Svestkove Knedliky Czehoslovakin Fruit Dumpling Food

SVESTKOVE KNEDLIKY PRUNE DUMPLINGS

Steps:

• Mix butter, sugar, flour, baking powder, and salt.
• Add milk 1/2 at first up to 3/4 cup you need stiff dough.
• Roll dough out on floured board to 3/8 inch thick; cut into 3 inch squares.
• Place a blue plum with a teaspoon sugar and sprinkle of cinnamon on each square.
• Bring the corners to the top and seal all edges.
• Drop in boiling water and boil 10 to 12 minutes. Their plums could have been smaller.
• Remove to a platter.
• Serve with melted butter, sprinkled with cinnamon and sugar, and surrounded with cottage cheese.

SVESTKOVE KNEDLIKY (PLUM DUMPLINGS)

Steps:

• Cream 2 tablespoons butter, beat in eggs and salt.
• Gradually beat in flour and riced potatoes.
• Dough should be stiff to knead thoroughly.
• On floured board roll out dough to 1/4-in thickness, then cut 3-inch squares.
• Lay 1 plum on each square, sprinkle with little cinnamon sugar and fold edges over plum.
• Shape with hands into a ball.
• The wall of dough should be very thin.
• Drop dumplings into boiling salted water, cover and simmer for about 15 minutes.
• Brown bread crumbs in 1/3 cup hot butter.
• Roll dumplings in buttered bread crumbs, sprinkle with cinnamon sugar.

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.