Budmerice Stískanice: A Traditional Dish with a Taste of Childhood
When you hear the word “stískanice,” it might sound unfamiliar, but for those from Budmerice, it’s a taste of home and childhood. This traditional dish has been passed down through generations, carefully preserved by my grandmother. Traditionally served as a side with bean soup, stískanice have also evolved into a delicious standalone dish, perfect with a glass of wine. These delicate potato rolls have a creamy, tender texture on the inside and crispy edges when fresh out of the oven. Although simple, making stískanice requires a few key tricks I’ve learned from my grandmother.
Ingredients:
- Ground black pepper to taste
- 1,400 g old boiled potatoes, finely grated
- 600 g all-purpose flour (some for the dough, some for rolling)
- 500 g pork fat
- 750 ml sour cream (3 x 250 ml)
- 250 g fine semolina (children’s semolina)
- Salt to taste
Try more of my recipes:
Why are Stískanice So Special?
Stískanice aren’t just another side dish. They’re a unique combination of simple ingredients like old potatoes, flour, pork fat, and sour cream, coming together to create a delicious harmony. Old potatoes play a key role, providing the dough with the perfect texture. If you use new potatoes, the dough won’t have the same smooth and flexible consistency. Another secret ingredient is pork fat, which gives stískanice their signature flavor and crispy edges.
1. Can I use new potatoes?
No, old potatoes are ideal for stískanice because they contain less water and more starch, which gives the dough a better texture.
2. What if I don’t have pork fat?
Pork fat is crucial to the recipe because it adds depth of flavor and crispiness. If you don’t have it, you can use butter, but the flavor won’t be as authentic.
3. How long can I store stískanice?
They’re best when fresh out of the oven, but if you have leftovers, you can store them in the fridge for 4 days and reheat them in the oven to bring back the crispiness.
How to make Stískanice:
- Prepare the Dough:
Finely grate 1,400 g of boiled old potatoes. Add a tablespoon of pork fat, season with salt, and mix in about 200 g of the 600 g of flour. Combine well until the dough starts to come together. - Work the Dough:
Flour your work surface with the remaining flour and knead the dough until smooth and soft, but not sticky. If the dough is too sticky, add more flour. - Shape the Rolls:
Cut the dough into strips about 7 cm wide and divide each strip into 5 cm pieces. Roll each piece into a 0.5 cm thick circle. - Filling and Rolling:
Brush each circle with melted pork fat, sprinkle a tablespoon of fine semolina (children’s semolina), and spread a tablespoon of sour cream evenly across the surface. Season with black pepper. Roll the circle into a cylinder, like a pancake, but don’t tuck in the ends. - Baking:
Place the rolls side by side on a baking tray lined with parchment paper, and brush them with melted pork fat. Bake in a preheated oven at 200°C for 22-30 minutes, until golden brown and slightly darker on the edges. - Serving:
After baking, you can brush the stískanice with more pork fat for a nice finish, though it’s not necessary for flavor. Serve them warm for the best experience—crispy on the outside and soft on the inside. Pair them with bean soup or enjoy them as a standalone snack with a glass of wine.
If you decide to make this recipe, please tag me or send me a message on Instagram or Pinterest. Thank you so much for sending me the meals of mine you’ve tried. ❤️
Stískanice from Budmerice
Ingredients
- ground black pepper to taste
- 1,400 g old boiled potatoes finely grated
- 600 g all-purpose flour some for the dough, some for rolling
- 500 g pork fat
- 750 ml sour cream 3 x 250 ml
- 250 g fine semolina children’s semolina
- salt to taste
Instructions
Prepare the Dough:
- Finely grate 1,400 g of boiled old potatoes. Add a tablespoon of pork fat, season with salt, and mix in about 200 g of the 600 g of flour. Combine well until the dough starts to come together.
Work the Dough:
- Flour your work surface with the remaining flour and knead the dough until smooth and soft, but not sticky. If the dough is too sticky, add more flour.
Shape the Rolls:
- Cut the dough into strips about 7 cm wide and divide each strip into 5 cm pieces. Roll each piece into a 0.5 cm thick circle.
Filling and Rolling:
- Brush each circle with melted pork fat, sprinkle a tablespoon of fine semolina (children’s semolina), and spread a tablespoon of sour cream evenly across the surface. Season with black pepper. Roll the circle into a cylinder, like a pancake, but don’t tuck in the ends.
Baking:
- Place the rolls side by side on a baking tray lined with parchment paper, and brush them with melted pork fat. Bake in a preheated oven at 200°C for 22-30 minutes, until golden brown and slightly darker on the edges.
Serving:
- After baking, you can brush the stískanice with more pork fat for a nice finish, though it’s not necessary for flavor. Serve them warm for the best experience—crispy on the outside and soft on the inside. Pair them with bean soup or enjoy them as a standalone snack with a glass of wine.
