy so combine it with some sport, like cycling, or trailwalking. Our nature is beautiful, our castles breathtaking and our country is among top10 safest every year.
The potato dumplings my family has always made is a lot different than these. We peel and grate russet potatoes (usually about 10lbs for our Christmas dinner). Then we use an old flour sack and squeeze all of the moisture out of the grated potatoes. Then we add in previously boiled and hand-mashed potatoes to the dry squeezed potatoes. Add a lot of salt and start hand mixing them together. (A fun tradition that my daddy always did was to make a pig face out of the raw potato dumpling mixture before continuing) Then we make softball size balls of the potato mixture and coat them generously with flour. We gently drop them into boiling, salted water and boil for 45 minutes, making sure to keep them off the bottom of the pot. They turn into "grey" balls and we serve them drizzled with the juices of a pork roast (covered with garlic, caraway and salt) and a side of sauerkraut. (I sautée garlic and onion in a pan, add a jar of sauerkraut (juice and all), caraway and stir it together. Then I add about a cup of water and 1/4 C. flour. Mix together and add more water if it gets too dry.) We've always had marinated cucumbers with this dish as well. (peeled, sliced and covered with vinegar and a little salt). THIS is MY favorite dish and I have had it every Christmas since I was born.
Wow! That is very special to keep such a wonderful tradition!
That sounds a lot like my family's dumplings, albeit its a German-American recipe.
Francie Denis
3 basic sorts of potato dumplings in Germany alone.
1. Cooked Potatoes
2. Raw Potatoes
3. Half Cooked / Half Raw.
Then there are all the bread dumplings....
Miss. Francis Denis this is a very delicious Your family recipe about potatoes dumplings 👍👍👍 ... Although we don't eat pork and it's forbidden in our belief and in our society Still more I read very well and found that all seasonings and herbs plus beef chops will be very beautiful and delicious 💯💯💯 Thank-you 💜💛 so much for sharing Your lovely Family recipe for Christmas 😍😍😍😍😍😍
Yousir Cantknow my mom used to make the raw potato dumplings. Do you have a recipe for them? I’ve looked everywhere
I love using wondra flour when I cook. I have never made dumpling, so your video is very interesting to me. I also like your attention to detail. Thank you.
Thank you :) I like to include lots of details. :)
great video , we are touring Czech Republic at christmas and new year and will look to get authentic Czech recepies on our travels.
I will make that for sure. I've been to Chzeck in the 80's and still dreaming with bramborové knedliky vepřové zely😅
super, vyskousim, uz sem delal podle vaseho navodu houskove knedliky a povedly se super, ted skusim bramborove, tady v oklahome se strasne spatne schani ingredience ale tohle vypada jednoduse, dekuji.
Preji at se povedou! :)
Very nice thank you for shearing
perfect meal !!!!
Looks good ..Tanks ... It reminds of knodel from Germany a bit ..
Yes, it is similar. :)
Oh I got to see this I love some klednik! So nice with some paprika'd up Czech goulash! Throw a pilsner in for the drink lol
Good job Kristyna! I do miss my potato dumplings and I always wanted to try it from scratch, not from the polish mixture :)
My Colombian fiancee is learning a lot here with me, and we'll be trying them out :) to bring some of my home flavor to our dining:) Thank you and keep up the videos please, you're doing a great job!
Thank you Martin for your nice comment. :)
Looks wonderful and with your own potatoes, how cool is that!
This is my second year growing potatoes. It is so fun to go outside to look for them in the dirt. It is like treasure hunt. :)
czechcookbook I completely agree! I call digging potatoes Potato Christmas, it's like opening presents! lol
Mary Ann North Wind Acres Mann Haha, yes, that is a great way to say it. :D
@@imtethered1 what a pleasant thought!!! Love that thought
Aha...This is a perfect pair for my goulash tonight!! :) THANKS!!
+Minie Leyen :) Yum!
Whatever suits your tastes, but it is not meant for goulash. These go well with roasted meats. For sauces like goulash, you are looking for "houskové knedlíky", which are sort of a spongy white bread. They are a little harder to make as they are leavened with yeast, most families buy them nowadays. Goulash goes well with rice or fusilli as well.
Good recipe im a filipino cook god bleesed
Splendid
Thank you 😊
Hi, di you have a recipe for the red cabbage that usually goes with this? My husband had this with duck & red cabbage while in Prague & it was his favorite meal he’s ever had!
Not yet
Great
That looks like how my Mother used to make potato dumplings. I have never had the recipe but now I am going to give these a try. Thank you very much, they look awesome and heavy, just the way I like them. We used to fry them up in butter and have them with Sour Krout and pork chops.......yummy. I miss my Mothers cooking.
