Name: My grandmother's secret recipe for potato dumplings – soft, quick and always turn out perfectly
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 6
Ingredients: 1 kg potatoes cooked in their skins (preferably the day before); 250–300 g baby semolina or coarse flour; 100 g coarse flour (to adjust consistency); 1 egg; salt to taste

My grandmother's secret recipe for potato dumplings – soft, quick and always turn out perfectly

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My grandmother's secret recipe for potato dumplings – soft, quick and always turn out perfectly

Easy to prepare
6 portions
20 minutes

Jan, 21. 12. 2025

Potato dumplings are among the greatest classics of Czech cuisine. This tried-and-true recipe comes from my grandmother and has been passed down in our family from generation to generation. The result is soft, tender dumplings that don’t fall apart, don’t stick, and suit any sauce. At the same time, the preparation is simpler than you might expect.

For 6 portions

Ingredients

1 kg potatoes cooked in their skins (preferably the day before)
250–300 g baby semolina or coarse flour
100 g coarse flour (to adjust consistency)
1 egg
salt to taste

optional: 1 teaspoon potato or corn starch

Preparation procedure

Cook and grate the potatoes Cook the potatoes in their skins in advance, preferably the day before. After they cool, peel them and grate finely.
Prepare the dough Add the semolina, egg, salt and optionally a little flour to the grated potatoes to adjust the consistency. Work into a smooth, non-sticky dough.
Shape the dumplings Form the dough into rolls or oval shapes. For a neater shape you can wrap them in plastic wrap.
Cook Place the dumplings into boiling salted water and cook for about 18–20 minutes. After removing, prick them with a fork to let the steam escape and prevent them from becoming soggy.

Time required

Preparation: 20 minutes
Cooking: 20 minutes
Total: 40 minutes

Final tips and recommendations

Potato dumplings according to my grandmother’s recipe are not only simple but also versatile – they go great with classic sauces such as svíčková (cream sauce), rajská (tomato sauce) or goulash. If you have any leftovers, you can easily freeze them or fry them in butter. Using starchy potatoes is key for the dumplings to hold their shape and not fall apart. This recipe is ideal for anyone who wants a reliable base for a Czech lunch.

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