Carlsbad Dumplings
This post may contain affiliate links. Please read our disclosure policy.
Carlsbad dumplings are one of those sides that are made to complete a meal. Light, tender and dotted with little cubes of bread, they soak up rich, creamy sauces and gravies, making every meal taste even better.
Carlsbad dumplings, known in Czech as Karlovarské knedlíky, are a traditional side dish from the spa town of Karlovy Vary.
This recipe shows you how to make Czech Carlsbad dumplings from scratch using bread rolls, flour, milk and eggs. I also added garlic powder to the mix and omitted nutmeg, which isn’t traditional, but it works really well.
We love serving this side with duck breast confit and braised cabbage or with apples and onions. It’s a classic combination that never disappoints.
I will walk you through the key steps with pictures, explain how to steam them using two different methods and give you more ideas on what to serve them with.
How to make Carlsbad dumplings
The prep itself is simple and does not require any special tools or skills. A large bowl (I use a 6-quart/6-liter one in the photos) and a fork to begin with, or a whisk.
Flour, milk, egg yolks, black pepper, garlic and parsley are mixed together first. Add the stale baguette cubes and coat them evenly. Finally, whisk the egg whites and gently fold them in.
Now it’s time to cook the dumplings. There are two ways to do it:
- Mugs – You will also need oil + extra flour for this method.
- Plastic wrap
I have tested both methods and even though the first option requires a little more time, I believe the result is so worth it.
Mug method (recommended)
With the wrap you get dumplings that are denser and can turn chewy. This is an issue I’ve never had with the “mug method” and that is what I recommend.
Plastic wrap method (alternative)
Serving suggestions
Carlsbad dumplings are perfect with main dishes served with plenty of sauce or gravy. This could be Czech goulash, chicken paprikash or roast pork with sauerkraut.
Make ahead
Carlsbad dumplings can be easily made in advance. After being cooked, let them cool down completely, slice them and transfer to a resealable freezer-friendly plastic bag.
Flash-freeze on a baking sheet for 30 minutes, then transfer to the bag and keep in the freezer for up to 3 months. Or, get a large bag and fill it with a single layer of sliced dumplings, then freeze.
Recipe Q&A
It’s a Czech side dish called karlovarský knedlík (singular), named after the famous spa town of Karlovy Vary. You might also see them called Karlovy Vary dumplings. They’re made with rohlíky (white bread rolls), eggs, parsley and mild seasonings.
In a pot with about a cup of water. Place in vegetable steamer basket (or the simple one that came with Instant Pot, if you have one) and place sliced “knedlíky” in, preferably in one layer, leaving gaps so the steam can circulate. Cover with a lid and steam over a medium heat for 4 minutes or until nice and soft.
Yes, you do. This also helps the dumplings stay fluffy as opposed to dense.
My tips when making Carlsbad dumplings
- When you use the mug method for cooking them, make sure to choose a pot that is high enough to fit your chosen mugs and with a bit of extra headspace. You will also need a lid.
- The mugs can also be of a different size, but they should all hold at least 8 ounces (240 ml) of liquid.
- There are various recipes, some using flour, others don’t. The ratios of eggs and liquid can vary also. This is a recipe I developed about three years ago and have been using regularly ever since.
- Nutmeg is one of the traditional ingredients in Carlsbad dumplings, so if you have it on hand, use it. If not, I would omit it as you literally need only a pinch. I am not including it in the ingredients list as I don’t see a point of buying it just for this recipe.
- Don’t overdo it with flour – make sure not to use a heaped cup.
Have you been to Czechia? Have you tried their traditional meals? One of the most popular Czech dishes is without a doubt “Svíčková” – slow-cooked beef served with rich vegetable sauce and “knedlíky” a.k.a. dumplings. When you order this dish, you might get white yeasted steamed bread or karlovarský knedlík or both. It is usually written on the menu.
Even though I make them at home often, I always look forward to ordering them in restaurants when visiting Czechia.
More recipes that use a day-old bread
- Sausage and Apple Stuffing – A delicious side not only for Thanksgiving dinner.
- Air-Fryer Croutons – A great way to use up any stale bread and so good with creamy soups.
- Barbeque Meatloaf – An easy dinner with a ton of flavor.
- Grilled Whole Fish with Italian Bread Salad – A simple grilled fish dinner served with a rustic bread salad.
Carlsbad Dumplings Recipe
Ingredients
- 1 cup all-purpose flour spooned and leveled (130 g), see note 1
- 1 cup milk (240 ml)
- 2 large eggs separated
- 1 teaspoon salt
- ¼ teaspoon black pepper see note 2
- 1 tablespoon garlic powder optional, see note 3
- 3 tablespoons dried parsley see note 4
- 8 cups stale French baguette 260 g, cut into ½-inch cubes, see note 5
- 1 tablespoon oil
- 2 teaspoons all-purpose flour for dusting
Instructions
- This recipe uses the mug method, with the dumplings cooked in boiling water.
- Prepare the dumplings mixture: In a large mixing bowl (6-quart/6-liter), combine 1 cup flour, 1 cup milk, 2 egg yolks, 1 teaspoon salt, ¼ teaspoon black pepper, 1 tablespoon garlic powder and 3 tablespoons parsley. Whisk well.
- Add the baguette, cut into ½-inch (1.5-cm) cubes and stir until all the bread cubes are evenly covered in the mixture.
- Whisk 2 egg whites until soft peaks, about 1 to 2 minutes. Fold the whipped egg whites into the bread mixture.
- Prepare the mugs: Oil the sides and bottom of each mug, then dust with flour. Use heatproof mugs that hold at least 8 ounces (240 ml). You will need 3 or 4 mugs depending on their size. They don’t need to match.
- Using a fork or spoon, fill the mugs with the dumpling mixture, pressing gently to fill any gaps.
- Prepare the pot: Choose a pot that is wide and high enough to hold the mugs and has a lid. Pour in enough water to reach about halfway up the sides of the mugs.
- Boil the dumplings: Place the mugs in the pot, cover with a lid and bring the water to a boil. The mugs will be slightly moving, and you can hear them hitting the bottom of the pot. That’s normal.
- Reduce the heat to medium-low and cook covered for 30 minutes. The dumplings are done when they feel firm to the touch and pull slightly away from the sides of the mug. Turn off the heat, then carefully take the mugs out from the pot, using a kitchen towel to avoid getting burned.
- Let cool for 5 minutes. Then, run a knife around the edges of each mug to loosen the dumplings. Turn each mug upside down and tap on it. This should help release any stuck areas.
- Cut the dumplings into ½-inch (1.5 cm) slices and serve with plenty of rich sauce or gravy.
Notes
- Flour: Use a level cup, not a heaped cup. If unsure, use a little less.
- Black pepper: Optional.
- Garlic powder: Optional. You can use 1 teaspoon minced or pressed fresh garlic instead.
- Parsley: You can use 4 tablespoons finely chopped fresh parsley instead of dried.
- Bread: Traditional recipes use Czech rohlíky. Baguette or another long bread works well.
- Make ahead: Cook, cool down, slice and flash-freeze for 30 minutes on a baking sheet lined with parchment paper. Then, transfer to a resealable bag and keep in the freezer up to 3 months. When ready to eat, you can steam them from frozen using a vegetable steamer basket inside a pot with little water. Leftovers keep well in the fridge for up to 3 days.