Best Czech Dumplings Recipes

CZECH ROAST PORK WITH DUMPLINGS & SAUERKRAUT

Steps:

• >ROAST PORK Form paste with veg. oil, mustard, caraway seeds, garlic powder, s/p. Rub on pork roast, sit 30mins. Preheat oven to 350F Place onions in roasting pan. Add beer. Place roast, fat side down, on top of onions. Cover pan with foil. Roast 1 hr in the preheated oven. Remove foil, turn roast, score the fat. Continue roasting, fat side up 2 1/2 hours uncovered , or to a minimum internal temp of 160F. (add more beer if pan is drying out) Remove from heat, reserve pan juices. Let sit about 20 mins. In saucepan, bring pan juices to boil. Mix butter and cornstarch to thicken, reduce heat, simmer 5 to 10 mins. >DUMPLINGS Stir flour, baking soda and bak. powder, salt and sugar. Make a well in center, and pour in the eggs and 1 cup of milk. Stir to blend, add enough additional milk to make a moist battery dough, not like pancake batter. Use wooden spoon to beat the dough 200 strokes, rolling it over and over in the bowl until smooth and an occasional bubble appears on the surface. Add white bread cubes, stir into the dough until they disappear. Bring large pot of water to a boil. Place dough onto a cheesecloth or white cotton cloth, and form into a loaf shape. Wrap 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 water, unwrap, and cover with a tea towel. Let stand for 10 minutes. >SAUERKRAUT Fry bacon/onion over med-high heat until bacon cooked and onions golden. Set aside. Place rinsed/drained sauerkraut in saucepan, and add enough water to cover the surface. Bring to simmer over med heat. Add bacon, season with s/p 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.

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.

ROASTED PORK & SAUERKRAUT WITH CZECH DUMPLINGS

Steps:

• 1. Place pork loin in roasting pan. Slice onion and place around the roast. Salt and pepper to season. Add a little water in pan for moisture. Cover and bake for 2 hours. Drain juices from sauerkraut. Remove roast from oven and pour sauerkraut over the roast. My mom always used Bavarian style sauerkraut with caraway seeds. Put roast back in the oven for another 45 minutes.
• 2. After you put roast back in the oven, butter 2 slices of bread and fry them in a skillet until browned.
• 3. Mix eggs, milk, salt and butter With a spoon mix until all is moistened and then beat with a spoon until all dry ingredients are gone. Let set for 30 minutes. Add diced fried bread and let set another 5 minutes. Salt a large pot of water and bring it to a rolling boil. Make balls from dough about the size of small apples with floured hands and drop into boiling water Boil with lid set slightly to the side for 10 minutes. Remove lid and boil 5 more minutes. Remove from water and serve covered with sauerkraut.

OLD-COUNTRY CZECH DUMPLINGS

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.

CHICKEN AND CRACKER DUMPLINGS (CZECH)

Steps:

• Brown chicken parts in small amount of butter or oil in deep skillet.
• Add sliced celery, carrot and onion. Pour chicken broth over to barely cover chicken pieces.
• Cover and simmer until chicken is cooked through (about 35 to 45 minutes).
• While chicken is cooking, make dumplings (see instructions below).
• Remove chicken when cooked and tent with foil.
• Pour off broth and vegetables from skillet into blender or food processor, pulse until smooth.
• Return broth to skillet. Add parsley, mace, and evaporated milk. Bring to boil.
• Add dumplings and cook for 15 minutes. Reduce heat to low. Taste broth and season with salt and pepper to taste.
• HINT: if you would like your sauce a bit thicker, finely crush 5-6 saltine crackers and stir into the broth.
• Add chicken back in to warm through. Cover and keep warm until serving.
• DUMPLINGS:.
• To make in food processor:.
• Whisk together melted 1 tablespoons butter, 3 eggs and 1/4 Cup milk.
• Using the dough blade for your food processor, finely chop crackers with the parsley and garlic powder in processor.
• Add liquid to crackers with processor running until all ingredients come together in a dough like mixture (don't overprocess, just process until it comes together).
• Form into small balls about size of unshelled walnuts, add to broth as directed above.
• To make W/O food processor:.
• Finely crush crackers with rolling pin, add to bowl with garlic powder and finely chopped parsley.
• Whisk together melted butter, eggs and milk.
• Add to crackers, mix well, and form into balls about size of unshelled walnuts. Add to broth as directed above.

