The typical Czech side dish is dumplings (knedlíky). Usually, we eat dumplings to a meal with meat and sauce but also we have dumplings stuffed with meat or sweet dumplings stuffed with fruit like a sweet main dish or dessert. Either way, Czech dumpling are never diet. They are full of white flour, often lard coated. But although it is one of the most typical food in Czech cuisine, don’t think Czechs eat dumplings every day. We don’t, it’s just time to time, many Czechs eat dumplings even less than once per month.
Quick Overview:
- Savory Dumplings: Bread or potato-based, served with meats and sauces.
- Stuffed Dumplings: Filled with smoked meat.
- Sweet Dumplings: Fruit-filled and topped with butter, sugar, or cream.
Want to try them? Czech dumplings are a must-try for anyone exploring Central European food!
Dumplings as a side dish
Czech cuisine wouldn’t be complete without its savory dumplings. Those types of dumplings we never eat alone, it always goes with at least sauce, usually with meat and sauce. Various dumplings fit different types of dishes. For example, you can eat “svíčková” with bread dumplings, carlsbad dumplings or bread dumplings but it is not common to eat it with potato dumplings.

Dumplings are the unsung heroes of Czech cuisine, serving as the perfect sponge for soaking up the rich, velvety sauces they accompany. Whether it’s a creamy dill sauce or a hearty goulash, these dumplings ensure not a drop of that flavorful goodness goes to waste, making every bite a harmonious blend of textures and tastes.
At the forefront are houskové knedlíky (bread dumplings), made from a mix of flour, eggs, and cubed white bread. These soft, airy dumplings are boiled and served alongside classics like svíčková or roasted duck.
For a more refined option, there’s karlovarské knedlíky (Carlsbad dumplings). These dumplings, known for their lighter texture, are a perfect match for rich meat dishes and gravies, showcasing a long-standing Czech tradition.

Another favorite is bramborové knedlíky (potato dumplings). These are crafted from potatoes, flour, and egg, then boiled, sliced, and often paired with roasted meats and sautéed onions.
Chlupaté knedlíky (hairy dumplings) are soft potato-based dumplings with a rustic texture, often served alongside saucy dishes. Špekové knedlíky (bacon dumplings) are hearty bread dumplings enriched with crispy bacon, making them a flavorful companion to Czech stews and roasts.
Also, there are many variations on the shape of dumplings, especially potato dough is used for more types and some of them are also roasted on pork loin after cooking.
Stuffed dumplings
These dumplings are made from the same dough like potato dumplings, but each dumpling is made as a ball and it is stuffed with smoked pork. It usually goes with fried onion and cabbage. It is s heavy main dish.
Fruit dumplings
Ovocné knedlíky (fruit dumplings) highlight the sweet side of Czech dumplings. Seasonal fruits like plums, strawberries, or apricots are enclosed in a soft dough, boiled, and topped with butter, sugar, and quark or cream for a rich, indulgent treat.

These sweet variations on dumplings stuffed with fruit are common as a sweet main dish or as a dessert (of course in smaller portions). Also, there are many variations on the dough, stuffing, and sprinkling.
- yeast dumplings – usually quite big (3 for a main dish or one for dessert is enough),
- quark dumplings – smaller and lighter.
Whether you’re enjoying them as a savory side or a sweet dessert, Czech dumplings are best served fresh and paired with the right flavors.
There is probably no limit in the fruit we can use but most usual is stuffing with strawberries, apricots, blueberries, and plums. It can also be stuffed with jam. On the top can be icing sugar, melted butter, and grated curd or sour cream or poppy seeds or grated gingerbread or another fruit.

In Czech cuisine, the sequence of fruit dumplings follows the rhythm of the seasons, celebrating the freshest fruits as they come. It begins in spring with strawberry dumplings, bursting with the sweetness of early harvests. As summer progresses, apricot dumplings take the stage, their bright, tangy flavor a sunny treat. Blueberry dumplings arrive at the height of summer, capturing the essence of forest treasures, and finally, as autumn sets in, plum dumplings become the star, with their rich, comforting taste perfect for cooler days.
Where to taste dumplings in Prague
If you want to try dumplings in Prague, almost every restaurant serving traditional Czech cuisine will have dishes with knedlíky on the menu. However, fruit dumplings can be a bit tricky to find outside their seasonal window, especially in winter, as they rely on fresh fruits for their authentic flavor.