Plněné knedlíky

In the Czech Republic, potato dumplings are almost as popular as bread dumplings. You can fill these dumplings with smoked meat and serve them with sauerkraut. People are also fond of the variation of dumplings filled with spinach and pork meat (or just with spinach for vegetarians). You can prepare potatoes one day before the cooking but once you make the dough, be as quick as possible. It could become sticky, which would make the kneading harder.

Plněné knedlíky



  • 1 kg of potatoes
  • 500 g of fine wheat flour
  • 2 eggs
  • Tbs of salt
  • 500 g of smoked meat
  • 1 onion for topping

For sauerkraut:

  • 1 kg of sauerkraut
  • 1 onion
  • Salt, caraway
  • 1 spoon of flour
  • Lard or oil

Boil whole unpeeled potatoes. Let them cool down, then peel them and grate finely. Add eggs, flour and salt and knead into dough. Roll into 0,5 cm thick layer and cut to squares of 10x10cm. Put chopped smoked meat on each square. Season with salt and pepper. Put the corners together and make a round dumpling. Boil in steam for 25 minutes. Pinch with a skewer after boiling and serve with lard or oil. For sauerkraut, fry chopped onion on lard and add sauerkraut. Season with caraway and salt. Sauté for 15-20 minutes. If the sauerkraut is too sour you can sweeten it with sugar. Thicken with flour mixed with a little water. Fry chopped onion on lard for final garnishing and sprinkle the dumplings with it.