Fried sounds delicious with sauerkraut and pork ! :)
Hi Kristyna, thank you So much for showing how to make these. I have a couple of questions: Can I use regular flour (like King Arthur brand)? instead of Wonda? And also, is it okay to peel the potatoes before I boil them?
In Czech we use for dumplings of any kind coarse flour similar to Wondra. I am not sure how it would turn out with regular flour, but probably not the best. But you could give it a try. Some people in US do make Czech style dumplings with all purpose, but I am not sure about potato ones. I wouldn't peel the potatoes before since they would most likely be more soggy and hard to grate later on. Cooking them with the skin makes them less watery.
Great! thank you for explaining :)
Hey Kristina, I'm still enjoying your channel in my happy Sunday. Just one question: what is Wondra flour? Thanks
I am happy to hear you are enjoying it. ☺️ Wondra flour is more coarse in texture, more grainy than regular flour.
czechcookbook thank you!
Do you think russet potatoes would work? Thank you for sharing all your recipes, I love them all!
Thank you 😊 Yes it should be fine.
I think russets would fall apart as they are not firm and too starchy❤
I am sorry I would like to ask what type of flour is that is it something like all purposes flour or wheat flour
John Souza thankyou
john souza Wondra flour is made from regular white flour. But it is more coarse (grainy) than all purpose flour. That is why it is the best to use for dumplings. I hope that helps. :)
Did you add farina into the flour? I read that on your website
I only use Wondra flour.
How do you know when knedliky are done? I boil mine for appropriate time and still not done in middle upon serving.
It is hard to tell. While boiling after appropriate time, try to slice it inside of the pot and see. Just next time add more time. You have to make sure the water is boiling the whole time. Good luck next time!
A video about the three types of flour commonly referred to in Czech recipes would be helpful. In Czech cuisine it's white wheat flour by default but there are three levels of how finely the grains are ground: fine (hladká), medium (polohrubá), and coarse (hrubá).
Coarse flour is used to make knedlíky (side dish bread OR dumplings). To make potato knedlíky, I mix a kilo of potatoes (cooked and grated in the same way as shown in this video) with half a kilo of coarse flour (2:1 mass) and one or two eggs; salt as preferred. That's it. No butter! I cook the roller-shaped dough in steam rather than in water…
I did talk about three kinds of white flour that we have in CZ in other videos. There are many different kinds of recipes for dumplings. :) Now I have a good steamer since I made this video so I can steam them too if I wish. :) Both ways work well.
I don't want them to stick to the side. Oval pots?
I remember our cook wrapping and boiling the dumplings in a kitchen towel. Would it be for the same dumplings as yours? Thanks.
+januaryju I am sorry, I just noticed this comment has no reply. I am not sure if that is the same. I don't think so. You can also steam them on the towel, but not boiling them inside of the towel. At least I have not heard of it.
It sounds like steamed dumpling. It is made differently and it is not boiled in the water but steamed...
What is the best way to reheat them the next day?
Same way like regular yeast dumplings 😊 www.czechcookbook.com/how-to-preserve-and-steam-dumplings-jak-zamrazit-a-naparit-knedle/
Thank you :) do you have a recipe for the spinach sauce?
www.czechcookbook.com/spinach-sauce-recipe-spenat/
Thank you!
can you use half and half or cream if you don't have milk, or will that be too much fat?
+sjhlion If you don't have a milk, you can use half and half or cream. It is just 1/4 of cup so it will be ok. ;)
How do you cook the potatoes until they're done but ensure they can still be grated? If I cooked them completely, they would crumble.
They don’t need to be overcooked. Only slightly soft, not completely. Make sure to get golden or red potatoes, not Russet.
What flour did you use? Sorry I'm not from the US and I couldn't catch what flour was that...
Wondra. Only available in USA. Where are you from? I might help with the right flour.
At 2:12, she said that she would "czech" if they are done!
I love these but they always come out of the pot really mushy and slimy. Is that normal and you just have to cool them to let them set? Or is there too much of something in there to make them that way?
Maybe try to lower the cooking time. Potatoes might be too watery as well. So adding more flour could help.
We don't get Wondra flour in Australia, can you use plain flour?
What I heard from people in Australia, they use Continental flour, any brand. I hope you can easily find some Laura. :)
czechcookbook Oh wow! Now that you mention it, that it was mum used! I will try it :-) Thank you x
:) many hugs
About how much is 1 cup? I am not from the US
Here is my conversation chart. Eventually I will add metrics too. Many of my recipes already have it. www.czechcookbook.com/conversion-chart/
After cooking how are they stored? Wrapped in anything? Refrigerated until dinner that night or next night?
www.czechcookbook.com/how-to-preserve-and-steam-dumplings-jak-zamrazit-a-naparit-knedle/
@@czechcookbook Děkuji mnohokrát.
wondra flour je hrubá mouka nebo spíš dětska krupice?????
