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
GOULASH WITH BREAD DUMPLINGS
Steps:
- For the goulash: Preheat the oven to 250 degrees F.
- Sprinkle the beef with 1/2 teaspoon salt and a few turns of pepper. Heat a Dutch oven over medium-high heat and coat with the oil. When the oil is shimmering, sear the beef all over in batches until deep brown, about 4 minutes per batch. Transfer the beef to a bowl and set aside.
- Add the onions and cook, scraping up any meat bits from the bottom of the pan, about 3 minutes. Add the carrots, garlic and a pinch of salt and saute until the onions are translucent, about 5 minutes. Add the paprika, tomato paste and caraway and stir to combine; cook for 2 minutes. Add the beef back to the pan, then add the broth, chopped tomatoes, Worcestershire sauce and bay leaves and stir to combine. Bring to a boil, then reduce to a simmer. Cover, transfer to the oven and cook until the beef is tender and can be broken down with a spoon but still maintains its shape, about 2 hours.
- For the bread dumplings: Meanwhile, whisk together the flour, nutmeg, 3/4 teaspoon salt and a few turns of pepper in a small bowl. Whisk together the milk and eggs in a large bowl. Add the bread cubes, cheese and scallions to the egg mixture and stir to combine. Mix in the flour mixture. Let the dumpling mixture sit for 15 minutes.
- Bring a large pot of salted water to a boil. Using a 1/3-cup ice cream scoop, form firmly packed balls of the dumpling mixture. Add them to the pot and boil until cooked through, 15 to 20 minutes.
- Spoon the goulash into bowls and add a dumpling or two to each. Top with chopped parsley or scallions if desired.
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
CZECH GOULASH WITH BREAD DUMPLINGS
The goulash is easy. The dumplings are a bit of work to put together. You can chose to serve it with bread instead.
Provided by Chef Zuzka
Categories Pork
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Goulash:.
- Sauté onion and garlic in shortening until translucent.
- Add meat with spices and sauté till brown.
- Add water; simmer, covered, until meat is tender, about 1 hour.
- Add finely grated potato into the meat and simmer 5 minutes stirring often.
- Serve with dumplings or bread.
- Dumplings:.
- Mix together beaten egg, milk, flour, baking powder and salt until smooth.
- Add bread cubes to batter and mix well.
- Make two small loaves.
- Drop into large pot of vigorously boiling water. Cook 10 minutes, then roll dumpling over and cook an additional 10 minutes. Remove immediately from water and cut ends off to release steam.
- Cut into 1/2 inch slices and serve.
Nutrition Facts : Calories 485.1, Fat 21.4, SaturatedFat 6.5, Cholesterol 129.1, Sodium 571, Carbohydrate 33.6, Fiber 2.3, Sugar 1.9, Protein 37.3
BEEF GOULASH WITH LIGHT CZECH DUMPLINGS
Posted by Elise on another website. I was drawn to the light dumpling recipe straight from Prague, Czech Republic. The beef recipe was derived from a Wolfgang Puck TV food show. I tweaked the directions a tad. Can you say, " Bájený komfort potravin" - yummy comfort food. Ground beef or stew meat can be used.
Provided by Southern Lady
Categories Roast Beef
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 21
Steps:
- In a deep dutch oven, heat the olive oil and sauté the onions and sugar until caramelized. Add the garlic and ground toasted caraway seed. Cook another minute.
- Add the sweet and spicy paprika, marjoram, thyme and bay leaf. Sauté another minute, until fragrant.
- Add the tomato paste. Deglaze with the vinegar and the stock and add the pieces of beef, salt and pepper.
- Bring to a boil, then lower to a simmer.
- Cover and cook until very tender, about 1 1/2 hours, stirring occasionally.
- Taste and adjust seasoning with salt and pepper.
- To prepare the dumplings:.
- Sift together the cake flour, baking powder and salt. Combine with the milk and melted butter, mixing lightly.
- After the stew has cooked until tender, the last 15 mins, drop the dumpling batter by (heaping) teaspoonfuls into the simmering stew.
- Cover and cook for 15 minutes, then test the dumpling with a toothpick - if comes out clean, dumplings are ready.
- Once you have covered the pan, DO NOT UNCOVER while the dumplings are cooking! In order for them to be light and fluffy, they must steam. If you uncover the pan, the steam will escape and the dumplings will boil instead.
- Enjoy!
Nutrition Facts : Calories 1306.8, Fat 74, SaturatedFat 29.1, Cholesterol 224.5, Sodium 1876.2, Carbohydrate 89.8, Fiber 6, Sugar 15.8, Protein 68.3
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