Bramborové knedlíky s uzeným masem
A hearty and traditional Czech dish featuring fluffy potato dumplings filled with savory smoked meat, often served with sauerkraut or a rich gravy.
🧂 Ingredients
- 1 kg Potatoes(starchy, peeled and boiled)
- 200 g All-purpose flour
- 50 g Semolina
- 2 large Egg yolks
- 250 g Smoked meat (e.g., pork shoulder or bacon)(finely diced)
- 1 medium Onion(finely chopped)
- 2 tbsp Butter
- to taste Salt
- to taste Black pepper
👨🍳 Instructions
- 1
Mash the boiled and cooled potatoes until smooth.
💡 Tip: Ensure potatoes are completely dry to avoid gummy dough. - 2
In a separate pan, sauté the finely chopped onion in butter until translucent. Add the diced smoked meat and cook until lightly browned and crispy. Set aside to cool.
- 3
In a large bowl, combine the mashed potatoes, flour, semolina, and egg yolks. Season with salt and pepper. Knead gently to form a soft, pliable dough.
💡 Tip: The dough should be firm enough to handle but not sticky. - 4
Divide the dough into portions. Flatten each portion, place a spoonful of the smoked meat and onion mixture in the center, and carefully form into a round dumpling.
- 5
Bring a large pot of salted water to a rolling boil. Gently drop the dumplings into the boiling water.
💡 Tip: Do not overcrowd the pot. - 6
Cook the dumplings for about 15-20 minutes, or until they float to the surface and are cooked through. They should be firm but tender.
- 7
Remove the dumplings with a slotted spoon and serve immediately, often with sauerkraut or a side of gravy.
💡 Pro Tips
- ✓Using starchy potatoes is key for the right dumpling texture.
- ✓If the dough is too sticky, add a little more flour. If too dry, a splash of milk can help.
- ✓The smoked meat can be substituted with other cured meats like ham or speck.
🔄 Variations
- Serve with a mushroom gravy for a richer flavor.
- Add finely chopped parsley to the dough for a fresh herb note.