Fida KB polohruba :)
i cant get wondra flour , does plain flour ( all purpose flour ) work?
Where do you live? All purpose won’t work. Wondra is only in USA but I can help you to find right flour to use.
YOu need the one which is with bigger particles. In CZE we have 3 grades - Hrubá, Polohrubá and Hladká, sorted by decreasing grain size. Normal one would be the middle one, you want an equivalent of Hrubá.
I live in Caracas and cant find wondra. I replace 10% of normal wheat flower on the recipe with 10% semolino flower it does not change the flavor but helps get to the consistency of the mixture. Try it once
What miserable creatures would give this video a thumbs down? Some people refuse to appreciate the wonderful people sharing things to enrich our lives. They are probably the same dolts who think 'fast foods' are delicious. Their loss. They don't know what they are missing.
I always get thumbs down on almost every video. But at least I get more thumbs up so that is nice to see. :)
@@czechcookbook I'll never understand thumbs down. I wish someone would just make a comment so a response or reason could be made. I feel it is cowardly to just thumbs down someone. I do understand comments that suggest another way of doing things because that is how we learn and grow. I have a seasonal business and although I get good reviews generally, I've had just a few that give a one star without any reason. It is really hard to ignore, especially if we try to help others for only a minimum of payment, if any at all.
@@marg4229 I completely understand. Would also like to know why, but oftentimes they just cowardly do it as you said. I am sorry you also have to deal with such people. :( I understand since I do Amazon business and I do have people who give low ratings sometimes.
Prosim vas, mate recept Bramborové knedlíky plněné uzeným masem?
Ten zatim nemam.
With wild meat(deer, hog...) are the best!!!
Can these be made with the potato skins on??
I wouldn’t recommend it since they are cooked and you would have hard time to grate them with skin on.
@@czechcookbook have these been made with onions or garlic in them??
Not inside but it is delicious to top them with roasted chopped onions. 😊
what would you eat this with?
On my channel I have recipes that pairs great with these - Spinach creamy sauce, pork with sauerkraut....
What is a good substitute for Wondra flour? Diky moc!
In what nation?
@@czechcookbook I'm in the UK 🙂
Josephine Kristiansen in the UK the best is to find Polish store and buy flour Krupczatka. It will work great. 😊
@@czechcookbook Thank you for your quick reply. I will try to find it but can I use spelt flour or all-purpose flour?
Josephine Kristiansen those are both very fine. You are looking for more coarse flour which works the best.
Is there a way to make these gluten free?
I haven’t tried it so I am not sure.
moje babicka delavala bramborovy knedliky kterym rikala "slejski" ale nekdo mi rek ze podobny jsou "skubanky"- Bramborovy testo rolovany na takovy obloucky, smazeny posipany (bread crumbs?). Prosim vas, jak se delaji??
Asi myslite slovo šišky (sheshke). Zni to jako skubanky. Ale vetsinou znam spise vareny ve vode nez smazeny. Nasla jsem recept ktery zni uplne stejne jako vasi babicky recept www.milujivareni.cz/recepty/36393-bramborove-sisky-smazene/ Doufam, ze to pomuze. Ja na ne recept nemam.
Dekuju moc krad; skutecne to byly slejski (shleyshky) ale mozna jsem to nevysvetlila spravne- ty knedliky nebyly smazeny, jen to posipani. Suseny francouzky chleba pomlaceny a pak smazeny; v tutom se ty slejski vali, a po tom se trochu cukru na vrh da. Dekuju za recept!
Tak to jsou skubanky. My jim rikaly šulánky. Je to bramborový těsto. Jsou uvarene ve vodě a posypane mletym makem nebo oprazenou strouhankou a s cukrem a polite máslem. recepty.vareni.cz/rychle-bramborove-skubanky/
Ano! Diky- slovo jsem neznala, ale strouhanka je co Baba tomu rikala, cim to bylo posypane. :)
:)
Which flour did you add .Is it all purpose flour.
Wondra flour
@@czechcookbook what is wondra flour can't understand. I live in India.
@@czechcookbook ok just found it on Google. In India we call it Maida.Thanks
My mother made them out of cold mashed potatoes a d then shaped them into individual logs before boiling.
I use leftover mashed potatoes add flour,salt,eggs, roll into balls and boil. Serve w sour kraut fried chicken
We use them differently, just flour, and we make palm sized pancakes by lightly frying. They serve as side dish, and may replace these potato dumplings. Remove the oil by puting them on paper towels before serving. Advantage of these is you can eat by hands, if you wish so.
