Czech Yeast Dumplings Recipes

CZECH YEAST DUMPLINGS

Steps:

• Dissolve yeast in warm water with sugar. Heat milk and pour into a large bowl. Add salt and enough flour to thicken like gravy. Add shortening and egg and beat well. Add yeast and beat more. Keep adding flour until no longer can be stirred. Put flour on bread board and knead until dough no longer sticks to hands or board. Let rise until doubled in size. Make into balls about the size of a small apple. Let rise until nice and light. In a broiler or roasting pan, put a rack (such as used for cooling cake) in the bottom. Put water in pan just up to rack and salt slightly. Place dumplings on rack when water comes to a boil. Cover and cook about 20 minutes. Test for doneness with toothpick. It should be light and puffy. Remove from pan and tear open with two forks to let steam out.

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.

HOUSKOVé KNEDLíKY - CZECH BREAD DUMPLINGS

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.

CZECH BREAD DUMPLINGS (KNEDLíKY)

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.

TRADITIONAL KNEDLICKY (CZECH POTATO DUMPLINGS)

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.

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.

CZECH DUMPLINGS RECIPE - (4.4/5)

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.

CZECH DUMPLINGS

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.