Can I make these Czech Side Bread Dumplings ahead of time?

Absolutely! This is one of the great things about this dumpling recipe. If you have already prepared your dumplings ahead of time, you have a couple of easy options for reheating them. The easiest way is to reheat individual slices in the microwave when you're ready to serve. You can also use a steam pot to make them warm and steamy again. For long-term storage, these dumplings freeze wonderfully. You can freeze them whole or sliced for up to six months. I recommend slicing them before freezing, as it makes defrosting much faster.

Recipes

Czech Bread Dumpling Houskovy Knedlik Recipe

I'm often asked about my Czech Side Bread Dumpling recipe, also known as Houskový Knedlík. My answer is always the same: Yes, it takes a little work, but it is not that hard, and the result is totally worth it! This is a really common side dish in central European countries, and for good reason. Unlike smaller dumplings, this one is cooked in a single large piece and then sliced for serving. It's the perfect accompaniment for any dish with a warm sauce, and it's fantastic when sautéed as well. This recipe will guide you through making this authentic and delicious staple of Czech cuisine.

Tom the Chef Founder

Published:
June 10, 2025

Before You Start

Let’s talk about important parts of the recipe before you start…

Bringing a Taste of Central Europe to Your Kitchen: My Czech Side Bread Dumpling Recipe

Hello, I’m Tom Slepicka, and today I want to share a recipe that is fundamental to Czech cooking: the Czech Side Bread Dumpling, or Houskový Knedlík. While it might seem intimidating, I want to assure you that it is not that hard to make, and the reward is a wonderfully soft, absorbent dumpling that is unlike anything else. This yeasted dough, studded with pieces of bread, is gently boiled or steamed in a large log shape before being sliced. In Central Europe, this is a very common side dish. It serves as the perfect vessel for soaking up the rich, warm sauces of classic Czech dishes, but its versatility doesn’t stop there. Follow along with my dumpling recipe, and I’ll show you how to master this essential how to make dumplings technique.

The Secret to Texture: Using Old Bread

One of the most important tips for my Czech Side Bread Dumpling recipe is to use old bread, and even a hard one is best. This isn’t just a great way to prevent food waste; it also helps you reach better results with your final dumpling. Drier, older bread holds its shape better when soaked and incorporated into the dumpling dough, providing a wonderful texture. I start by cutting the bread into dices about ½ to 1 inch big. You’ll need about 2 cups, but you can use even more, up to 3 cups. Then, I place the diced bread into a medium mixing bowl, add ¼ cup of milk, and fold them together gently with a spatula before setting it aside for a later step.

Creating the Yeasted Dumpling Dough

The foundation of this Houskový Knedlík is a soft, yeasted dough. I prefer to use a kitchen mixer with a hook attachment for this process. In the mixer bowl, I combine all the dry ingredients: 2 cups of bread flour, 1 teaspoon of confectioners’ sugar, 2 teaspoons of active dry yeasts, and 1 teaspoon of salt. I give these a brief stir with a whisk for about a minute, just to combine them evenly. Then, I add the wet ingredients: 1 large egg and ¾ cup of lukewarm milk, which should be between 90 to 100°F. I knead this on low speed for 1 to 2 minutes until everything is partially incorporated, then increase the speed to medium-high and knead for another 1 to 2 minutes until a proper dough is formed.

Incorporating the Soaked Bread

Once the initial dumpling dough has formed, it’s time to add the soaked bread we prepared earlier. I add the bread, along with any excess liquid from the bowl, directly into the mixer. It’s important to do this step correctly to maintain the integrity of the bread pieces. I knead the mixture at a slow speed for about one minute, just until the bread is nicely combined and distributed throughout the yeasted dough without being completely broken down. This step ensures you’ll have those distinct, soft pockets of bread in the finished Czech dumplings.

The First Rise: Letting the Dough Develop

Like any good yeasted dough, our dumpling dough needs time to rise. After the bread is incorporated, I remove the bowl from the mixer. I cover the bowl with plastic wrap to prevent the dough from drying out. It’s a good idea to poke some holes in the plastic wrap to let the dough breathe a little as the yeast works. Then, I place the bowl in a warm place and let it rise until it has doubled in size. This process can take about 2 to 3 hours, so patience is key. This slow rise is essential for developing the light and airy texture of the final Czech Side Bread Dumpling.

Shaping the Dumplings and the Second Rest

After the dough has doubled, it’s time for shaping. I split the dough into 2 or more parts, depending on my preference and the diameter of the pot I’ll be cooking them in. I’ve found that shorter dumplings are easier to cook and manipulate in the pot. On a lightly floured surface, I form each piece into a cylinder by rolling it with my hands. The thickness is up to you, but I recommend a diameter of about 2 ½ inches, as the dumpling will significantly expand during cooking. I then place the shaped dumplings on a lightly floured cutting board, lightly flour the tops, and let them rest for about 15-30 minutes, covered with a dish towel. Be careful not to extend this resting time too much, as over-proofed dumplings may not hold together well during cooking.

The Cooking Process: Boiling the Dumplings

While the dumplings are having their final rest, I prepare the pot for cooking. I fill a large pot (at least 8 quarts, but preferably 12 quarts) about halfway with water, cover it with a lid, and bring it to a rolling boil on high heat. Once the water is boiling, I carefully slip the dumplings down into the water. I cover the pot with the lid and cook them until they are fully done, which should be about 6 to 9 minutes on each side, depending on their thickness. It’s important to turn the dumpling carefully halfway through cooking using two forks or a large turner. To ensure they are cooked, the internal temperature should be at least 165°F.

Finishing Touches for the Perfect Dumpling

Once the dumplings are fully cooked, there are a couple of crucial finishing steps. I carefully remove the cooked dumplings from the water using a skimmer or two large turners. Immediately after removing them from the water, I penetrate each dumpling in several places with a fork. This helps release the steam from the inside and prevents the dumpling from becoming dense as it cools. Right after that, I brush each dumpling with about 1 teaspoon of oil, which prevents the outside from drying out and forming a skin. I then let them rest for about 5 minutes before slicing and serving.

Tips for Storing and Reheating Your Dumplings

These Czech Side Bread Dumplings are fantastic when made ahead of time. If you have leftovers, the easiest way to reheat individual slices is in the microwave at the time of serving. Alternatively, you can use any steam pot to warm them up. Either method will quickly make them warm and steamy again. For longer-term storage, you can freeze the dumplings either whole or sliced. They stay great in the freezer for up to half a year. I find it’s best to slice the dumpling before freezing for faster defrosting when you’re ready to use them.

Recipe

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