Also, I tend to work best with exact weights rather than a quantity of a specific item, especially in recipes where the exact weight matters like this one. Can you include the approximate weight of potatoes needed for this recipe?
Next time I make it I will make sure to put it on scale. 😊
@@czechcookbook I used 25 oz or about 710 g. The dough was so sticky when I made the loaves like this that I needed to bundle the loaves up into balls instead, however they cooked very nicely and tasted quite similar to the ones in Prague. How would I modify this? Add more flour, more potato?
@@andrewbennett6089 Definitely use either gold or red potatoes, not Russets since those have high amount of starch. Also new potatoes have lots of water in them. If the dough is too sticky add more flour. I hope it will be better next time but I am happy to see you found a way. :)
Can you freeze them?
I never tried it but I would say yes.
You can freeze them, but microwaving will harm the taste and boiling ruins them. Heat them up in oven together with the roasted meat (100°C).
dobry
mmmm Dékuju!!
:)
Thank you so much for sharing your recipe, I will subscribe to your channel and you get a thumbs up from me.
Thank you Vicky :)
Hi Christina (sp?).....I would like to ask a question and make a comment. When you start a recipe like this would you please say the name of the item in Czech so that we can learn the proper pronunciation? Next, my grandmother always made the dumplings as smaller and individual balls...does that change the cooking time? I have had problems in the past getting this done and wind up with a soggy mess....lol Greg
Hi Greg. in my older videos I didn't always say the Czech names but in the newer ones I am trying to say it. :) Also in my hardcover cookbook I made sure to add the pronunciation of Czech dish names. I would think the cooking time will be shorter for smaller dumplings. Especially if you ended up with soggy dumplings, that tells me they were overcooked. Wishing you better success next time. :) Kristyna
Greg, those are named "ňok", the N sounds the same as in pinata, soft N. It is boiled whole, and served uncut. It is more used in german cuisine, we czechs prefere these, since the boiled side is slimy, but the cut ones have nice texture - and color. Similar is slovakian "Halušky", which are even smaller, finger sized. They all use same dough.
Potato is very rich.
Yes potatoes are very filling.
Wow! These are the biggest dumplings I have ever seen. The only kind I see here in USA are the ones about the size of a finger.
Phil Layshio :) Yes, we like our dumplings large. These are actually smaller than the regular dumplings we make. :)
That is because the texture is much better where you cut them. The outside one is kinda slimy. Use thread to cut them, knives suck for this.
super uz vim Wondra flour je hruba mouka--diky
No spis polohruba. Ale ja Wondrou nahrazuji i hrubou. Hrubsi nez Wondra tu asi neni. Teda aspon o ni nevim. :)
Ne, je to polohruba mouka.
potatoes come in all sizes, can you give an estimate by cups for potatoes for your recipe, also noticed you add a lot of liquid and thus more wonder flour, mine came out rather doughy, thank you for your post of old family recipes that unfortunately i was not able togged from GRANDPARENTS
+Art/Betsy Knowles I am sorry I don't have it measured in cups. You will be fine if you try to find 5 medium size or 6 small potatoes. In a video my dough was just little bit sticky so I had to add little bit more Wondra flour. I didn't add any extra liquid only the one in the recipe. But if the dough would be too hard to put together, then you would have to add more liquid. It takes practice and I hope next time they will come out perfect. Keep trying. ;)
Nu !!!!
my Nana used to make these and put potato's and onions inside don't know the recipe I think this is the same
+Dan Dan Yes, we also do stuffed potato dumplings. We would fill it with smoked meat or bacon and have sauerkraut as a side dish. Yummy!
czechcookbook can you do a video for stuffed dumplings please Kristyna.
Yes, that is on my plan list to do for sure. It is just so many dishes I have to do. I get lots of requests, but I can't wait to have this one ready. :)
Why dose she use that flower?
This flour is more coarse which works better for these.
while shreding those potatos sounded like frozen.
Because those were fresh potatoes full of water.
I use czech ingredients like czech flour etc, the american stuff never works the same :(
That is strange, it always works for me. I wonder why.
czechcookbook what type of potato is the best for potato dumplings?
Gold or red.
What kind of milk? Whole, 1%, 2%, fat free, non fat? Ect......
You can use any you have. I used 2%
Just dont use chocolate milk :)
Why does my czech family call it shisky and zela
Šiška a zelí or zelo (sauerkraut) can be used for the smaller ones, not typically for these large ones. Šiška translates into pine cone.
@@czechcookbook its a big ball like this with saurkraut and bacon on top. It sooo good
DirtyJBastardYEG i know what you mean. We would also fill them with smoked ham and put fried onions on top. Delicious!