CZECH GOULASH WITH BREAD DUMPLINGS

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.

CZECH POTATO DUMPLINGS

Steps:

• 1. Boil peeled potatoes until soft; drain and mash as usual with butter and milk. Let cool in refrigerator. Once potatoes are cool, add in eggs and mix well. Add flour, one cup at a time and mix well. You may need to add more than the 5 cups of flour until you have a firm dough. You will need to work the last cup or so of flour in with your hands as it gets too stiff to stir with a spoon.
• 2. Put a large kettle about 3/4 full of water on the stove and bring to a rolling boil over medium high heat. Divide the potato dough into 4 balls. Take one ball of dumpling dough, put the remaining balls of dough in a bowl and cover with a towel until ready to use. On a floured surface, roll the ball of dough into a rope about 2 inches in diameter. Repeat this step with the remaining balls of dough. You should have four dumpling rolls when you are finished.
• 3. Take a sharp knife, dip the knife in flour and cut dough into 1 1/2 to 2 inch pieces. You may need to run the knife through the flour a few times to prevent the dough from sticking to knife.
• 4. Place all the dumplings from one roll of dough into the boiling water and stir to keep from sticking to the bottom; they will then float to the top. Boil for 15 minutes. Remove from kettle with a slotted spoon and place in roaster sprayed with non-stick spray. Drizzle with about 1/4 of the melted butter. Place lid on roaster and keep warm on low in oven.
• 5. Repeat until you have boiled all the dumplings. This will make a large roaster full of dumplings. These freeze well. I just lay them on a cookie sheet and freeze, then place in freezer bags. To reheat, thaw in refrigerator and warm in covered pan in the oven until heated through or put one or two on a plate and heat about 1 minute in microwave.

BEEF GOULASH WITH LIGHT CZECH DUMPLINGS

Steps:

• In a deep dutch oven, heat the olive oil and sauté the onions and sugar until caramelized. Add the garlic and ground toasted caraway seed. Cook another minute.
• Add the sweet and spicy paprika, marjoram, thyme and bay leaf. Sauté another minute, until fragrant.
• Add the tomato paste. Deglaze with the vinegar and the stock and add the pieces of beef, salt and pepper.
• Bring to a boil, then lower to a simmer.
• Cover and cook until very tender, about 1 1/2 hours, stirring occasionally.
• Taste and adjust seasoning with salt and pepper.
• To prepare the dumplings:.
• Sift together the cake flour, baking powder and salt. Combine with the milk and melted butter, mixing lightly.
• After the stew has cooked until tender, the last 15 mins, drop the dumpling batter by (heaping) teaspoonfuls into the simmering stew.
• Cover and cook for 15 minutes, then test the dumpling with a toothpick - if comes out clean, dumplings are ready.
• Once you have covered the pan, DO NOT UNCOVER while the dumplings are cooking! In order for them to be light and fluffy, they must steam. If you uncover the pan, the steam will escape and the dumplings will boil instead.
• Enjoy!

BOHEMIAN-CZECH BREAD DUMPLINGS RECIPE - HOUSKOVE KNEDLIKY

Steps:

• In a large skillet, heat 4 tablespoons butter and toast bread cubes until golden brown. Remove from skillet and set aside. Add remaining 1 tablespoon butter to skillet and saute onions until lightly browned. Transfer to a large bowl and combine with flour, bacon, parsley, and salt and pepper to taste. Add milk and knead lightly until a soft dough forms. Fold in the reserved bread cubes and form into 2 oblong logs. Bring water and salt to a simmer in a pan or skillet large enough to accommodate the logs, and with enough water to just cover the dumplings. Carefully place the dumplings into the water and simmer, covered, for 25-30 minutes, turning once using two slotted spoons or spatulas. Remove dumplings with two slotted spoons and place on paper towels to drain. While still hot, cut the dumplings into 3/4-inch widths. Czechs use a thread to slice their dumplings. You also can use unflavored dental floss or piano wire! Serve with lots of gravy.

