Czech Republic Comfort Food Recipe: Bread Dumplings

by DerdriuMarriner

As Czech as bread dumplings: Bread dumplings may very well be to Czech cuisine what apple pie is to the cuisine of the United States!

Bread dumplings (houskový knedlík) are the most common side dish in the Czech Republic.

These beloved dumplings are paired with many Czech culinary favorites, including goulash (guláš) and marinated beef sirloin (svíčková na smetaně).

These unassuming dumplings are irreplaceable as comfort food in Czech cuisine.

fresh, hot bread dumplings (Čerstvý, horký, houskový knedlík): most common side dish in the Czech Republic

Čerstvý, horký, houskový knedlík =  fresh, hot bread dumplings
Čerstvý, horký, houskový knedlík = fresh, hot bread dumplings

Bread Dumplings (houskový knedlík)

Prep time: 60 minutes -- Total time: 90 minutes

Prep time of 60 minutes allows dough to sit for 1 hour.


Ingredients for 6 servings

Depending upon serving size, yields 6 to 8 servings.



2 egg yolks

1 1/2 cups milk

1 teaspoon salt

4 cups instantized flour

  • In the United States, I use Gold Medal Wondra

4 cups white bread (fresh or stale), cubed


Note on Instantized Flour


A finely ground, low-protein flour, with less gluten than all-purpose, instantized flour -- also known as instant flour -- dissolves easily in either cold or hot liquids.

Introduced by Gold Medal in 1963, Wondra is a familiar brand of instant flour.

If instantized flour is not readily available, cake flour may be substituted, but the flavor and texture will differ. 





1. In a small bowl, whisk egg yolks and then, adding milk, lightly beat together.

2. In a large mixing bowl, combine flour and salt.

  • Add egg mixture into flour and salt, blending well.

3. Work dough by hand or with a dough hook until dough no longer sticks to the bowl.

  • Cover; allow to sit for 1 hour.

4. Uncover and work bread cubes into dough until well integrated.

5. Flour hands to shape dough into 3 or 4 long, slim rolls, about elbow-to-wrist length (8 inches long) by palm width (2.5 inches wide).

6. In a stockpot large enough to accommodate rolled dough, quickly bring 6 quarts of water to a boil over high heat.

  • Add 6 tablespoons of salt after the full boil; reduce heat to medium.
  • With metal spatulas or large slotted spoons (skimmers), carefully lower rolls into water, making sure that they are stable and do not stick to the bottom.
  • Cover and cover for 10 to 15 minutes; then carefully turn sides of each roll, cover, and cook for 10 to 15 more minutes.

7. Carefully remove rolls, one by one, with a spatula, skimmer or plate and set on flat surface.

  • Test for doneness with toothpick or a small cut across the center.
  • Cut each roll widthwise into 3/4-inch slices.
  • Note: Traditionally a thread is used to avoid the crushing which occurs with knife slicings.

8. Warm serving platter in microwave or oven and arrange slices for serving.


Makes 6 to 8 servings.



  • Leftover bread dumplings may be browned in butter, lard, or oil and sprinkled with cinnamon sugar.
  • Or they may be reheated by steaming.


bread dumplings (houskový knedlík) perched appealingly on a plate with beef (hovězí maso) and horseradish sauce (křenová omáčka): a versatile dumpling prized as quintessential Czech comfort food

Hovězí maso, křenová omáčka, houskový knedlík
Hovězí maso, křenová omáčka, houskový knedlík



  • My special thanks to talented artists and photographers/concerned organizations who make their fine images available on the internet. 


Image Credits


Čerstvý, horký, houskový knedlík = fresh, hot bread dumplings: Pastorius, CC BY SA 3.0, via Wikimedia Commons @

Hovězí maso, křenová omáčka, houskový knedlík: Dezidor, CC BY 3.0, via Wikimedia Commons @ězí_maso,_křenová_omáčka,_houskový_knedlík.jpg


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DerdriuMarriner, All Rights Reserved
DerdriuMarriner, All Rights Reserved
Updated: 02/02/2024, DerdriuMarriner
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DerdriuMarriner on 09/27/2014

EmmaSRose, Czech cuisine is very creative and resourceful with basic ingredients. Nothing is wasted.

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