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Potato Dumplings with Breadcrumbs

6 SERVINGS
Under an hour

Buy all ingredients right below the recipe

INGREDIENTS

  • 1 kg potatoes, cooking type C
  • 250 g coarse flour and coarse flour for dusting the dough
  • 2 eggs
  • 2 tablespoons lard for the finished dumplings
  • 1 tablespoon potato starch
  • salt
  • 100 g breadcrumbs

Instructions

  • 1
    Bring well-salted water to a boil in a large pot for the dumplings.
  • 2
    In a second pot, cook potatoes in their skins until semi-soft. Once cooled, peel them and grate finely onto a pastry board or into a large bowl. Add starch, flour, eggs, 1 teaspoon of salt, and quickly mix with a wooden spoon or by hand to form a soft but compact dough.
  • 3
    On a floured table or pastry board, shape the dough into longer rolls (so they fit into the pot with water) about 5 cm in diameter. Immediately place them into the salted boiling water. After a while, check that they are floating; otherwise, detach them from the bottom. Cook over low heat for 20–25 minutes. Slice the still hot dumplings.
  • 4
    Melt the lard. Place the dumpling slices into a bowl with the melted lard and coat them.
  • 5
    Heat a pan over medium heat, add breadcrumbs, and toast them dry until golden brown, stirring constantly. Transfer the toasted breadcrumbs to a bowl. Coat the still hot dumplings in the breadcrumbs on both sides.
Tip
The dough should not be too thick or too thin. Therefore, add flour gradually to achieve the ideal consistency. Potato dough tends to thin out, so you must work quickly. For this dish, you need potatoes of cooking type C. The final quantity of 1 kg is the amount of potatoes cooked in their skins, peeled, and cooled. Before you start working with the potato dough, the potatoes must be completely cooled. Do not cook the potatoes until completely soft – the dough would then be too thin. Remember that boiling water must be waiting for the potato dough. If you prepared the dough first and then started boiling the water, the dough would thin out. Therefore, you need to prepare the dough as quickly as possible and put the dumplings to cook as quickly as possible. Always cook the dumplings in a large amount of water. After 20 minutes, take one dumpling out of the pot, cut it open, and check if it is fully cooked through. If not, return it to the other dumplings and cook for another 5 minutes. If your potatoes are very floury, you don't need to add starch to the dough. The dumplings will be fluffier.
Roman Vaněk
Together with Rohlik, we've put together a selection of the most popular recipes from my cookbooks and paired them with the right ingredients. Let us know how your meal turned out #rohlikchef

INGREDIENTS