Czech Carlsbad dumplings / Karlovarské knedlíky – recipe

Czech cuisine is known for its hearty, comforting dishes that are perfect for cold weather. One such dish is the Carlsbad dumpling, a type of bread dumpling that is often served as a side dish with meats and gravies. This dish has a rich history and has been a staple of Czech cuisine for generations.

The history of the Carlsbad dumpling can be traced back to the spa town of Karlovy Vary (also known as Carlsbad in German), located in western Czech Republic. In the early 19th century, Karlovy Vary was a popular destination for aristocrats and the wealthy who would come to bathe in the town’s hot springs and drink its mineral-rich waters. To cater to these visitors, local chefs began creating dishes that were both rich and comforting, and the Carlsbad dumpling was born.

Carlsbad dumplings are typically served as a side dish with meat, and are especially delicious with dishes that have a rich sauce or gravy, as the dumplings are perfect for soaking up the flavors.

They are often served with a special sauce made from beef broth, cream, and vegetables. This sauce is called “svíčková” and is a popular dish in its own right. When served with Carlsbad dumplings, the sauce adds a rich, savory flavor to the dish.


(5 portions)

  • 15 bread rolls
  • 4 eggs
  • 300 ml milk
  • 100 g butter
  • 100 g coarse flour
  • bunch flat-leaved parsley
  • a pinch of nutmeg
  • salt, pepper

How to make a dumpling at home?

Carlsbad dumplings