HOUSKOVé KNEDLíKY - CZECH BREAD DUMPLINGS
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
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
KNEDLIKY - CZECH DUMPLING WITH SAUERKRAUT (ZELI)
This was my grandmothers recipe and it has remained a family favorite... It should be served with roast pork, sauerkraut and a nice glass of beer. A very traditional way to eat the leftover dumplings the next day for breakfast or brunch is to chop them up into cubes, pan fry in a little butter; then add eggs and milk, and cook as if you are making scrambled eggs. It's great.
Provided by none
Categories Main Dish Recipes Dumpling Recipes
Time 1h30m
Yield 8
Number Of Ingredients 14
Steps:
- In a large bowl, stir together the flour, baking soda, baking powder, salt and sugar. Make a well in the center, and pour in the eggs and 1 cup of milk. Stir to blend, and add enough additional milk to make a moist battery dough, not like pancake batter. Use a sturdy wooden spoon to beat the dough at least 200 strokes, rolling it over and over in the bowl until smooth and an occasional bubble appears on the surface. Add the dry white bread cubes, and stir into the dough until they disappear.
- Bring a large pot of water to a boil. Place the dough onto a cheesecloth or white cotton cloth, and form into a loaf shape. Wrap the cloth around the loaf, and tie the ends.
- Place the loaf into the boiling water, and cook for 45 minutes, turning the loaf over about half way through. Remove from the water, unwrap, and cover with a tea towel. Let stand for 10 minutes.
- Fry bacon in a small skillet over medium-high heat until evenly browned. Set aside. Place the drained sauerkraut into a saucepan, and add enough water to cover the surface. Bring to a simmer over medium heat. Add bacon, and season with salt, pepper and caraway seeds. Stir together the cornstarch and water; mix into the sauerkraut, and simmer for a few minutes before removing from the heat.
- Slice the dumpling loaf. Drizzle dumpling slices with some of the roast drippings from the pan. Serve with sauerkraut.
Nutrition Facts : Calories 345.1 calories, Carbohydrate 50.2 g, Cholesterol 82.9 mg, Fat 10.2 g, Fiber 3.3 g, Protein 12.2 g, SaturatedFat 3.5 g, Sodium 1004.5 mg, Sugar 4.4 g
OLD-COUNTRY CZECH DUMPLINGS
My Czechoslovakian grandmother made these delicious dumplings when I was a child. I thought I'd never taste them again. :( A few years ago while visiting Prague, Czech Republic I discovered they're alive and well! :) You will not be disappointed!!
Provided by Gayle Seidelman
Categories Other Breads
Number Of Ingredients 8
Steps:
- 1. Mix the first three ingredients, let stand for 10 minutes. Mix the warm milk, egg, salt, yeast mixture and flour. Add the bread cubes. Add more flour, if necessary, until you have an elastic-y type bread dough. Knead the resulting dough just as you would when making bread. Cover with a cloth and let the dough rest in a warm place to rise. It should double in about 2 hours. Knead again and divide into 4-5 sections. Roll each section into a log, each about 1 1/2" thick and 7-8" long. Let rise another 1/2 hour. Drop the logs of dough, one at a time, into a large kettle of boiling water with a tight fitting lid. Boil gently on med-lo for about 10-12 minutes. DO NOT LIFT THE LID!! Remove with slotted spoons and place on a buttered platter. Keep warm by draping a cloth over them. When ready to serve, slice 3/4" thick with a sharp knife.
- 2. Serve these Authentic Czech Dumplings on the botton of a bowl of your favorite soup, paprikash or ghoulash. To die for.
TRADITIONAL KNEDLICKY (CZECH POTATO DUMPLINGS)
My grandmother taught me this recipe, and she learned it from her mother, who learned it from her mother, etc. I come from a solid Czech/German background, and this is one of my favorite Czech foods. It's really easy, and very filling.
Provided by Buffington
Categories Potato
Time 40m
Yield 8-10 dumplings, 8-10 serving(s)
Number Of Ingredients 2
Steps:
- Fill a large soup pot (not sauce pan, too small) about half full of water and bring to a boil.
- Using just your hands, knead together equal amounts mashed potatoes and flour in a bowl until it forms a dough.
- Form dough into baseball/tennis ball sized balls.
- Carefully, so as not to splash, drop dumplings one at a time into boiling water. Do not over crowd pot. You only want a single layer of dumplings.
- The dumplings will sink to the bottom.
- Bring water back to a boil and then simmer.
- When the dumplings begin to float they're done. Don't take them out of the water right away, let them float for about 5 minutes before removing them.
- Remove finished dumplings from water with a slotted spoon and place in a bowl or on a serving plate.
- Serve alongside any kind of roast and top with gravy or butter and salt and pepper. Yum!
- Leftovers can be cut up into bite-sized pieces.
Nutrition Facts : Calories 236, Fat 0.9, SaturatedFat 0.3, Cholesterol 1.6, Sodium 238.8, Carbohydrate 49.6, Fiber 2.5, Sugar 1.3, Protein 6.3
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KNEDLíKY (CZECH DUMPLINGS) - MISSION FOOD ADVENTURE
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- Combine the warm milk, sugar, and yeast. Let it bloom for about 10 minutes. Beat the egg into the milk mixture. Combine the flour and salt in a large mixing bowl, stir in the milk and egg mixture, and knead together for a few minutes until smooth. The dough can be a bit tacky but shouldn't be sticky. If it's sticky, add a bit more flour as needed. Cover with a towel and let it rise in a warm spot for 2 hours or until doubled in size.
- Cut the dough into thirds, and shape each piece of dough into a 2-inch thick rope. Cover with a towel, and let the shaped dumplings rise for 15 minutes.
- Meanwhile, in a large pot (at least 10-inches wide), bring salted water to a boil. Boil the dumplings uncovered for 20 minutes flipping them over halfway through. They will expand quite a bit. If they don’t all fit in your pan at once, cook them in batches. Note that if you do need to cook them in batches, plan for 1 hour total cooking time.
- After removing from the boiling water with a large slotted spoon or spatula, immediately poke them with a toothpick in a few spots to let the steam out. Cool for at least 5 minutes before slicing with a serrated knife, thread, or dental floss into about ¾-inch-thick slices.
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