Old Country Czech Dumplings Recipes

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HOUSKOVé KNEDLíKY - CZECH BREAD DUMPLINGS



Houskové knedlíky - Czech Bread Dumplings image

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

3 3/4 cups coarse flour ((500 g))
1 cup milk ((240 ml) lukewarm, or water)
1/2 cup bread cubes (made from stale white bread, cut into 1/3-inch pieces)
1 egg
2 teaspoons active dry yeast (or 10 g fresh yeast)
1/2 teaspoon salt
a pinch of granulated sugar

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

TRADITIONAL CZECH BREAD DUMPLINGS



Traditional Czech Bread Dumplings image

This is a traditional Czech recipe for bread dumplings (houskovy knedlik). They usually accompany roast loin of pork and braised sweet-sour cabbage.

Provided by Barbara Rolek

Categories     Side Dish     Bread

Time 1h50m

Number Of Ingredients 6

4 cups all-purpose flour
1/4 teaspoon baking powder
1 teaspoon salt
2 large egg yolks
1 1/2 cups milk
10 slices bread (about 4 cups, crusts removed, and cut into 1/2-inch pieces)

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

KNEDLIKY - CZECH DUMPLING WITH SAUERKRAUT (ZELI)



Knedliky - Czech Dumpling with Sauerkraut (Zeli) image

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

3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon sugar
3 eggs, beaten
1 ½ cups milk, or as needed
4 cups dry white bread cubes
4 slices bacon, sliced into small strips
1 (16 ounce) jar sauerkraut - rinsed and drained
salt and pepper to taste
1 teaspoon caraway seeds
2 teaspoons cold water
1 teaspoon cornstarch

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

OLD-COUNTRY CZECH DUMPLINGS



Old-Country Czech Dumplings image

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 @rodeomum

Categories     Other Breads

Number Of Ingredients 8

1 package(s) yeast
1 teaspoon(s) sugar
1/2 cup(s) milk; cooled
1 cup(s) milk; warm
1 - egg
1/2 teaspoon(s) salt
4 1/2 cup(s) flour; more or less
3 slice(s) white bread, small cubed

Steps:

  • 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.
  • Serve these Authentic Czech Dumplings on the botton of a bowl of your favorite soup, paprikash or ghoulash. To die for.

OLD COUNTRY DUMPLINGS (GERMAN BULLETS) - 2 WAYS



Old Country Dumplings (German Bullets) - 2 Ways image

Warning - this is a real comfort food! My Grandma told me that her German Mother used to make these and not for comfort - it was making a meal out of things they had on hand. If they didn't have any eggs, they used more water. No bacon? They made it without! When I was younger, my family would get together and make up a huge batch of these and we always had soup as well as fried dumplings. I just loved watching my Mom, Aunts and Grandma chop everything and fry up the bacon and onions. They would get kitchen shears and cut the dumplings right into the splashing boiling water and it never seemed to bother them! I am not as tough as they are so I have made this recipe into my own and I don't get burned! :) I make this for my kids now and they love them! If you like things made from dough, you should love these! It's not that hard to make, it's about multitasking. I'm not sure where the name originally came from, but they have always been German bullets! Enjoy!

Provided by Nif_H

Categories     Pork

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 10

4 cups flour
4 eggs
1 cup water
1/2 teaspoon salt
1 lb bacon, sliced
1 large onion, chopped
1 large potato, cut into 1-inch cubes
2 cups milk
2 eggs, beaten
salt and pepper

Steps:

  • In a large bowl, mix the flour, eggs and water with your hands. Knead the dough in the bowl until it is one large ball of dough. It shouldn't be too dry and just a tiny bit sticky. If you find it's too dry or too wet, add a very small amount of water or flour until you get the right consistency. Set bowl aside.
  • Add bacon and onion to large frying pan. Stir frequently over medium heat until bacon is cooked and onion is slightly browned. When done, place bacon and onions on paper towls on a plate. Do NOT wipe out the pan - you need the fat for frying. Return half the bacon mixture to the pan.
  • With kitchen shears, cut dough into 4 or 5 large pieces. Between your palms, flatten dough into a large flat circle, about 1 inch thick. Cut pieces of dough into similar, bite sized pieces onto a tea towel. It's OK if they dry for a few minutes.
  • Meanwhile, bring salted water to a boil in a large pot over high heat. Add potatoes, cook for 10 minutes, until just tender. Remove potatoes and set aside.
  • Add dumplings to boiling water. You can do this by dropping them in a few at a time or fill up a spatula with dumplings and add to water. Make sure to stir them up in case some are sticking together. When they float, they are done, only a few minutes. Strain some of the dumplings into a colander, keeping half of them in the pot. *** Make sure you keep enough cooking water in the pot to cover about 3/4 of the soup dumplings.
  • Ensure that half of the dumplings are in the soup and half in the pan with the bacon and onions. Add the potatoes to the soup and the bacon and onion mixture that you set aside. Add milk and bring to a boil. When it reaches a boil, you can turn it down to low. Salt and pepper to taste.
  • While waiting for the soup to boil, fry the dumplings in the pan with the bacon and onion. Add eggs and stir to coat the dumplings. Let egg cook through. Salt and pepper to taste.
  • Your 2 versions of dumplings are now ready! I usually have the soup first and then the fried ones second, in the same bowl. Some people like to get the soup and put the fried ones on top. Any way you like it - there are no rules!
  • It is a good idea to leave out salt and pepper so everyone can add it to their taste.

Nutrition Facts : Calories 1249.9, Fat 64.4, SaturatedFat 22.4, Cholesterol 411.5, Sodium 1411.3, Carbohydrate 122.3, Fiber 5.9, Sugar 3.2, Protein 41.7

CZECH BREAD DUMPLINGS (KNEDLíKY)



Czech Bread Dumplings (Knedlíky) image

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

1 cup warm milk (105 degrees F (40 degrees C))
1 tablespoon white sugar
1 teaspoon active dry yeast
1 teaspoon kosher salt
1 large egg, beaten
2 ¾ cups quick-mixing flour (such as Wondra®), or more as needed

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

TRADITIONAL KNEDLICKY (CZECH POTATO DUMPLINGS)



Traditional Knedlicky (Czech Potato Dumplings) image

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

3 cups mashed potatoes (real, not fake, leftovers work great)
3 cups all-purpose flour (I've never tried any other kind, so I don't know how well it would work)

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

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From poe.ville.milano.it


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2022-07-18 Search: French Polish Recipe. If you are new to making macarons, I would recommend doing it this way ) Tent with foil then let rest 15 minutes before serving Recipe courtesy of Emeril Lagasse, Emeril's Food of Love Productions, 2008 Easy Coconut Cream Cake Recipe Many finishers keep fresh-mixed shellac on hand for a variety of projects, including …
From nac.madre.sicilia.it


CARLSBAD KNEDLIKY | CZECH BREAD DUMPLINGS - WHISKED AWAY KITCHEN
2021-03-03 Bring a large pot of salted water to boil. Reduce heat and keep at a low boil. Place the knedliky in the pot and cook for approximately 25 minutes, turning every so often to ensure the dumplings cook evenly. Remove from the water and allow to cool slightly. Unwrap, slice into 1 inch (2.5 cm) rounds and serve warm.
From whiskedawaykitchen.com


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