Knedliky Czech Dumpling With Sauerkraut Zeli Recipes

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.

KNEDLICKY ZELI DUMPLINGS AND SAUERKRAUT

Steps:

• Place sauerkraut, caraway seed, and sugar in pan with lid.
• Cover sauerkraut with water.
• Bring to a boil then simmer while making dumplings.
• DUMPLINGS:.
• Mix flour, sugar, cream of tartar, baking powder, and salt together.
• Make well in center.
• Drop in egg and milk; stir to mix.
• Drop dough the size of small egg on top of boiling sauerkraut.
• Reduce heat.
• Cover and cook 20 minutes on low.
• Serve immediately.

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.

KNEDLIKY - CZECH DUMPLING WITH SAUERKRAUT (ZELI)

Steps:

• Stir together flour, baking soda, baking powder, salt, and sugar in a large bowl. Make a well in the center.
• Pour eggs and 1 cup milk into well; stir to blend, adding more milk to make a moist, battery dough, unlike pancake batter. Use a sturdy wooden spoon to beat dough for at least 200 strokes, rolling it over and over in the bowl until smooth and an occasional bubble appears on the surface. Add dry white bread cubes; stir into dough until they disappear.
• Bring a large pot of water to a boil. Place dough onto a cheesecloth or white cotton cloth; form into a loaf shape. Wrap the cloth around loaf and tie ends.
• Place loaf into boiling water; cook 45 minutes, turning loaf over halfway through. Remove from 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 drained sauerkraut into a saucepan; add water to cover the surface. Bring to a simmer over medium heat. Add bacon; season with salt, pepper, and caraway seeds. Stir together water and cornstarch; mix into sauerkraut and simmer for a few minutes before removing from heat.
• Slice dumpling loaf. Drizzle with bacon drippings from the pan. Serve with sauerkraut.

KNEDLIKY- CZECH POTATO DUMPLINGS

Steps:

• Peel potatoes.
• Put in food processor to grate.
• Put 2 pots (sprayed with Pam) of boiling (between simmering and rolling) water on stove w/ a little salt in them.
• Dump contents of food processor out into bowl, pour off/squeeze out as much water as possible, put back into food processor and liquefy. You want to get as much water out as possible so that you don't have to thicken it much later, but you don't want the potatoes to be super dry.
• Put liquid potatoes in a bowl.
• Sprinkle 1 level tablespoon of salt over them.
• Mix in with a wooden spoon.
• Add a teaspoon of baking powder and a cup of flour and mix.
• Add flour until stiff-- till you can pick up a spoonful of the mix with a wooden spoon, hold it upside down, and it slowly plops off.
• Take wooden spoon, warm it in the hot water.
• Take a scoop of mixture and set in hot water (still on the spoon), letting it sit there until it easily falls off the spoon. Repeat with the rest.
• Turn the heat down (to about medium), and cook for 25 min, stirring often.
• Pull out, pour water off, put in bowl.
• Knedliky has very little taste of its own except a light potatoeyness, and is particularly yummy with a good gravy or scrambled eggs ^^.
• For Thanksgiving and Christmas my grandmother poured about a cup of water into the gravy from the roast beef, pork roll, or turkey to make an au jus, and put the dumplings in it, warming them in the oven for a little while so they absorb the gravy. It's SO GOOD. ^^.