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
OLD-COUNTRY CZECH DUMPLINGS
My Czechoslovakian grandmother made these delicious dumplings when I was a child. I thought I'd never taste them again. :( A few years ago while visiting Prague, Czech Republic I discovered they're alive and well! :) You will not be disappointed!!
Provided by Gayle Seidelman
Categories Other Breads
Number Of Ingredients 8
Steps:
- 1. Mix the first three ingredients, let stand for 10 minutes. Mix the warm milk, egg, salt, yeast mixture and flour. Add the bread cubes. Add more flour, if necessary, until you have an elastic-y type bread dough. Knead the resulting dough just as you would when making bread. Cover with a cloth and let the dough rest in a warm place to rise. It should double in about 2 hours. Knead again and divide into 4-5 sections. Roll each section into a log, each about 1 1/2" thick and 7-8" long. Let rise another 1/2 hour. Drop the logs of dough, one at a time, into a large kettle of boiling water with a tight fitting lid. Boil gently on med-lo for about 10-12 minutes. DO NOT LIFT THE LID!! Remove with slotted spoons and place on a buttered platter. Keep warm by draping a cloth over them. When ready to serve, slice 3/4" thick with a sharp knife.
- 2. Serve these Authentic Czech Dumplings on the botton of a bowl of your favorite soup, paprikash or ghoulash. To die for.
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
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
LIBBIE'S CZECH DUMPLINGS
These are Czech dumplings rolled out. You cook them in broth. I haven't made or seen them. This seems like a noodle type dish. It might be a variation in Nebraskan Czech community. If anyone knows more about these food.com mail me please.
Provided by Dienia B.
Categories Breads
Time 50m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Boil milk, butter, and salt together.
- Take off heat; add flour all at once.
- Add egg yolks and egg one at a time.
- Stirring this should make a stiff dough.
- Let stand a few moments.
- Roll out and cook 20 minutes; 10 minutes uncovered in broth and 10 minutes covered.
- Another recipe says you can add celery, carrots, and chicken to broth. Keep broth boiling while noodles are in and don't lift the lid until done.
Nutrition Facts : Calories 382.9, Fat 15, SaturatedFat 8, Cholesterol 203.3, Sodium 1878.9, Carbohydrate 47.9, Fiber 1.5, Sugar 0.3, Protein 13.1
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
LIBBIE'S CZECH APPLE COFFEECAKE
Very old recipe made with yeast, apples, raisins. Makes 2 cakes. Recipe says you can use fresh or canned apples; no amount of apples given. i used 3 each cake
Provided by Dienia B.
Categories Yeast Breads
Time 4h30m
Yield 2 cakes
Number Of Ingredients 14
Steps:
- Dissolve yeast with 1 tablespoon sugar in 1 cup warm water; let proof for 10 minutes.
- Put in mixing bowl 2 cups warm water, 1/2 cup sugar, salt, egg, melted shortening, a little lemon flavoring, and 6 cups flour sifted, and raisins.
- Few raisins can be added, pressed into dough after dough is in pan.
- This will not be stiff but sticky on fingers.( this is very soft dough i used pam in pan and n top of dough ).
- Let rise 2 hours.( this was a little long rise until doubled the temps were cooler in those old farm houses ).
- Put in two 9x13 greased pans.
- Using melted shortening in your hand to spread dough after it rises about 1 hour.(again until doubled )punch down
- Put sliced apples or canned apples on top (I would put cinnamon sugar mixture on now)(. cover with tin foil ).
- Let rise 1 more hour.( until doubled ).
- Bake at 350 degrees Fahrenheit for 45 minutes until done i had at 425 for 30 it was to fast
- Remove from oven and cover with sour cream, sugar and/or cinnamon.
Nutrition Facts : Calories 2375.5, Fat 46, SaturatedFat 11.2, Cholesterol 93, Sodium 1809.3, Carbohydrate 449.5, Fiber 26.9, Sugar 137.3, Protein 46.4
More about "libbies czech dumplings recipes"
CZECH DUMPLINGS WITH EGGS RECIPE - COOK LIKE CZECHS
From cooklikeczechs.com
5/5 (1)Category Quick DinnerCuisine CzechTotal Time 20 mins
- In a pan, melt butter over medium heat. Throw in dumplings and fry until golden. Stir occasionally that the dumplings get a nice golden crust from all sides.
KNEDLíKY (CZECH DUMPLINGS) - MISSION FOOD ADVENTURE
From mission-food.com
4.8/5 (39)Total Time 3 hrs 10 minsCategory Bread, Side DishCalories 53 per serving
- Combine the warm milk, sugar, and yeast. Let it bloom for about 10 minutes. Beat the egg into the milk mixture. Combine the flour and salt in a large mixing bowl, stir in the milk and egg mixture, and knead together for a few minutes until smooth. The dough can be a bit tacky but shouldn't be sticky. If it's sticky, add a bit more flour as needed. Cover with a towel and let it rise in a warm spot for 2 hours or until doubled in size.
- Cut the dough into thirds, and shape each piece of dough into a 2-inch thick rope. Cover with a towel, and let the shaped dumplings rise for 15 minutes.
- Meanwhile, in a large pot (at least 10-inches wide), bring salted water to a boil. Boil the dumplings uncovered for 20 minutes flipping them over halfway through. They will expand quite a bit. If they don’t all fit in your pan at once, cook them in batches. Note that if you do need to cook them in batches, plan for 1 hour total cooking time.
- After removing from the boiling water with a large slotted spoon or spatula, immediately poke them with a toothpick in a few spots to let the steam out. Cool for at least 5 minutes before slicing with a serrated knife, thread, or dental floss into about ¾-inch-thick slices.
CZECH LIVER DUMPLING SOUP RECIPE - THE SPRUCE EATS
From thespruceeats.com
CZECH FRUIT DUMPLINGS - COOK LIKE CZECHS
From cooklikeczechs.com
CZECH POTATO DUMPLINGS (BRAMBOROVE KNEDLIKY) - COOK …
From cooklikeczechs.com
PUMPKIN PIE RECIPES | LIBBY'S® - NESTLÉ® VERY BEST BAKING
From verybestbaking.com
BAKING AND SAVORY RECIPES | LIBBY'S®
From verybestbaking.com
LIBBIE'S CZECH DUMPLINGS RECIPE - RECIPEZAZZ.COM
From recipezazz.com
CZECH POTATO DUMPLINGS (EASY RECIPE) - MARKIE'S KITCHEN
From markieskitchen.com
CZECH FRUIT DUMPLINGS RECIPE BY SARA CLEVERING - HONEST COOKING
From honestcooking.com
CZECH BREAD DUMPLINGS (KNEDLíKY) RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
DUMPLINGS RECIPE - DOMáCí KNEDLíKY - CZECH COOKBOOK - YOUTUBE
From youtube.com
CHICKEN LIVER DUMPLINGS FOR SOUP - COOK LIKE CZECHS
From cooklikeczechs.com
47 EASY AND TASTY LIBBYS RECIPES BY HOME COOKS - COOKPAD
From cookpad.com
DRAGON BOAT FESTIVAL 2023: 8 MICHELIN SPOTS IN SINGAPORE THAT …
From guide.michelin.com
STRAWBERRY DUMPLINGS – CZECH JAHODOVé KNEDLíKY - COOK LIKE …
From cooklikeczechs.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love