Smoked Meat Stuffed Potato Dumplings (Bramborový knedlík plněný uzeným masem)
Bramborový knedlík plněný uzeným masem Say it: BRAM-bo-roh-vee KNEHD-leek pl-NYEH-nee oo-ZEH-nem MA-sem
These hearty Czech potato dumplings are filled with savory smoked pork and traditionally served with tangy sauerkraut and golden fried onions. Popular across the Czech Republic, especially in rural homes and mountain regions, they represent classic Bohemian comfort food. The soft, slightly chewy potato dough encases a rich, smoky filling that contrasts beautifully with the bright acidity of sauerkraut. They are a beloved weekend or holiday dish that satisfies even the biggest appetites.
Smoked Meat Stuffed Potato Dumplings (Bramborový knedlík plněný uzeným masem)
Bramborový knedlík plněný uzeným masem
Pronounced BRAM-bo-roh-vee KNEHD-leek pl-NYEH-nee oo-ZEH-nem MA-sem
- Serves
- 4
- Prep
- 45 min
- Cook
- 35 min
- Total
- 1 hr 20 min
- Level
- Medium
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Boil the unpeeled potatoes in salted water until fork-tender, about 25 minutes. Drain, cool slightly, then peel and rice or mash them while still warm. Let cool completely.
Meanwhile, heat 1 tbsp lard in a skillet over medium heat. Cook the chopped onion until soft, about 5 minutes. Add the chopped smoked pork, black pepper, and caraway if using. Cook 3-4 minutes until fragrant. Set aside to cool.
To the cooled mashed potatoes add the egg, salt, and 1 1/4 cups (160 g) of the flour. Mix until a soft dough forms, adding the remaining flour only if the dough is too sticky to handle. Do not overwork.
Divide the dough into 8 equal portions. On a lightly floured surface, flatten each portion into a 4-inch (10 cm) circle. Place 2-3 tablespoons of the smoked-meat filling in the center, then carefully bring the edges together and seal, shaping into a smooth ball. Repeat with remaining dough and filling.
Bring a large pot of lightly salted water to a gentle boil. Carefully lower 3-4 dumplings into the water. Cook for 12-14 minutes after they float to the surface, turning once. Remove with a slotted spoon and keep warm while cooking the rest.
While the dumplings cook, heat 2 tbsp lard in a saucepan and gently warm the sauerkraut for 8-10 minutes until heated through and slightly caramelized at the edges.
In a separate skillet, heat 2 tbsp oil over medium heat and fry the sliced onion until deep golden brown and crispy, stirring often, about 10 minutes.
Slice each dumpling in half or serve whole. Plate with a generous spoonful of warm sauerkraut and a pile of crispy fried onions.
Regional variants
In some regions the filling may include a little minced garlic or fresh marjoram. A modern variation replaces half the potatoes with leftover mashed potatoes or uses smoked bacon instead of pork shoulder.
Cook's notes
- The potatoes must be riced or mashed while warm and allowed to cool fully before adding flour for the best texture.
- If the dough feels too sticky, add flour one tablespoon at a time; the less flour used, the lighter the finished dumplings.
- Leftover dumplings can be sliced and pan-fried in lard the next day for a delicious second meal.
Serve with
Warm sauerkraut and crispy fried onions; sometimes accompanied by a light Czech beer.
Make ahead and storage
Dumplings can be assembled up to 2 hours ahead and kept covered in the refrigerator before boiling. Cooked dumplings reheat well when sliced and gently fried in lard.
