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
TRADITIONAL CZECH BREAD DUMPLINGS
Steps:
- Gather the ingredients.
- Whisk together flour, baking powder, and salt in a large bowl. Set aside.
- Whisk together egg yolks and milk in a separate medium bowl.
- Pour the egg-milk mixture into the bowl with flour.
- Work the dough-with a Danish dough whisk, hands, or a stand mixer with the dough hook-until it no longer sticks to the sides of the bowl.
- Cover and let stand for 1 hour.
- Bring a large stockpot of salted water to a slow boil.
- Work the 4 cups of bread cubes into the batter by hand or in a stand mixer with the dough hook until well incorporated.
- Shape the dough using floured hands into 3 or 4 rolls that are about 8 inches long and 2 1/2 inches wide.
- Carefully slip the rolls into the water once it is boiling, giving them a stir so they don't stick. If the pot doesn't comfortably fit all the rolls, boil them in batches.
- Reduce heat, cover, and cook 10 to 15 minutes. Cooking the rolls at a rapid boil can cause them to disintegrate.
- Remove 1 dumpling from the pot using a slotted spoon after 10 minutes of cooking and test for doneness by cutting through the middle of the dumpling with a thread or sharp knife. The dumpling is done when the knife comes out almost clean after slicing it.
- Remove the dumplings one by one when done and slice into 3/4-inch pieces using either a thread or sharp knife. Repeat until all dumplings are removed from the water and sliced.
- Serve warm with gravy and garnish with fresh parsley.
Nutrition Facts : Calories 378 kcal, Carbohydrate 69 g, Cholesterol 73 mg, Fiber 3 g, Protein 13 g, SaturatedFat 2 g, Sodium 511 mg, Sugar 5 g, Fat 5 g, ServingSize 8 Servings, UnsaturatedFat 0 g
CZECH DUMPLINGS
This is a recipe from my Czech grandmother. The dumplings are a mess while they are boiling, but they plate nicely. Serve with drawn butter. We always had these served with boiled ham and sauerkraut. The recipe yields one dumpling -- which is around two servings. Also, these are good the second day fried up in a skillet with a little butter.
Provided by PA-Dave
Categories Czech
Time 40m
Yield 1 dumpling, 2 serving(s)
Number Of Ingredients 5
Steps:
- Beat egg and milk together until smooth. Beat in flour and salt. Mixture will be thick: add a little more milk if needed.
- Beat about three minutes.
- Fold in bread cubes. Form into a rough cylinder.
- Allow mixture to sit for 10 minutes. Meanwhile, bring a large pot of water to a boil.
- Carefully drop dumpling into boiling water.
- Boil covered for 15 minutes.
- Uncover, and boil an additional 10 minutes.
Nutrition Facts : Calories 390, Fat 5.8, SaturatedFat 2.1, Cholesterol 111.4, Sodium 892.9, Carbohydrate 68.8, Fiber 2.6, Sugar 2, Protein 13.8
CZECH BREAD DUMPLINGS (KNEDLíKY)
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
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
CZECH POTATO DUMPLINGS
This recipe is part of my Czech heritage. My grandmother made these by the dozens to feed the 9 kids in the family when my dad and his brothers and sisters were growing up. All of the kids learned to make these and my dad made these every time we had roast duck or roast pork when I was growing up. They take some time to make and you will make a mess in your kitchen making them, but they are wonderful. The ladies at the local church make these by the hundreds for the annual Czech Days celebration every June to serve with the roast pork dinner that they sell at the hall. I usually make a double batch when I make them and then freeze the leftovers to have on hand when I don't have the time to make them. They are also great the next day sliced and fried in a little butter or sliced and mixed in with scrambled eggs.
Provided by sklhczech
Categories Czech
Time 1h30m
Yield 12-16 dumplings, 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Peel and boil potatoes until done.
- Drain potatoes and mash.
- Do not add butter or milk.
- Cool potatoes in refrigerator until cold.
- Mix in order given.
- Mix well, and knead on a floured board until smooth.
- Divide dough in half and make each half of dough into a roll about 3 inches in diameter and about 12 inches long.
- Cut into dumplings about 2 inches long with a sharp knife that has been dipped in flour.
- While you are cutting the dumplings, bring a large stockpot about 2/3 full of water with 1 teaspoon of salt added to water to a boil.
- Once the water is boiling, add half of the dumplings to the water and stir so they don't stick to the bottom.
- Boil for 15 minutes.
- Remove from water with slotted spoon to drain.
- Place dumplings in roaster sprayed with non-stick cooking spray.
- Cover and keep warm in oven set to low.
- Boil the rest of the dumplings, remove from water and add to roaster.
- Serve.
- These are wonderful eaten with butter or sauerkraut or gravy.
- I use all of my leftover mashed potatoes for this recipe.
- To freeze:.
- Place leftover dumplings on waxed paper lined baking sheets and freeze until solid.
- Remove from baking sheet and place in ziplock freezer bags to store in freezer.
- Will keep for 6 months in freezer.
Nutrition Facts : Calories 371, Fat 3.8, SaturatedFat 1.1, Cholesterol 107.8, Sodium 353.7, Carbohydrate 70.3, Fiber 3.5, Sugar 2, Protein 12.2
CZECH DUMPLINGS RECIPE - (4.4/5)
Provided by á-173986
Number Of Ingredients 5
Steps:
- In a large bowl, mix 1 cup flour with yeast, then whisk in milk. Let rest for 1 hour. Mix in beaten eggs and gradually add in remaining flour. Knead dough slowly, but firmly, as it gets thicker. Add more flour or milk if needed. Final dough should be elastic, but should not stick to your hands. Roll the dough into 3 long baguette shapes (approximately 8 inches long and 2 inches wide). Let rest for 30 minutes. While dumplings rest, fill a large stockpot 3/4 full with water. Add 1 teaspoon salt and bring to a boil. Carefully place each loaf into the boiling water (boil them in batches if they don't all fit). Bring to boil again, lower heat to medium and cover, leaving lid slightly ajar. Cook for 7 minutes. Carefully turn each dumpling 180 degrees and cook 8 minutes longer. Quickly remove both dumplings using 2 spatulas. Transfer to a work surface and immediately stab both dumplings 3 times on each side with a paring knife. Allow dumplings to rest at least 5 minutes. Just before serving, use a serrated knife and slice dumplings crosswise into 1/2-inch-thick medallions.
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
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