CZECH POTATO DUMPLINGS - BRAMBOROVé KNEDLíKY
Potato dumplings are an absolute staple of Czech cuisine. If you are a fan of Czech gastronomy, then I have a simple, detailed recipe for making homemade potato dumplings from scratch.
Provided by Petra Kupská
Categories Side Dish
Time 40m
Number Of Ingredients 5
Steps:
- MAKE AHEAD: Boil the potatoes with the skin on the day before and let them cool completely overnight. Before preparing the potato dough, put a pot of lightly salted water on the stove to boil.
- Peel the cooled potatoes and grate finely on a hand grater. Add the flour, potato starch, egg, and salt.
- Process the ingredients into potato dough. Keep some flour aside so you can dip your hands in it if the dough gets too sticky.
- Divide the dough into equal parts. Roll out each on a floured work surface into a 2-3 inches (5-7 cm) thick cylinder. The length of the cylinder is determined by the diameter of the pot in which you will cook the dumplings. It is usually in the range of 8-10 inches (20-25 cm).
- Put the prepared dumplings immediately into slightly boiling water. Check after a while. If they have stuck to the bottom, use a fork to loosen them to swim carefully.
- Cook the dumplings for 20-25 minutes.
- After cooking, carefully remove the dumplings from the pot. If you do not serve the dumplings immediately, brush them with a little melted lard to prevent the surface from drying out.
Nutrition Facts : Calories 719 kcal, Carbohydrate 151 g, Protein 21 g, Fat 3 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 55 mg, Sodium 817 mg, Fiber 10 g, Sugar 3 g, UnsaturatedFat 2 g, ServingSize 1 serving
CZECHOSLOVAKIAN POTATO DUMPLINGS
Potato dumplings similar to a large fluffy gnocchi that are traditionally browned in butter.
Categories Side Dish Potatoes Dumplings Eastern European Leftovers
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- You can used leftover boiled potatoes or boil extras the day before, rice (or mash), cool and refrigerate overnight. Peel and cut the potatoes into large chunks. Cover (barely) with cold water, bring to a boil for about 10 minutes until tender enough to force through a potato ricer and let cool. Mix in the egg yolk, flour the countertop and work the flour into the dough, try not to over-mix, but the mixture should come together and shape into a long log. Cut into slices, about 1/2 to 3/4 of and inch (1 to 2cm). Bring a shallow pan filled with salted water to a boil and reduce heat to a simmer. Gently add the dumplings, in batches, and simmer gently for about 5 minutes. Do not overcrowd. Remove with a slotted spoon and drain. The dumplings are ready to eat, but traditionally they are then fried in a skillet with melted butter until lightly browned on all sides. They can be served with a honey sweetened sauerkraut and also go well with sour cream.
Nutrition Facts :
CZECH POTATO DUMPLINGS
Steps:
- In a large bowl, thoroughly combine mashed potatoes, eggs and salt. Add enough flour to form a stiff dough. It will be a little sticky.
- Place a large saucepan of water on to boil. Meanwhile, with floured hands, shape the dough into 1 1/2-inch balls. Cook 10 dumplings at a time by dropping into the boiling water. Return the water to a boil and boil gently for about 12 minutes or until dumplings rise to the surface and test done when pulled apart with two forks. Drain in a colander or on a clean kitchen towel.
- Meanwhile, in a medium skillet, combine butter with breadcrumbs and cook until golden brown and crisp. Roll dumplings in this mixture and serve immediately. Note: Instead of coating the dumplings in buttered breadcrumbs, they can be placed in a roasting pan and glazed with meat drippings from a pork, beef, lamb or veal roast, or roasted chicken .
Nutrition Facts : Calories 302 kcal, Carbohydrate 39 g, Cholesterol 83 mg, Fiber 2 g, Protein 7 g, SaturatedFat 6 g, Sodium 561 mg, Sugar 1 g, Fat 13 g, ServingSize 18 dumplings (6 servings), UnsaturatedFat 0 g
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
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
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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