Knedlíky

Knedlíky are a family of dumplings central to Czech and Slovak cuisine. They are typically boiled and served as a neutral side dish to meats, gravies, and soups. The word knedlík/knedlíky is the regional term for dumplings and encompasses several forms that differ by dough and shape.

The two most common types are bramborové knedlíky (potato dumplings) and houskové knedlíky (bread dumplings). Bramborové knedlíky are usually made from grated or mashed potatoes mixed with flour or starch and sometimes egg and salt. They are formed into balls or oblong shapes and boiled until tender. Houskové knedlíky are made from a dough of flour, milk or water, eggs, and small cubes of stale bread, then shaped into a log, sometimes dried briefly, and boiled before slicing into discs.

There are also polévkové knedlíky (soup dumplings), smaller and lighter, intended to be served in soups rather than as a side dish. Sweet or fruit-filled versions exist as well, though they are less common in everyday meals.

Knedlíky play a key role in many traditional dishes. They are commonly served with svíčková na smetaně or guláš, and with roasted or boiled meats, where the dumplings absorb sauces well. In soups, small knedlíky provide a hearty accompaniment. The preparation and variety of knedlíky reflect regional tastes and household traditions, making them a versatile staple in Central European cooking.