MOM'S CZECH PLUM DUMPLINGS

Steps:

• 1)Bake potatoes and rice on a board that has been lightly floured. Cover riced potatoes with clean cloth until cooled. 2)Sprinkle cooled potatoes with cr of wheat, flour and beaten egg. 3)Combine and knead till blended. 4)Roll dough into a fairly med to lg roll and slice off pieces. 5)Insert a plum into the center and completely seal. 6)Roll dumpling in flour and set aside intil water boils. 7)Drop dumplings into boiling water, simmer until dumplings float to the top, approx. 15-20 mins. To serve: Cut open dumpling and drizzle with melted butter and sprinkle with sugar.

CZECH POTATO DUMPLINGS

Steps:

• Peel and boil potatoes until done.
• Drain potatoes and mash.
• Do not add butter or milk.
• Cool potatoes in refrigerator until cold.
• Mix in order given.
• Mix well, and knead on a floured board until smooth.
• Divide dough in half and make each half of dough into a roll about 3 inches in diameter and about 12 inches long.
• Cut into dumplings about 2 inches long with a sharp knife that has been dipped in flour.
• While you are cutting the dumplings, bring a large stockpot about 2/3 full of water with 1 teaspoon of salt added to water to a boil.
• Once the water is boiling, add half of the dumplings to the water and stir so they don't stick to the bottom.
• Boil for 15 minutes.
• Remove from water with slotted spoon to drain.
• Place dumplings in roaster sprayed with non-stick cooking spray.
• Cover and keep warm in oven set to low.
• Boil the rest of the dumplings, remove from water and add to roaster.
• Serve.
• These are wonderful eaten with butter or sauerkraut or gravy.
• I use all of my leftover mashed potatoes for this recipe.
• To freeze:.
• Place leftover dumplings on waxed paper lined baking sheets and freeze until solid.
• Remove from baking sheet and place in ziplock freezer bags to store in freezer.
• Will keep for 6 months in freezer.

KNEDLIKY- CZECH POTATO DUMPLINGS

Steps:

• Peel potatoes.
• Put in food processor to grate.
• Put 2 pots (sprayed with Pam) of boiling (between simmering and rolling) water on stove w/ a little salt in them.
• Dump contents of food processor out into bowl, pour off/squeeze out as much water as possible, put back into food processor and liquefy. You want to get as much water out as possible so that you don't have to thicken it much later, but you don't want the potatoes to be super dry.
• Put liquid potatoes in a bowl.
• Sprinkle 1 level tablespoon of salt over them.
• Mix in with a wooden spoon.
• Add a teaspoon of baking powder and a cup of flour and mix.
• Add flour until stiff-- till you can pick up a spoonful of the mix with a wooden spoon, hold it upside down, and it slowly plops off.
• Take wooden spoon, warm it in the hot water.
• Take a scoop of mixture and set in hot water (still on the spoon), letting it sit there until it easily falls off the spoon. Repeat with the rest.
• Turn the heat down (to about medium), and cook for 25 min, stirring often.
• Pull out, pour water off, put in bowl.
• Knedliky has very little taste of its own except a light potatoeyness, and is particularly yummy with a good gravy or scrambled eggs ^^.
• For Thanksgiving and Christmas my grandmother poured about a cup of water into the gravy from the roast beef, pork roll, or turkey to make an au jus, and put the dumplings in it, warming them in the oven for a little while so they absorb the gravy. It's SO GOOD. ^^.

