Potato dumplings

Soft Czech potato dumplings made with semolina and flour — the perfect tender side to soak up any rich sauce.

Ingredients

• potatoes600 g
• coarse flour150 g
• semolina50 g
• eggs1 pcs
• salt1 tsp
• starch2 tbsp

Method

1. Boil the potatoes. Peel and quarter the 600 g of potatoes, then cook them in well-salted boiling water for 15–18 minutes until completely tender when pierced with a knife. Drain thoroughly and leave to steam-dry for a couple of minutes — excess moisture will make the dough sticky and heavy.
2. Rice the potatoes. Pass the hot potatoes through a potato ricer or mash them very smoothly. Spread them out slightly on your work surface to let the steam escape, then allow to cool for 3–4 minutes so the egg doesn't scramble when you add it.
3. Make the dough. Add the egg, 1 tsp salt, 2 tbsp starch, 50 g semolina, and 150 g coarse flour to the riced potato. Bring everything together with your hands into a soft, slightly tacky dough — work it just until it comes together and no dry patches remain. Don't overwork it or the dumplings will turn tough.
4. Shape the dumplings. Divide the dough into roughly 12 equal pieces and roll each one between your palms into a smooth ball about 4–5 cm across. Keep them on a lightly floured surface so they don't stick.
5. Poach in two batches. Bring a large pot of salted water to a gentle simmer — not a rolling boil, which can break the dumplings apart. Lower half the dumplings in and cook for 8–10 minutes; they're ready when they float confidently to the surface and feel firm with a gentle press. Repeat with the second batch.
6. Serve immediately. Lift the dumplings out with a slotted spoon, drain briefly, and serve straight away alongside your main dish so they can soak up any rich sauce.

Safety & hygiene Important

• Starchy food cooling. Cooked potato dumplings left to sit at room temperature can harbour bacterial growth if stored improperly. Cool any leftovers quickly, refrigerate within an hour, and reheat thoroughly all the way through before serving again.