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
SEMMELKNOEDEL (BREAD DUMPLINGS)
My Bavarian Oma made these large dumplings to accompany roast pork or game dishes, any meat with gravy, or with mushrooms in a creamy sauce. Serve one dumpling alongside your dish, and cover with a little gravy.
Provided by Peachy
Categories Main Dish Recipes Dumpling Recipes
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Place the bread cubes into a large bowl. Heat the milk until it starts to bubble at the edges, then pour it over the bread cubes. Stir briefly to coat the bread. Let soak for 15 minutes.
- Meanwhile, melt the butter in a skillet over medium heat. Add the onions; cook and stir until tender. Stir in the parsley, and remove from the heat. Mix into the bowl with the bread along with the eggs, salt and pepper. Use your hands, squeezing the dough through your fingers until it is smooth and sticky.
- Bring a large pot of lightly salted water to a boil. The water should be at least 3 or 4 inches deep. When the water is boiling, make a test dumpling about the size of a small orange or tangerine, by patting and cupping between wet hands. Gently drop into the boiling water. If it falls apart, the dough is too wet. In this case, stir some bread crumbs into the rest of the dumpling batter.
- Form the remaining dough into large dumplings, and carefully drop into the boiling water. Simmer for 20 minutes, then remove to a serving plate with a large slotted spoon. They should come out soft, spongy and delicious!
Nutrition Facts : Calories 506.1 calories, Carbohydrate 78.8 g, Cholesterol 113.1 mg, Fat 12.3 g, Fiber 3.9 g, Protein 20.5 g, SaturatedFat 5.9 g, Sodium 1220.1 mg, Sugar 7.9 g
ACCUSSI (SICILIAN BREAD DUMPLINGS)
A Sicilian variation on gnocchi, using bread instead of potato. Adapted from "Nick Stellino's Family Kitchen" on PBS.
Provided by DrGaellon
Categories European
Time 40m
Yield 6 serving(s)
Number Of Ingredients 23
Steps:
- Soak the bread in the milk until soft. Squeeze out as much milk as possible and discard milk.
- Add egg, herbs, cheese, flour, salt and pepper to bread. Mix until it forms a dough; it will be quite sticky. Add more flour if needed, but do not add too much, nor overwork the dough. Turn out onto a floured surface and pat into a rectangle about 1/4" thick.
- Cut into squares 1/2-3/4" in size. Make a small indentation in each piece with your thumb. Spread on baking trays and set aside while making the sauce.
- Drain and reserve juice from tomatoes. Crush tomatoes with your hand in a bowl.
- Heat olive oil in a medium skillet. Add pancetta and saute until beginning to brown. Add garlic, onion, and red pepper flake; saute until onion softens and garlic is fragrant.
- Add thyme or oregano and tomatoes; cook until tomatoes begin to brown. Deglaze with red wine and cook until wine reduces by half. Add reserved tomato juice and water; simmer until thickened. Season with salt and pepper.
- Meanwhile, add dumplings to boiling salted water in batches. When they rise to the surface, cook 1 minute, then remove with a slotted spoon or spider, and transfer to a bowl. Add a little sauce and toss to coat, then prepare the next batch of dumplings.
- Finish each serving with a little more sauce. Top with basil, cheese and parsley.
Nutrition Facts : Calories 316.9, Fat 7.5, SaturatedFat 2.4, Cholesterol 43.8, Sodium 611.6, Carbohydrate 49.3, Fiber 3.9, Sugar 6.7, Protein 10.3
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
ABRUZZESE BREAD DUMPLINGS
Number Of Ingredients 14
Steps:
- 1 Cut or tear the bread into tiny bits or grind the bread in a food processor into coarse crumbs. Soak the bread in the water for 20 minutes. Squeeze the bread to remove the excess water. 2 In a large bowl, beat the eggs, cheese, parsley, and garlic with a pinch of salt and pepper to taste. Stir in the crumbled bread and mix very well. If the mixture seems dry, stir in another egg. Mix well. Shape the mixture into balls about the size of a golf ball. 3 Pour enough oil to reach a depth of 1/2 inch into a large heavy skillet. Heat the oil over medium heat until a drop of the bread mixture sizzles when it is placed in the oil. 4 Add the balls to the skillet and cook, turning carefully, until golden brown on all sides, about 10 minutes. Drain the balls on paper towels. 5 To make the sauce, in a large saucepan, cook the onion in the olive oil over medium heat until tender. Add the tomatoes, peperoncino, and salt to taste. Simmer 15 minutes or until slightly thickened. 6 Add the bread balls and baste them with the sauce. Simmer 15 minutes more. Sprinkle with the basil. Serve with additional cheese. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love