Czech potato dumplings
- Vegetarian
- Lactose free
Derived from ingredients – check the package label.
A dumpling of boiled potatoes, coarse flour and semolina, cooked in water. Makes 2 rolls, about 20 slices; one serving with a main dish is 4 slices.
5 servingsFinal yield 1,100 g
Ingredients
- 800 gPOTATO, PEELED
- 200 gFLOUR, COARSE WHEAT FLOUR
- 0.5 dlSEMOLINA
- 55 gEGG WITHOUT SHELL
- 1 5 ml teaspoonSALT, AVERAGE
- 2 gSALT, AVERAGE editorial addition
Method
- Boil the potatoes in their skins (ideally the day before), peel and let them cool completely.
- Finely grate the potatoes, add the salt, egg, semolina and flour and quickly work into a smooth dough; long kneading makes it soft.
- Shape the dough into 2 rolls about 5 cm in diameter.
- Lower the rolls into salted boiling water and simmer for 20 minutes, carefully turning them halfway through.
- Lift out the dumplings, let them drain, pierce them and cut into slices about 1.5 cm thick.
Recipe tradition
Not yet verified
This recipe has not been checked against a documented culinary reference.
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Nutrition
Calculated from the selected ingredients; not a laboratory measurement.
Whole recipe
- Energy
- 1,579.4 kcal
- Protein
- 50.6 g
- Fat
- 9.1 g
- Carbohydrate
- 306.9 g
- Total carbohydrate (by difference)
- 331 g
- Fibre (Fineli)
- 16.8 g
- Saturated fatty acids
- 1.9 g
- Sodium
- 3,361.7 mg
- Salt (sodium × 2.5)
- 8.4 g
Per serving
- Energy
- 315.9 kcal
- Protein
- 10.1 g
- Fat
- 1.8 g
- Carbohydrate
- 61.4 g
- Total carbohydrate (by difference)
- 66.2 g
- Fibre (Fineli)
- 3.4 g
- Saturated fatty acids
- 0.39 g
- Sodium
- 672.3 mg
- Salt (sodium × 2.5)
- 1.7 g
Per 100 g of finished food
- Energy
- 143.6 kcal
- Protein
- 4.6 g
- Fat
- 0.83 g
- Carbohydrate
- 27.9 g
- Total carbohydrate (by difference)
- 30.1 g
- Fibre (Fineli)
- 1.5 g
- Saturated fatty acids
- 0.18 g
- Sodium
- 305.6 mg
- Salt (sodium × 2.5)
- 0.76 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
A dash means the value is unknown, not zero.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- The final yield is an editorial estimate.
- Some ingredient quantities use documented estimates or household-measure assumptions.
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Some process effects could not be resolved in this calculation.
Allergens
Contains: Gluten, Egg
Derived from ingredients – check the package label.
Food data sources
- THL Fineli (20.0) · Terveyden ja hyvinvoinnin laitos (THL), Fineli · CC BY 4.0