Dumplings as side dish
One of the most popular side dish in Czech cuisine, dumplings, are also typical for Austrian or Bavarian cuisine, their smaller version, known as gnocchi, is also found in Italian, Hungarian or Slovenian cuisine and Slovakian halušky are their close relative.
In the past, dumplings were not only a side dish, but mainly in poorer areas they were served as main course, giving rise to regional specialties such as potato dumplings varieties known in South Bohemia as drbáky, in the Šumava Mountains (Bohemian Forest) as bosáky, or a sweet version served with poppy seed, prepared in Moravian Wallachia and called šulánky.
Nowadays, dumplings demonstrate unhealthy and rich-in-calories character of Czech cuisine. However, nutritional consultants do not criticize their high level of calories but rather warn against usage of white flour, emphasizing, as for all meals, proper balance of nutrients and reasonable servings. Therefore, if you do not place dumplings all around your plate and do not eat them daily with a large portion of sauce, there is no reason to avoid them.

Potato dumplings

Boil the potatoes, let them cool down a bit and, while still warm, peel them. Grate the potatoes into a large bowl, add egg, roughly ground flour and semolina. Salt and knead in a smooth dough. Place on a board, knead and let sit for a while.

Divide into 2‑4 parts (depending on the size of your pot, the smaller it is, the more parts you have to make). Roll each part into a loaf with flat ends. Carefully put the loaves into boiling salted water, after while, get them off the bottom of the pot, using wooden spoon. Cook for about 25 minutes.

When ready, remove the dumplings from the water and while still warm, cut with a string or a thread into slices.