Chlupaté Knedlíky (Czech Fuzzy Potato Dumplings with Onion) by @berkyofficial

1h

4 servings

🥔

1.2 kg

Potatoes

🥚

2

Eggs

🌾

210 g

Coarse flour

🧂

Salt

🧈

2 tbsp

Goose fat

🧅

1

Onion

  1. Boil

    Boil half of the potatoes in their skins in salted water until soft, about 20-25 minutes.

  2. Peel

    Peel the boiled potatoes and let them cool completely.

  3. Peel

    Peel the remaining raw potatoes, grate them finely, and squeeze out the excess water thoroughly through a fine sieve or a clean kitchen towel.

  4. Grate

    Grate the cooled boiled potatoes into the raw grated potatoes.

  5. Mix

    Add the eggs, salt and the coarse flour gradually, then mix briefly until a cohesive dough forms.

  6. Spoon

    Using two spoons, shape small fuzzy dumplings (noky) and drop them into boiling salted water.

  7. Reduce

    Reduce to a gentle simmer and cook for about 8-10 minutes depending on size.

  8. Cut

    Cut one dumpling open to check that it is cooked through inside.

  9. Heat

    Heat the goose fat or butter in a pan and slowly fry the thinly sliced onion until golden.

  10. Toss

    Toss the cooked dumplings with the onion and fat, and serve immediately.

Chlupaté Knedlíky (Czech Fuzzy Potato Dumplings with Onion) by @berkyofficial

1h

4 servings

🥔

1.2 kg

Potatoes

🥚

2

Eggs

🌾

210 g

Coarse flour

🧂

Salt

🧈

2 tbsp

Goose fat

🧅

1

Onion

Preparation Steps

  1. Step 1/10

    Boil half of the potatoes in their skins in salted water until soft, about 20-25 minutes.

    🥔Potatoes
    🧂Salt
    🍲Pot

  2. Step 2/10

    Peel the boiled potatoes and let them cool completely.

    🥔Potatoes

  3. Step 3/10

    Peel the remaining raw potatoes, grate them finely, and squeeze out the excess water thoroughly through a fine sieve or a clean kitchen towel.

    🥔Potatoes
    🧀Grater
    🧺Fine sieve
    🧻Kitchen towel

  4. Step 4/10

    Grate the cooled boiled potatoes into the raw grated potatoes.

    🥔Potatoes
    🧀Grater
    🥣Mixing bowl

  5. Step 5/10

    Add the eggs, salt and the coarse flour gradually, then mix briefly until a cohesive dough forms.

    🥚Eggs
    🧂Salt
    🌾Coarse flour
    🥣Mixing bowl

  6. Step 6/10

    Using two spoons, shape small fuzzy dumplings (noky) and drop them into boiling salted water.

    🥔Potatoes
    🥄Spoons
    🍲Pot

  7. Step 7/10

    Reduce to a gentle simmer and cook for about 8-10 minutes depending on size.

    🍲Pot

  8. Step 8/10

    Cut one dumpling open to check that it is cooked through inside.

    🔪Knife

  9. Step 9/10

    Heat the goose fat or butter in a pan and slowly fry the thinly sliced onion until golden.

    🧈Goose fat
    🧅Onion
    🍳Pan

  10. Step 10/10

    Toss the cooked dumplings with the onion and fat, and serve immediately.

    🧅Onion
    🧈Goose fat
    🍳Pan

Composition

Ingredients

Types

Vegetables, Eggs, Grains, Spices, Fat, Meat

Ingredients

Potatoes, Eggs, Coarse flour, Salt, Goose fat, Onion

Notes

Potatoes (ideally a waxy type C variety, half boiled in skin and half used raw and grated), Coarse flour (plain/coarse wheat flour, added gradually), Salt (to taste, used both in the dough and in the boiling water), Goose fat (or butter), Onion (smaller onion, sliced into thin half-moons)

Allergens

Eggs, Gluten

Dietetics

Dietary regimen

Nut-Free, soy-free, Sugar-Free

Calories

420 kcal

Macro nutrients

Protein: 11g, Carbohydrates: 68g, Fat: 11g, Fiber: 5g, Sugars: 3g

Nutritional Information

Minerals

Potassium: 850mg, Sodium: 480mg, Iron: 2mg, Magnesium: 45mg

Vitamins

Vitamin C: 24mg, Vitamin B6: 0.5mg, Folate: 35mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

40 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Hard (3/4)

Steps

10 steps

Equipments

Utensils

Fine sieve, Kitchen towel, Grater, Mixing bowl, Spoons, Knife, Pot, Pan

Appliances

Stove

Type

Type

Type Of Dish

Main Course, Side Dish

Occasions

Everyday Family Meal, Sunday lunch

Origin

Source

Platform

instagram

Original Creator

@berkyofficial

Origin

Cuisine

Czech, European

Geographic

Czech Republic, Central Europe

Various

Aspect

Texture

Soft, Chewy, Dense, Pillowy

Flavors

Savory, Earthy, Buttery, Mildly Sweet From Caramelized Onion

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

cooked dumplings : 2 days (store in an airtight container,reheat before serving), raw potato dough : a few hours (prepare and cook quickly as raw potatoes release water and discolor), cooked dumplings (freezer) : 1 month (freeze without the onion topping,reheat by boiling or pan-frying from frozen)