Bohemian Bread Dumplings Recipes

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HOUSKOVé KNEDLíKY - CZECH BREAD DUMPLINGS



Houskové knedlíky - Czech Bread Dumplings image

An authentic recipe for homemade Czech houskové knedlíky, known as yeasted bread dumplings.

Provided by Petra Kupská

Categories     Side Dish

Time 1h8m

Number Of Ingredients 7

3 3/4 cups coarse flour ((500 g))
1 cup milk ((240 ml) lukewarm, or water)
1/2 cup bread cubes (made from stale white bread, cut into 1/3-inch pieces)
1 egg
2 teaspoons active dry yeast (or 10 g fresh yeast)
1/2 teaspoon salt
a pinch of granulated sugar

Steps:

  • Cut the stale white bread into ⅓-inch cubes.
  • Combine the flour with 2 pinches of salt in a large bowl. Make a well in the center. Put yeast in the center, sprinkle with a pinch of sugar. Pour in ⅓ of lukewarm milk and stir with a little flour using a fork. Let it sit for 5 minutes until yeast dissolve.
  • In a separate bowl, whisk the remaining milk with an egg. Add the mixture to the bowl with flour and yeast.
  • Knead the dumpling dough until smooth. Use your hands (my choice) or a kitchen mixer with a proper attachment. Add a bit of flour if the dough is too sticky.
  • Only now add cubed bread and combine.
  • Cover the bowl with a clean kitchen towel and let the dough rise for 45 minutes in a warm place until double.
  • Meantime, prepare a pot with low boiling salted water to boil the dumpling or a steamer in case you intend to steam the dumpling.
  • Divide the proofed dough into two pieces, form a cylinder shape out of each piece. One loaf should be about 8-10 inches (20-25 cm) long and 3-inch (7 cm) thick.

Nutrition Facts : Calories 1040 kcal, Carbohydrate 197 g, Protein 38 g, Fat 10 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 105 mg, Sodium 753 mg, Fiber 10 g, Sugar 8 g, UnsaturatedFat 5 g, ServingSize 1 serving

BOHEMIAN BREAD DUMPLINGS



Bohemian Bread Dumplings image

Make and share this Bohemian Bread Dumplings recipe from Food.com.

Provided by Ackman

Categories     Healthy

Time 1h15m

Yield 2 large dumlpings, 4-6 serving(s)

Number Of Ingredients 10

4 cups flour
2 teaspoons salt
4 eggs, large
1/2 teaspoon baking powder
milk, enough to make a stiff dough
8 slices white bread, cubed
1/4 cup butter
onion (chopped & to taste)
salt & pepper, to taste
6 eggs, well beaten (optional)

Steps:

  • Mix the flour, salt, 4 eggs, baking powder & milk together until you have stiff dough.
  • When mixed well, add the cubed bread.
  • Form into 2 dumplings.
  • Boil in a large pot of water or broth for 30 minutes.
  • Cool & slice into ¾ inches slices
  • Melt ¼ cup butter in a skillet on med-low heat.
  • Add the sliced dumplings & chopped onion.
  • Season with salt & pepper or to taste.
  • Fry until a light golden brown.
  • If desired, pour the 6 well-beaten eggs over & cook until eggs are set -- stir very little.(I prefer them with a nice gravy poured over, instead of the eggs!).

Nutrition Facts : Calories 763.5, Fat 19.4, SaturatedFat 9.4, Cholesterol 242, Sodium 1702.8, Carbohydrate 121.2, Fiber 4.6, Sugar 2.9, Protein 23.1

BOHEMIAN DUMPLINGS RECIPE - (3.9/5)



Bohemian Dumplings Recipe - (3.9/5) image

Provided by Jomamma

Number Of Ingredients 9

5 cups sifted flour
1 1/2 cups milk, warm (not hot)
3 slices white bread, cubed
1/2 envelope active dry yeast
2 eggs lightly beaten
1 teaspoon sugar
1 teaspoon salt
1 teaspoon melted butter
1/2 teaspoons baking powder

Steps:

  • In small bowl, soften yeast in ½ cup milk. Let stand for 5 minutes; add sugar; stir until yeast is dissolved. Into mixing bowl sift 2 cups of the flour baking powder. Add yeast and remaining milk. Stir in butter, salt, and eggs. Beat well. Cover, and set aside in a warm place for 1 hour. Add bread cubes and remaining flour to make a soft dough. Turn onto lightly floured bread. Knead until smooth. Shape into 4 oblong pieces. Cover, let rise for one hour. Gently lower oblongs into large saucepan of boiling water; cover; boil 10 minutes, turn; cover and boil 10 more minutes.

BOHEMIAN-CZECH BREAD DUMPLINGS RECIPE - HOUSKOVE KNEDLIKY



BOHEMIAN-CZECH BREAD DUMPLINGS RECIPE - HOUSKOVE KNEDLIKY image

Categories     Pasta     Side

Yield 8 people

Number Of Ingredients 7

3 1/2 cups (about 10 slices) country white bread, crusts removed, and cubed into 1/2-inch pieces
5 tablespoons butter
4 tablespoons (1/2 small) finely chopped onion
3/4 cup all-purpose flour
2 slices crisp bacon, crumbled
3 tablespoons finely chopped parsley
1/3 cup milk

Steps:

  • In a large skillet, heat 4 tablespoons butter and toast bread cubes until golden brown. Remove from skillet and set aside. Add remaining 1 tablespoon butter to skillet and saute onions until lightly browned. Transfer to a large bowl and combine with flour, bacon, parsley, and salt and pepper to taste. Add milk and knead lightly until a soft dough forms. Fold in the reserved bread cubes and form into 2 oblong logs. Bring water and salt to a simmer in a pan or skillet large enough to accommodate the logs, and with enough water to just cover the dumplings. Carefully place the dumplings into the water and simmer, covered, for 25-30 minutes, turning once using two slotted spoons or spatulas. Remove dumplings with two slotted spoons and place on paper towels to drain. While still hot, cut the dumplings into 3/4-inch widths. Czechs use a thread to slice their dumplings. You also can use unflavored dental floss or piano wire! Serve with lots of gravy.

