Side dishes

Slovak potato dumpling with coarse wheat flour

A fluffy Slovak potato dumpling made with boiled potatoes, coarse wheat flour, and eggs, wrapped and boiled for about 20 minutes. Serves 6.

Slovak cuisine · Translated from Slovak ·

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Recipe at a glance

Prep time
20 min
Cook time
40 min
Total time
1 hr
Servings
6 servings
Difficulty
Medium
Cuisine
Slovak
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This Slovak potato dumpling is a simple side dish made with just potatoes, flour, and egg. Mash the boiled potatoes, then combine them with egg and coarse wheat flour to make a soft, fluffy dough. Shape it into a log, wrap it in plastic wrap, and tie both ends. Boil the dumpling for about 20 minutes, until it floats to the surface. The finished dumpling is neither firm nor gummy and goes well with sauces and meat.

Ingredients

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Instructions

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  1. Peel and cut the potatoes, then boil them in salted water. Mash the cooked potatoes as you would for mashed potatoes, using a hand mixer, for example. It is fine if the potatoes are overcooked.

  2. Add the egg and flour and work into a fluffy dough that is not too stiff. Lay two strips of plastic wrap across each other on the work surface. Place the dough on top, shape it into a log, and wrap it in the plastic wrap to refine its shape.

  3. Knot one end of the plastic wrap or tie it with kitchen string. Push the dumpling firmly toward the tied end, adjust its shape, and tie the other end. Boil in water for about 20 minutes, until it floats to the surface, turning it occasionally.

  4. Tip: The plastic wrap helps the dumpling hold its shape, so it does not need much flour and stays light rather than slimy.

Tip: Remove the cooked dumpling from the plastic wrap and let the steam escape briefly. Slice it with thread or a sharp knife dipped in water to avoid compressing the slices.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy
450 kcal
Protein
14 g
Carbohydrates
93 g
of which sugars
1.6 g
Fat
2.2 g
of which saturates
0.6 g
Fiber
5.8 g
Salt
0.1 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Zemiakový knedlík z hrubej múky – len z 3 surovín

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