BREAD DUMPLINGS (HOUSKOVE KNEDLIKY)
Make and share this Bread Dumplings (Houskove Knedliky) recipe from Food.com.
Provided by Mary Scheffert
Categories Breads
Time 55m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Beat eggs, salt& milk in a large mixing bowl; add flour gradually.
- Continue beating with a large spoon (the dough must be smooth& stiff enough to hold its shape).
- Stir in bread cubes last.
- Have a clean, wet towel ready.
- Shape the dough with wet hands into an oblong, roll in a towel& drop into a large kettle of salted boiling water.
- Boil, covered, for 45 minutes.
- Remove the towel& slice the dumpling 1/2 inch thick (if not sliced immediately, the steam cannot escape& the dumplings will be soggy& hard).
- Keep hot until ready to serve.
SVESTKOVE KNEDLIKY (PLUM DUMPLINGS)
Make and share this SVESTKOVE KNEDLIKY (Plum Dumplings) recipe from Food.com.
Provided by LikeItLoveIt
Categories Dessert
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
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.
SVESTKOVE KNEDLIKY PRUNE DUMPLINGS
A Czech dessert that is longed for, lol. The plums used might have been smaller, and how many plums was a guess; no amount was given.
Provided by Dienia B.
Categories Healthy
Time 42m
Yield 12 serving(s)
Number Of Ingredients 12
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 - CZEHOSLOVAKIN FRUIT DUMPLING
When I was a young girl I was fortunate enough to have been brought up in a European family and we had many friends from different parts of Europe. Eastern and Western. I went through grammar school and high school with my friend Patsy. Her mother Georgia would make these during the summer. Although I never got her recipe. I...
Provided by Bonnie Beck
Categories Other Main Dishes
Time 40m
Number Of Ingredients 9
Steps:
- 1. Fill a 8 quart pan with water till 2/3 full with a tablespoon of sugar. Bring to a full boil. While you are waiting for the water to boil. Take a skillet and 2 tablespoons of sweet butter. Heat pan on medium heat, melt butter and then add the bread crumbs and brown the bread crumbs. Take skillet off stove and add the sugar. Set aside. Place the sifted flour, salt, and eggs in a bowl. Add about 1/2 a can of the gingerale or 7 up. Beat until all is incorporated and it's shinny..if it is too thick add a little more of the soda. You will need a dough that isn't loose, but a bit tacky and you can roll.
- 2. Take the 1/2 the dough, covering the rest with a towel, and place half the dough on a floured surface.
- 3. Roll the dough out and cut in circles..large ones, medium and small. Place each whole unpitted fruit in the center. Stretch the dough over the fruit to the top and pinch closed. Roll between your hands to even out the dough.
- 4. Start with the largest fruit. Place dumplings in boiling water with a slated spoon. Tilt cover and let boil for about 5-10 minutes or until they float to the top, cook 5 mintues longer. Cherries, Apricots and plums take less time.
- 5. Lift carefully out of the boiling water with a slated spoon and place of a platter. Finsh the rest of the dumplings.
- 6. Serve immediately individually. Spoon the hot melted butter over the top and then the sugared bread crumbs.
- 7. Some use cooked Farina or Cream of Wheat in the dough. I love them both ways. But, Georgia only used flour.
POLISH PLUM DUMPLINGS
These were a great favourite of mine as a child; after all, how often did we get to have something yummy with fruit for a main course? I make them in late summer when fresh prune plums are plentiful but they can also be made with apricots. Please note that the time required for the dough to rest is included in the cooking time.
Provided by Irmgard
Categories Dessert
Time 1h
Yield 24 dumplings
Number Of Ingredients 6
Steps:
- Wash fruit in cold water and dry thoroughly; set aside until ready to use.
- Combine flour, melted butter, egg yolks, salt and enough milk to make a soft dough that pulls.
- Cover and let stand about half an hour.
- Roll out thinly on a floured board, cut into 24 small squares and wrap a plum in each.
- Cook in boiling salted water for about 10 minutes; cooked dumplings will float to the top.
- Drain and serve sprinkled with sugar, cinnamon and melted butter.
Nutrition Facts : Calories 83.1, Fat 1.5, SaturatedFat 0.7, Cholesterol 18.4, Sodium 57.7, Carbohydrate 16, Fiber 1.2, Sugar 6.6, Protein 2.1
BRAMBOROVE KNEDLIKY (POTATO DUMPLINGS)
Make and share this BRAMBOROVE KNEDLIKY (Potato dumplings) recipe from Food.com.
Provided by LikeItLoveIt
Categories Breads
Time 25m
Yield 5 serving(s)
Number Of Ingredients 5
Steps:
- Boil potatoes, then peel and mash.
- Add farina, flour, salt and egg.
- Work dough well.
- Divide into 5 dumplings.
- Place into boiling water, cook for 20 minutes.
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KNEDLíKY (CZECH DUMPLINGS) - MISSION FOOD ADVENTURE
From mission-food.com
4.8/5 (37)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.
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