Zelnicky Recipes

ZELNIKY

Steps:

• Preheat oven to 425°F Grease two cookie sheets, and set aside.
• Combine the flour and white pepper in a food processor.
• Add shortening and pulse until coarse crumbs. Add sauerkraut and pulse until it comes together in a ball.
• Transfer to a floured surface.
• Now, you can either pinch off tablespoon size bits and flatten with the bottom of a glass, or, flatten just so much and transfer to a greased cookie sheet, and flatten more there. When it is in the cookie sheet, you can pre-mark with a cookie cutter (shortbread cutter)the shapes you desire.
• Bake for 10 minutes at 425F, then reduce to 350F and bake for another 10 - 15 minutes, or until golden brown and crispy.
• Let cool, then store in an air-tight container.

ZELNICKY

Steps:

• Put sauerkraut and its liquid in a large mixing bowl.
• Add the shortening and blend well.
• Add the flour, mixing carefully with your fingers.
• Gather into a ball.
• Lightly flour a pastry board and roll out the dough until it is 1/8-inch thick.
• Cut into 2- x 4-inch strips with a sharp knife.
• Add caraway seeds if desired.
• Place the strips on an ungreased cookie sheet and bake in preheated oven until lightly brown.
• If the zelnicky get too brown they become bitter.
• Remove immediately to a rack and cool.
• Serve as snack with beer and cheese or with soup.
• OVEN TIPS: If using cushioned baking sheets (double sheets), bake at 375F degrees.
• If using regular baking sheets, bake at 350F degrees.

KNEDLIKY - CZECH DUMPLING WITH SAUERKRAUT (ZELI)

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.

ZELNIKY

Steps:

• Preheat the oven to 425 degrees. Grease two baking sheets and set aside. Combine the flour and white pepper in a food processor, add the shortening, and pulse until the mixture resembles coarse crumbs. Add the sauerkraut and pulse until the dough starts to form a ball.
• Transfer the dough to a floured surface. Pinch off tablespoon-sized pieces of dough, roll each piece into a ball, and place about 2 inches apart on the prepared baking sheets. Flatten the balls with the bottom of a drinking glass to about a 1/4-inch thickness.
• Bake for 10 minutes, then reduce the oven temperature to 350 degrees and bake for 10 to 15 minutes more, or until the crackers are golden brown and crisp. Let cool, then store in an airtight container.