Try traditional white bread dumplings – no Czech and Slovak meal is complete without them!
Plump white bread dumplings (known as knedlíky) have been a best-selling Czech product for years. These fluffy dumplings are perfect for mopping up tasty gravy, and make a delicious accompaniment to many Czech and Slovak dishes, including roast meats with cabbage or spinach.
For breakfast or brunch the next day, try pan-frying cubed leftover dumplings with butter, eggs and milk (like making scrambled eggs). Brilliant!
With these ready-made bread dumplings, you don't even have the hassle of making them at home — kneading your own bread dumpling dough can take hours! Choose between 600g and 400g packs, ready cut into 14mm slices, or the unsliced 2kg pack. Each pack lasts for up to 10 days.
Made by Svoboda, a company founded in 1990 and specialising in home-made Czech and Slovak dumplings since 1993, complying with Food Act No. 110/97, HACCP, ISO 9001 and ISO 14001.
Leavened Dumplings
Leavened dumplings are commonly served with saucy dishes – such as various goulashes or stuffed peppers. It is a great combination! You cut the dumpling into small, bite-size pieces and use them to soak up the juice.
Fruit Dumplings
Fruit dumplings are among the staple sweet dishes that have long been found in Czech and Slovak home cooking. Made from milk, butter, flour, eggs, salt, and dry cottage cheese, these dumplings are commonly filled with strawberries, apricots, plums, or plum jam.
Potato Dumplings
Czech and Slovak potato dumplings (bramborové knedlíky) are made with cold, unseasoned mashed potatoes. There are varieties made with raw grated potatoes and some with hot mashed potatoes.
Bread Dumplings
Traditional Czech and Slovak bread dumplings (houskový knedlík) are made with flour, milk, eggs and stale bread cubes, formed into a loaf or roll, boiled and sliced. Perfect for soaking up gravy alongside roast pork with sauerkraut, roast goose and duck, chicken paprikash, and more.