Bramborové Knedlíky, or Czech Potato Dumplings, are a beloved traditional side dish from Central Europe. They are perfect for soaking up rich gravies or accompanying hearty meat dishes, thanks to their light and porous texture. Let's dive into the art of making these comforting dumplings right in your kitchen!
Ingredients
🥔 5 pounds Idaho Potatoes. Brand: Idaho Potatoes
🥣 2 1/4 cups all-purpose flour (brand unspecified, generic container)
🌾 1 cup semolina flour. Brand: Bob's Red Mill
🥚 2 large eggs
🧂 Salt. Brand: Morton Salt
🌽 1 teaspoon corn starch. Brand: Kroger
🥄 Approximately 1 teaspoon baking powder. Brand: Clabber Girl
Instructions
1- Boil Potatoes:
- Place whole, unpeeled potatoes in a large pot (All-Clad) and cover with water.
- Bring to a rolling boil and cook until the potatoes are tender.
2- Cool Potatoes:
- Remove the potatoes from the water.
- Allow them to cool completely, preferably overnight.
3- Peel Potatoes:
- Once cooled, peel the skins off the potatoes by hand.
4- Shred Potatoes:
- Use a food processor (Cuisinart) to shred the peeled potatoes.
5- Combine Dry Ingredients:
- In a large pot, add the shredded potatoes.
- Add 2 1/4 cups of all-purpose flour.
- Add 1 cup of Bob's Red Mill semolina flour.
- Add 1 teaspoon of Kroger corn starch.
- Add 1 teaspoon of Clabber Girl baking powder.
6- Add Wet Ingredients:
- Crack 2 large eggs into the mixture.
7- Mix and Knead Dough:
- Begin mixing the ingredients with a potato masher.
- Transfer the dough to a clean, floured countertop.
- Knead by hand until a cohesive, uniform dough forms.
8- Shape Dumplings:
- Shape the dough into two large, elongated tube-like loaves.
9- Steam Dumplings:
- Place the shaped dough loaves into a multi-tiered steamer (All-Clad) over boiling water.
- Cover and steam until cooked through, approximately 20-30 minutes.
10- Slice and Serve:
- Once steamed, remove the dumplings from the steamer.
- Place them on a cutting board and slice into thick pieces.
Prep Time: Approximately 20 minutes
Cook Time: Approximately 30 minutes
Total Time: About 50 minutes, plus overnight resting
Servings: Makes about 8 servings
Calories: Approximately 200
Proteins: 6g
Fats: 2g
Carbohydrates: 40g
Equipment: All-Clad Large Pot, Cuisinart Food Processor, Potato Masher, All-Clad Steamer Pot, Cutting Board, Knife
Cooking Tips
- Boiling potatoes with their skins on and cooling them overnight simplifies peeling and improves texture.
- The semolina flour contributes to the dumplings' traditional coarse texture.
- Use corn starch and baking powder for additional binding and fluffiness.
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Bramborové Knedlíky
