Kynute Knedliky Raised Dumplings Food

HOUSKOVé KNEDLíKY - CZECH BREAD DUMPLINGS

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.

CZECH YEASTED FRUIT DUMPLINGS WITH BLUEBERRIES

Steps:

• Stir a teaspoon of sugar and the dry yeast into the lukewarm milk. Leave the yeast in a warm place to activate. It takes about 10-15 minutes for a foam with bubbles to form on the surface.
• In a large bowl, combine flour with egg, a pinch of salt, and the yeast mixture. Combine everything first with a spoon, then dump the mixture onto a work surface and process with your hands into a soft dough.
• Return the ball of dough to the bowl, cover with cling film or a clean cloth, and leave in a warm spot to rise for 45 minutes.
• Meanwhile, combine the granulated sugar and the clean, drained blueberries.
• Roll out the raised smooth dough into a rectangular pancake about half to three-quarters of an inch thick. Cut into squares about 8 cm on a side. Place a teaspoon and a half of the sweetened blueberries in the center of each square. Close the dumpling carefully to prevent the juices from running out.
• In a large skillet, bring lightly salted water to a full boil. Then turn the stove down to medium heat and place dumplings into it. Cover the skillet with a lid and cook for 8 minutes, do not flip the dumplings. Once cooked, carefully transfer them with a slotted spoon to a bowl.
• To release the steam, prick the cooked dumplings with a fork and brush their top with melted butter. Drizzle with melted butter and serve with your favorite toppings.

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.

CZECH BREAD DUMPLINGS (KNEDLíKY)

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.

KYNUTE KNEDLIKY (RAISED DUMPLINGS)

Steps:

• Sift flour, ad sugar, crumbled yeast and 1/2 cup lukewarm milk.
• Let set until yeast bubbles up.
• Add 1 tablespoon salt, egg, yolk and mix untildough is smooth.
• Let dough raise.
• Divide into dumplings, size of large oranges, place into pot of boiling water.
• Cook 10 minutes, turn over and cook another 10 minutes.
• Alway cut raised dumplings with a string.

TRADITIONAL KNEDLICKY (CZECH POTATO DUMPLINGS)

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.