Wandering the cobblestone streets of Prague, watching the afternoon light catch the spires of the Old Town, and enjoying a memorable meal overlooking the river is truly magical. During my visit to the Czech capital, one dinner stood out: savoring Bohemian Yeast Dumplings (Böhmische Knödel) at an exquisite Restaurant.
Perched right on the bank of the Vltava River near the historic Charles Bridge, Restaurant Mlýnec offers a wonderful blend of contemporary elegance and comforting tradition.
While the restaurant is celebrated for its modern take on Czech gastronomy and stunning views, the standout experience of the night was indulging in a masterfully prepared traditional local classic: succulent Duck paired with homemade Bohemian dumplings (knedlíky).
The duck was cooked to perfection—crispy on the outside, meltingly tender on the inside—and served alongside pillowy, soft yeast dumplings designed to soak up every drop of the rich, savory pan juices. It was the ultimate comfort food elevated to fine dining.
Inspired by that incredible meal, here is a step-by-step Guide to making traditional Bohemian Yeast Dumplings right at home.
Ingredients
- 4 cups all-purpose flour (approx. 500 g)
- 1 cup lukewarm milk (approx. 250 ml)
- 2 tsp active dry yeast (approx. 20 g fresh yeast or equivalent)
- ½ tsp salt
- 1 large egg
- 3 stale hard rolls (such as Kaiser rolls or crusty white bread), cut into small cubes (approx. 1.5 to 2 cups cubed)
Instructions
1. Prepare the Dough
- In a large mixing bowl, combine the flour, lukewarm milk, yeast, salt, and egg. Mix and knead thoroughly to form a soft, smooth yeast dough.
- Cover the bowl with a clean kitchen towel and let it rise in a warm, draft-free place for about 30 minutes.
2. Fold in the Bread & Second Rise
- Gently knead the cubed stale rolls into the risen yeast dough until evenly distributed.
- Cover the bowl again and let the dough rise a second time until it has doubled in volume.
3. Shape and Cook
- Bring a large pot of generously salted water to a gentle boil.
- Dust your hands with flour. Take portions of the dough and shape them into large, smooth, oblong dumpling using your cupped palms.
- Carefully lower the dumplings into the boiling water. Let the water return to a boil once, then immediately reduce the heat and cover the pot with a tight-fitting lid. (Can also be steamed in steamer basket for 30 min. Don’t let it touch the water.)
- Let the dumplings cook quietly just below a simmer (the water should not actively bubble or thrash) for 15 to 20 minutes. Flip them carefully once halfway through using a slotted spoon.
4. Slice and Serve
- Remove the finished dumplings from the water with a skimmer, let them rest for a minute, and slice them into thick rounds using a thread or a sharp knife.
- Serve warm alongside your favorite Roast Duck, Goulash, or rich Gravy!
Bohemian Dumplings (Böhmische Knödel)
Ingredients
- 4 cups all-purpose flour (approx. 500 g)
- 1 cup lukewarm milk (approx. 250 ml)
- 2 tsp active dry yeast or fresh yeast (approx. 20 g)
- ½ tsp salt
- 1 large egg
- 3 stale hard rolls (such as Kaiser rolls or French bread), cubed (approx. 1.5 to 2 cups cubed)
Instructions
- Prepare the Dough: In a large bowl, combine the flour, milk, yeast, salt, and egg to form a soft yeast dough.
- Cover the bowl and let it rise in a warm place for about 30 minutes.
- Gently knead the cubed bread into the risen dough, then cover and let it rise a second time until the volume has doubled.
- Shape and Cook the Dumplings: Bring a large pot of generously salted water to a boil.
- With flour-dusted hands, shape the dough into large, oblong dumplings using your cupped palms.
- Carefully place the dumplings into the boiling water, let the water return to a boil once, then cover the pot with a lid.
- (Can also be steamed in steamer basket for 30 min. Don’t let it touch the water.)
- Reduce the heat so the water is just below a simmer (the water should not bubble or move actively). Let the dumplings cook through for 15 to 20 minutes.
- Flip them once halfway through using a slotted spoon.
- Serve: Remove the dumplings from the water and slice them into rounds.
Notes
Tip: You can also shape them slightly smaller and serve them whole.
