Carlsbad Dumplings (Czech Knedliky)
These traditional Czech Carlsbad Dumplings (кarlovarský knedlík) are the perfect accompaniment to slow roasted meats, savory goulash and flavorful stews. Ideal for soaking up delicious sauces, our Knedliky are light, fluffy and easy to make!
Recently, we’ve been craving some of our favorite meals from the years we lived in Prague, namely Svíčková, which is beef cooked with a seriously delicious vegetable cream sauce. And because you can’t have Svíčková without Knedliky, I also made a batch of these mosaic-style Carlsbad Dumplings for my feast.
Step by step photos
Named after the beautiful spa town Carlsbad (or Karlovy Vary in Czech), these pretty little Knedliky are one of the easiest dumplings to make and incredibly filling!
Step 1: Combine the chopped bread, parsley, salt, nutmeg, milk, melted butter and egg yolks in a large bowl.
Step 2: Whip the egg whites until stiff peaks form. Fold into the bread mixture.
Step 3: Roll the filling into logs (I usually make about three) and boil them for about half an hour. I used a cotton towel to roll the dumplings, but sous vide bags would also work.
What to serve with Knedliky
We whipped up a batch of these Carlsbad Knedliky specifically to enjoy with Svíčková, but they’re great served alongside anything saucy: soups, stews or even gravy.
One of my favorite dishes to eat with Knedliky is goulash and while we don’t currently have a recipe posted for Czech guláš, they would be equally as amazing with our favorite Polish-style gulasz!
FAQs
Knedliky are a staple of Czech cuisine. They come in various forms from sweet to savory and they can be made from a variety of ingredients including flour, potatoes or even bread like today’s version. Rather than being eaten alone, these dumplings are best when they absorb the flavors of the dish they’re served with.
Yes, you can freeze these Knedliky for up to 3 months. Thaw in the refrigerator overnight. To reheat, place in a microwave-safe dish and cover with a damp paper towel. Microwave on high in 30 second increments or until heated through.
Choose a sturdy white bread for Carlsbad Knedliky. I like to use a French baguette, but something like Kaiser rolls would also work well. Knedliky are also a great way to repurpose slightly stale bread.
Sometimes people will roll the logs in plastic wrap or aluminum foil, but to avoid letting anything contaminate the food I tend to use a thin cotton towel tied off with cooking twine to give the Knedliky their shape. You could also try sous vide bags.
Carlsbad Dumplings Recipe
- Total Time: 45 minutes
- Yield: 8
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: side dish
- Method: no bake
- Cuisine: czech
Ingredients
- 1 large (400 grams) baguette, cut into 1/2 inch (12 mm) cubes
- 1/2 bunch parsley, chopped
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground nutmeg
- 1 cup (240 ml) milk
- 1/2 cup (115 grams) unsalted butter, melted
- 4 large eggs, separated
Instructions
- Place the bread and parsley in a large bowl. Season with nutmeg and salt. Pour in the milk and melted butter and mix.
- Separate the eggs. Add the yolks directly to the bread mixture. In a separate bowl, beat the egg whites until stiff peaks form.
- Fold the egg whites into the bread mixture until fully incorporated.
- Using a thin dish towel, form the mixture into a log and use cooking twine to tie off the ends. I made three separate logs to make them easier to cook and slice.
- Bring a large pot of salted water to boil. Reduce heat and keep at a low boil. Place the knedliky in the pot and cook for approximately 25 minutes, turning every so often to ensure the dumplings cook evenly.
- Remove from the water and allow to cool slightly. Unwrap, slice into 1 inch (2.5 cm) rounds and serve warm.
Notes
Storage: Leftover Knedliky can be stored in the refrigerator for up to 3 days.
Reheating: To reheat Knedliky, place in a microwave safe dish and cover with a damp paper towel. Microwave in 30-second increments until heated through.
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Many many thanks for this. Czech born married to wife that is a celiac and cannot eat wheat gluten. Have not been able to make regular knedliky because yeast needs gluten to raise the dough. Substitute non wheat flours do not work. This recipes permits me to use gluten free bread instead. Never had heard of this variety of dumplings. Thank you, thank you.
Hi George! I’m so happy these work for you with gluten free bread! I’m going to have to try that next time. 🙂