Houskové knedlíky
Bread Dumplings (Knedlíky)
Soft dumplings formed into a roll, boiled or steamed, then sliced and served as the classic side for sauces and roasts.
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Czech Cuisine Guide
Czech Allergen Guide
Dumplings, creamy sauces, and sneaky egg moments, decoded.
Signature staples:Dumplings, stews, roasted meats, creamy sides, and baked pastries.
Most common allergens:Gluten (bread/dumplings), dairy (cream/sour cream), eggs (dumplings, tartare, baking).
Typical meal structure:Soup or starter, hearty main with sides, then dessert or pastry.
Why asking matters:Ingredients like sour cream, butter, and egg can be added by default and not listed.
Best low-friction strategy:Ask for sauces on the side and confirm dumpling ingredients before ordering.
Allergen Overview
How common each allergen is in this cuisine. Always confirm with staff.
Gluten
Often Present
Bread dumplings and baked goods are common, and flour can appear in doughs, thickening, and sides.
Dairy
Sometimes Present
Cream, sour cream, milk, and butter are common in dumplings, stews, and rich sides.
Eggs
Sometimes Present
Egg can appear in dumplings and pastries, and tartare commonly includes raw egg yolk or egg-based add-ons.
Fish
Rare
Fish is not a dominant staple in classic Czech comfort dishes, but may appear via sauces, condiments, or modern menu items.
Shellfish
Rare
Shellfish is generally avoidable in traditional Czech fare; risk is mostly from cross-contact in mixed kitchens.
Soy
Usually Avoidable
Soy is not central, but can appear in seasonings, sauces, and packaged ingredients used in kitchens.
Sesame
Rare
Sesame is uncommon in traditional Czech dishes; it may appear in modern breads or garnish.
Tree Nuts
Varies
Tree nuts are more likely in pastries and desserts, depending on the bakery and fillings.
Peanuts
Rare
Peanuts are not typical in traditional Czech cuisine; risk is mainly from dessert toppings or cross-contact.
Hidden Ingredients to Watch
Unexpected allergen sources that may not be obvious on menus.
Sour cream or cream stirred in at the end
Adds dairy even when the menu lists only meat or vegetables
Found in: Cabbage stews, creamy gravies, plated garnishes
Bread dumplings and bread-based binders
A major gluten source that can be treated as a “side,” not called out as an allergen
Found in: Serviettenknödel-style dumplings, stuffing, thickened mixtures
Egg yolk served with tartare
Egg can be served on top or mixed in, sometimes assumed rather than stated
Found in: Steak tartare, spreads, some house sauces
Butter finish
Dairy can be added after cooking for shine and flavor
Found in: Dumplings, sides, pan sauces, sautéed onions
Seasoning sauces (including Maggi-style seasonings)
May contain soy or other allergens depending on brand and kitchen habits
Found in: Tartare mixes, soups, marinades, table seasonings
Koláče
Koláče (Koláč)
A traditional Czech sweet pastry, typically round, topped or filled with fruit, poppy seed, or sweet cheese (tvaroh).
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Pečené vepřové koleno
Roasted Pork Knuckle
A big, rustic roasted pork knuckle, often marinated (sometimes in dark beer) and served with mustard, horseradish, pickles, and bread or cabbage.
Gluten
Svíčková na smetaně
Svíčková (Beef in Vegetable Cream Sauce)
Braised beef served with a blended vegetable sauce finished with cream, typically with bread dumplings and a sweet-tart garnish (cranberry).
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Vepřo knedlo zelo
Vepřo Knedlo Zelo
Czech national favorite: roasted pork served with dumplings and sauerkraut, with drippings reduced into a simple sauce.
Gluten
Česnečka
Česnečka (Garlic Soup)
A traditional garlic soup with potatoes and broth, usually seasoned with caraway and marjoram, often topped with croutons and cheese.
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What to Ask the Staff
Copy these questions to show restaurant staff. Available in English and English.
English
- Does this contain wheat or gluten (bread, flour, dumplings, pastry)?
- Is the sauce or stew thickened with flour or served with bread dumplings?
- Is any milk, cream, sour cream, butter, or cheese used in the dish or garnish?
- Are eggs used (in dumplings, batters, or as a topping like egg yolk)?
- Can you prepare this without sour cream or creamy finishing?
- Is this served with bread, toast, or dumplings by default, and can I skip them?
- Do any seasonings or sauces used contain soy?
- Is there a risk of cross-contact with eggs, dairy, or gluten in the kitchen?
- Do you have an ingredient list for this pastry or dessert item?
- Can you recommend the safest option on the menu for my restrictions?
English
- Does this contain wheat or gluten (bread, flour, dumplings, pastry)?
- Is the sauce or stew thickened with flour or served with bread dumplings?
- Is any milk, cream, sour cream, butter, or cheese used in the dish or garnish?
- Are eggs used (in dumplings, batters, or as a topping like egg yolk)?
- Can you prepare this without sour cream or creamy finishing?
- Is this served with bread, toast, or dumplings by default, and can I skip them?
- Do any seasonings or sauces used contain soy?
- Is there a risk of cross-contact with eggs, dairy, or gluten in the kitchen?
- Do you have an ingredient list for this pastry or dessert item?
- Can you recommend the safest option on the menu for my restrictions?
Menu Glossary (English)
Common menu words to help identify ingredients and allergens.
sour cream= fermented cream
Dairy; commonly mixed into stews or added as a topping.
cream= thick dairy cream
Dairy; used to enrich sauces and stews.
milk= dairy milk
Dairy; used in dumplings and baked goods.
butter= churned dairy fat
Dairy; often used as a finishing ingredient.
cheese= fermented milk product
Dairy; can be mixed into dishes or used as a topping.
egg yolk= yellow part of an egg
Egg allergen; commonly served with tartare.
breadcrumbs= crumbled dried bread
Gluten; used for breading and binding.
flour= ground grain powder
Often wheat-based; primary gluten source in doughs and thickening.
wheat= gluten-containing grain
Major gluten source in bread, dumplings, and pastry.
dumpling= boiled dough side
Often contains gluten and sometimes dairy/eggs depending on recipe.
yeast dough= fermented bread dough
Usually wheat-based (gluten); may include milk, butter, or eggs.
seasoning sauce= flavoring liquid condiment
May contain soy depending on brand; ask staff if soy-free is needed.
cross-contact= accidental allergen transfer
Risk when shared surfaces, oil, or utensils are used.
Frequently Asked Questions
Almost never. Houskové knedlíky are typically wheat-based, and some recipes also include egg and milk. If you avoid gluten, swap dumplings for potatoes or plain vegetables and ask for sauces on the side. :contentReference[oaicite:8]{index=8}
Related Guides
Explore similar cuisines and dietary guides for more allergen insights.
Austrian Allergen Guide