CZECH TOMATO SAUCE WITH BEEF AND VEGAN DUMPLINGS

Steps:

• FOR VEGAN DUMPLINGS:.
• Mix a little bit of tepid water (around 30ml) with yeast and ½ teaspoon of sugar and let it be for 3-5 minutes.
• Then slice your bread rolls into 4 cm x 4 cm big pieces maximum and soak them in milk. They are supposed to be really damp but not soaking wet.
• Then, in your bowl mix flour with salt, then soaked bread rolls and yeast.
• Create a dough (there is a possibility, there might be a need for more flour, you don't want your dough to be extremely sticky, but don't add too much).
• After this, create a roll (I've created 4 medium sized ones - 20 cm long and 9 cm thick) and let them rise for 20 minutes in warm place.
• Place them into salted boiling water and cook them for 25 minutes.
• After 25 minutes, just pierce them with a toothpick once or twice and let them chill down.
• CZECH TOMATO SAUCE/ALSO IN VEGAN VERSION:.
• This meal is famous for it's weird combination, but sweetness is important.
• So let's start with preheating your big pot on a stove with medium to high heat and add 1 tablespoon of oil (I am using rice oil most of the time), add your onions in and start to caramelize them.
• That will take around 5-10 minutes.
• Now add your meat and slightly roast it for 3-5 minutes.
• Pour your tomato puree, paste, water, vegetable stock cube, seasoning and sugar as well and mix it all together and bring it to boil.
• Then, put it to the simmering heat and with a lid on cook it for 1 hour.
• This way meat will be extremely soft and tender.
• But after 45 minutes, bring it to the medium/high heat again and for a last 15 minutes cook it without a lid, this way it will get thicker.
• BUT IF YOU ARE VEGAN!
• After caramelization of your onions, just add your tomato puree, tomato paste, seasoning, vegetable stock cubes, sugar as well and mix it together .
• Bring it to the boil and then to simmering heat and this way cook it for 1 hour with a lid on.
• After 45 minutes, bring your heat up again to medium to high and cook it this way for last 15 minutes without a lid on.
• It will get much thicker this way!
• Enjoy!

CZECH DUMPLINGS

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.

CZECH PLUM DUMPLINGS

Steps:

• Bake potatoes and rice on a board that has been lightly floured. Cover riced potatoes with clean cloth until cooled.
• Sprinkle cooled potatoes with cr of wheat, flour and beaten egg.
• Combine and knead till blended.
• Roll dough into a fairly med to lg roll and slice off pieces.
• Insert a plum into the center and completely seal.
• Roll dumpling in flour and set aside intil water boils.
• Drop dumplings into boiling water, simmer until dumplings float to the top, approx. 15-20 mins.
• To serve: Cut open dumpling and drizzle with melted browned butter and sprinkle with poppy seeds and confectioners sugar.

MOM'S CZECH PLUM DUMPLINGS

Steps:

• Bake potatoes and rice on a board that has been lightly floured. Cover riced potatoes with clean cloth until cooled.2)Sprinkle cooled potatoes with cr of wheat, flour and beaten egg.3)Combine and knead till blended.4)Roll dough into a fairly med to lg roll and slice off pieces.5)Insert a plum into the center and completely seal.6)Roll dumpling in flour and set aside intil water boils.7)Drop dumplings into boiling water, simmer until dumplings float to the top, approx. 15-20 mins.To serve: Cut open dumpling and drizzle with melted butter and sprinkle with sugar.

TRADITIONAL CZECH BREAD DUMPLINGS RECIPE - HOUSKOVý KNEDLíK

Steps:

• In a large bowl, whisk together flour, baking powder and salt, and set aside. In a separate medium bowl, whisk together egg yolks and milk. Pour into bowl with flour. Work the dough with a Danish dough whisk, your hands or by machine using the dough hook until it no longer sticks to the bowl. Cover ad let stand 1 hour.
• Put a large stockpot or pan of salted water on to boil. Work the bread cubes into the batter until well incorporated. Using floured hands, shape the dough into three or four rolls that are about 8 inches long and 2 1/2 inches wide. When the water is boiling, carefully slip the rolls into the water, giving them a stir so they don't stick. Reduce heat, cover and cook 10 to 15 minutes.
• Using a slotted spoon, remove one dumpling from the pot after 10 minutes and test for doneness by cutting through the middle of the dumpling with a thread or thin knife. If it is done, remove the dumplings one by one and slice into 3/4-inch pieces again with a thread or sharp knife. Repeat until all dumplings are removed from the water and sliced.
• Serve warm with gravy. To reheat leftover dumplings, place the slices in a steamer basket and steam a few minutes until soft. Leftovers are delicious browned in butter and sprinkled with sugar.