Central Europe · Volume 20, Lard, Bryndza and a Court Cuisine That Passed Overhead

Bramborový knedlík

Name: Bramborový knedlík
Total time: 45 min
Yield: Serves 6 to 8
Cuisine: The Czech Republic and Slovakia
Ingredients: 1000 g potato, boiled and riced or finely grated; 250 g coarse-milled flour; 30 g potato starch; 2 eggs; 30 ml lard; 1 g salt

Bohemia and Moravia

Bramborový knedlík, a steamed potato dumpling: thick pale grey white slices of steamed potato dumpling stacked slightly on a white plate, a dense, faintly translucent uniform crumb with no visible bread pieces.

Illustration

Time: 45 minutes

Researched: 27 sources cited

Bohemia and Moravia. Two structurally different techniques sharing one name and one job: standing in for rice or noodles at almost every main course on this side of the volume.

As tradition built it

Serves 6 to 8. About 45 minutes.

Ingredients

1000 g potato, boiled and riced or finely grated
250 g coarse-milled flour
30 g potato starch
2 eggs
30 ml lard
1 g salt

Method

Combine the potato, flour, potato starch, eggs, lard and salt into a firm dough.
Shape into cylinders roughly 5 cm across.
Simmer in salted water 20 to 25 minutes, until the dumplings float.

What a modern chef changes

The gluten discipline stated as a rule, not a feel, and a UK-adapted flour blend

Rung 1

Method

For the potato dumpling, dry the riced potato briefly in a low oven before mixing, driving off excess moisture so less flour is needed to bind it, keeping the finished texture lighter than a version made from wetter, unadjusted mash.

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