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Knedlíky (Czech Dumplings)
4.8 from 147 votes

Knedlíky (Czech Dumplings)

Knedlíky are traditional Czech yeast dumplings made from flour, milk, egg, sugar, salt, and yeast. The dough is allowed to rise, shaped into thick ropes, then boiled until puffed and tender. These dumplings have a firm yet soft texture and are a common accompaniment to hearty meat and sauce dishes in Czech cuisine.

Prep Time
25 mins
Cook Time
20 mins
Resting Time
2 hrs 25 mins
Total Time
3 hrs 10 mins
Servings: 3 large dumplings (each approximately 3 ½ inches x 10 inches yielding about 14 to 16 slices per loaf--serving size based on 45 dumpling slices)
Calories: 53 kcal
Course: Side Dish, Bread
Cuisine: Czech

Ingredients

  • 1 ½ cups milk (warm to the touch)
  • 1 teaspoon granulated sugar
  • 1 teaspoon dry active yeast
  • 1 egg large
  • 4 ¾ cups quick-mixing flour such as Wondra flour; see notes for alternatives and tips on measuring, or instant flour, 635 grams
  • 1 ½ teaspoons kosher salt

Instructions

    Cup of Yum
  1. Combine the warm milk, sugar, and yeast. Let it bloom for about 10 minutes. Beat the egg into the milk mixture. Combine the flour and salt in a large mixing bowl, stir in the milk and egg mixture, and knead together for a few minutes until smooth. The dough can be a bit tacky but shouldn't be sticky. If it's sticky, add a bit more flour as needed. Cover with a towel and let it rise in a warm spot for 2 hours or until doubled in size.
  2. Cut the dough into thirds, and shape each piece of dough into a 2-inch thick rope. Cover with a towel, and let the shaped dumplings rise for 15 minutes.
  3. Meanwhile, in a large pot (at least 10-inches wide), bring salted water to a boil. Boil the dumplings uncovered for 20 minutes flipping them over halfway through. They will expand quite a bit. If they don’t all fit in your pan at once, cook them in batches. Note that if you do need to cook them in batches, plan for 1 hour total cooking time.
  4. After removing from the boiling water with a large slotted spoon or spatula, immediately poke them with a toothpick in a few spots to let the steam out. Cool for at least 5 minutes before slicing with a serrated knife, thread, or dental floss into about ¾-inch-thick slices.

Notes

  • Use quick-mixing (Wondra) flour or close alternatives for best texture; measure by weight if possible.
  • If dough is sticky, add a small amount of flour gradually to achieve a tacky but not sticky consistency.
  • Allow dough to rise twice: first whole, then shaped into ropes, for proper puff and softness.
  • Boil dumplings fully, flipping halfway, and cook in batches if needed to avoid overcrowding.
  • Store cooled cooked dumplings wrapped in the refrigerator for several days, or freeze for up to six months.
  • To reheat, slice dumplings and steam gently until warmed through, or microwave wrapped with a damp towel for short periods.
  • Adjust yeast type and quantity as needed: reduce instant yeast by 25% if substituting, or double fresh yeast amount.

Nutrition Information

Serving 1slice Calories 53kcal (3%) Carbohydrates 11g (4%) Protein 2g (4%) Cholesterol 4mg (1%) Sodium 39mg (2%) Potassium 16mg (0%)

Nutrition Facts

Serving: 3 large dumplings (each approximately 3 ½ inches x 10 inches yielding about 14 to 16 slices per loaf--serving size based on 45 dumpling slices)

Amount Per Serving

Calories 53

% Daily Value*

Serving 1slice
Calories 53kcal 3%
Carbohydrates 11g 4%
Protein 2g 4%
Cholesterol 4mg 1%
Sodium 39mg 2%
Potassium 16mg 0%

* Percent Daily Values are based on a 2,000 calorie diet.