If you’re a regular reader of Czechology, you know that potato dumplings are an essential part of the Czech cuisine. Did you know that potato dough was used to make sweet dishes as well? One of them is the so called povidlové taštičky or bramborové taštičky which means povidla pockets or potato pockets and we bring you …
Fruit Dumplings – Ovocné knedlíky
Fruit dumplings are something every Czech kid knows. They are served as main course even in the school cafeterias. There are many ways to prepare them, so let us show you at least some of them.
Pěry – dumplings with plum marmelade and poppyseed
Here is a traditional recipe for pěry – delicious dumplings with plum marmelade povidla and ground poppyseed like from a Czech babička.
Bramboráky
Bramborák or cmunda is a slice of Czech culinary heaven. Bramboráky are easy to make and even easier to devour, so let us show you how to make this potato delicacy!
How to roast St. Martin’s goose to perfection
Roasted goose is a traditional dish served on November 11, the St. Martin’s Day. Restaurants are booked weeks in advance, geese – fresh or frozen – desperately sold out. All this so that people can taste this extraordinary delicacy on this day.