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
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
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.
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
CZECH DUMPLINGS
This is a recipe from my Czech grandmother. The dumplings are a mess while they are boiling, but they plate nicely. Serve with drawn butter. We always had these served with boiled ham and sauerkraut. The recipe yields one dumpling -- which is around two servings. Also, these are good the second day fried up in a skillet with a little butter.
Provided by PA-Dave
Categories Czech
Time 40m
Yield 1 dumpling, 2 serving(s)
Number Of Ingredients 5
Steps:
- Beat egg and milk together until smooth. Beat in flour and salt. Mixture will be thick: add a little more milk if needed.
- Beat about three minutes.
- Fold in bread cubes. Form into a rough cylinder.
- Allow mixture to sit for 10 minutes. Meanwhile, bring a large pot of water to a boil.
- Carefully drop dumpling into boiling water.
- Boil covered for 15 minutes.
- Uncover, and boil an additional 10 minutes.
Nutrition Facts : Calories 390, Fat 5.8, SaturatedFat 2.1, Cholesterol 111.4, Sodium 892.9, Carbohydrate 68.8, Fiber 2.6, Sugar 2, Protein 13.8
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
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