CZECH BREAD DUMPLINGS (KNEDLíKY)



Czech Bread Dumplings (Knedlíky) image

I'm very excited to be showing you my take on knedlíky. It's easy, fun to make, and incredibly comforting. If you're a fan of dumplings, especially ones that are extraordinarily good at soaking up gravy, you'll want to add these to the rotation. Serve hot with gravy.

Provided by Chef John

Categories     Dumplings

Time 3h40m

Yield 8

Number Of Ingredients 6

1 cup warm milk (105 degrees F (40 degrees C))
1 tablespoon white sugar
1 teaspoon active dry yeast
1 teaspoon kosher salt
1 large egg, beaten
2 ¾ cups quick-mixing flour (such as Wondra®), or more as needed

Steps:

  • Combine warm milk, sugar, and yeast in a bowl. Let sit and bloom for about 10 minutes.
  • Add egg and kosher salt to the yeast mixture. Pour in 2 ¾ cups flour. Stir with a wooden spoon until it starts to pull away from the sides of the bowl and forms a dough.
  • Knead on a lightly floured surface until dough is smooth and slightly elastic, about 3 minutes.
  • Transfer to a lightly oiled bowl, flipping the dough to coat the top in oil. Cover and let rise in a warm spot until doubled in size, about 2 hours.
  • Transfer back to your work surface; press out the excess air and form dough into a relatively uniform ball.
  • Cut dough into two equal pieces. Form each piece into a uniform ball. Roll each ball into a tube, 2 to 2 ½ inches wide.
  • Cover with plastic wrap or a clean kitchen towel and let proof for 20 to 25 minutes.
  • Meanwhile, bring a large pot of salted water to a steady simmer.
  • Carefully pick up a risen piece of dough and transfer to the simmering water. Bring back to a simmer. Cover tightly and let simmer for 10 minutes. Uncover, flip, and continue to simmer for another 10 minutes.
  • Transfer to a plate and poke all over with a toothpick or wooden skewer, which releases the steam from the center.
  • Use a piece of string or thread to cut into 3/4- to 1-inch dumplings. Transfer to a serving plate.
  • Repeat Steps 9 to 11 to cook remaining dough.

Nutrition Facts : Calories 169.2 calories, Carbohydrate 34.7 g, Cholesterol 25.7 mg, Fat 1.7 g, Fiber 1.2 g, Protein 6.3 g, SaturatedFat 0.6 g, Sodium 262.3 mg

BOHEMIAN DUMPLINGS



Bohemian Dumplings image

Provided by Food Network

Time 1h20m

Yield 8 servings

Number Of Ingredients 8

2 cups instant flour
1 cup milk
2 egg yolks
Salt
2 cups diced stale white bread
4 tablespoons butter
1/3 cup melted room temperature goose fat
2 egg whites

Steps:

  • Sift the flour into a bowl. In another bowl mix together the milk and egg yolks with a little bit of salt. Add the milk mixture to the flour and blend to a smooth dough.
  • Saute the bread in the butter over moderate heat until golden. Sprinkle the bread over the dough. Pour on the goose fat and let the mixture mellow 1 hour. Blend the bread into the dough. Beat 2 egg whites until stiff and fold them into the dough.
  • Soak a tea towel in water, squeeze it dry and line a sieve with it. Add the dough and pull the cloth up around the dough and tie it off immediately above dough. Transfer the wrapped dough to a pot of simmering water with a rack and poach it for 1 hour. Transfer it to a platter, let it cool a little, and then untie it and cut the dumpling with a thread into slices.
  • Recommended drink: Lager

BOHEMIAN RAISED DUMPLINGS



Bohemian Raised Dumplings image

I ate these as a child and thought that all dumplings were raised like a yeast dough. But learned otherwise. These are almost a cross between a bread and a bagel. But they were used instead of a pasta or bread with our meals.

Provided by Kimber Flory

Categories     Other Side Dishes

Number Of Ingredients 7

4 c all purpose flour
1 pkg active dry yeast
2 eggs, beaten
1 c milk
1/2 tsp salt
1/4 tsp sugar
1 pinch salt (for boiling water)

Steps:

  • 1. Mix Dry Yeast and ¼ cup of warmed milk, and ¼ teaspoon of sugar in small bowl.
  • 2. Combine Sifted flour and salt in separate bowl.
  • 3. Once yeast has dissolved and become bubbly, mix with flour mixture in large bowl.
  • 4. Stir the mixture adding remainder of milk and beaten eggs.
  • 5. Knead dough thoroughly into ball.
  • 6. Place dough ball into bowl, cover with towel, and set in a warm place for an hour.
  • 7. Dough should double in size at this time.
  • 8. Separate dough into small balls, slightly larger than a golf ball, but smaller than a soft ball.
  • 9. Set dough balls aside on plate and let raise for ½ hour (covered with towel)
  • 10. Place dough balls into stockpot or kettle of boiling salted water.
  • 11. Cover and boil for 10 minutes. Make sure to slightly crack lid open to prevent boil over. Half way thorugh cook time, remove lid and flip balls over.
  • 12. Remove from hot water and cool on cutting board.
  • 13. Cut dumplings with string or dental floss while still warm.
  • 14. Serve with meat, or freeze for later use.

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