Mother Hana's Filled Potato Dumplings

Presented by: Hana Jindrova, from Seattle

Cook's Note: This dish is my mom’s invention (her name is also Hana). Curiously I found out only now when I asked her about this recipe for this program. I loved this meal as a kid and bugged her to cook it for me. She explained that it is traditional in Bohemia to stuff dumplings with bacon, and serve with cabbage or sauerkraut. For her the bacon was too greasy. Since we did not have much money and this meal was inexpensive she decided to modify the recipe and replaced the bacon with a sausage. She knew we all loved both the dumplings and sausages by themselves. And here we are 35 years later, and now all of her three sisters and their families including numerous friends added this recipe to their cooking repertoire.

serves 4


  • 3 Yukon gold potatoes, boiled and peeled
  • Wondra flour
  • 1 large egg
  • salt
  • 4 bratwurst, cooked (or your favorite sausage)


Finely grate cold potatoes and press them into a measuring cup to find out the volume. Put on a large cutting board. Pour the same volume of coarse Wondra flour on top of it. Make a little pit for the egg. Add salt. Mix the egg into the flour with a tip of a knife so when you work the dough the egg does not run all over. Mix everything quickly into a dense dough (have faith, the ingredients eventually do come together). Do not let stand, the dough thins.

Wrap each sausage into a 1-cm thick layer of dough. Throw the filled dumplings into hard boiling salty water and boil for 15 to 20 minutes. In the beginning check frequently that the dumpling is not stuck to the bottom of the pot; eventually the dumplings will float as they boil.

Cut into 1-cm thick slices and serve with white cabbage or sauerkraut and lots of golden fried onion with bacon bits on top.

Uncut dumplings keep really well in the fridge and are easy to microwave. One can cook the dumplings without the sausage and serve as a side dish with pork roast or roasted duck (my favorite).


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