Best Old Country Czech Dumplings Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

KNEDLIKY - CZECH DUMPLING WITH SAUERKRAUT (ZELI)



Knedliky - Czech Dumpling with Sauerkraut (Zeli) image

This was my grandmothers recipe and it has remained a family favorite... It should be served with roast pork, sauerkraut and a nice glass of beer. A very traditional way to eat the leftover dumplings the next day for breakfast or brunch is to chop them up into cubes, pan fry in a little butter; then add eggs and milk, and cook as if you are making scrambled eggs. It's great.

Provided by none

Categories     Main Dish Recipes     Dumpling Recipes

Time 1h30m

Yield 8

Number Of Ingredients 14

3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon sugar
3 eggs, beaten
1 ½ cups milk, or as needed
4 cups dry white bread cubes
4 slices bacon, sliced into small strips
1 (16 ounce) jar sauerkraut - rinsed and drained
salt and pepper to taste
1 teaspoon caraway seeds
2 teaspoons cold water
1 teaspoon cornstarch

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.

Nutrition Facts : Calories 345.1 calories, Carbohydrate 50.2 g, Cholesterol 82.9 mg, Fat 10.2 g, Fiber 3.3 g, Protein 12.2 g, SaturatedFat 3.5 g, Sodium 1004.5 mg, Sugar 4.4 g

HOUSKOVé KNEDLíKY - CZECH BREAD DUMPLINGS



Houskové knedlíky - Czech Bread Dumplings image

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

3 3/4 cups coarse flour ((500 g))
1 cup milk ((240 ml) lukewarm, or water)
1/2 cup bread cubes (made from stale white bread, cut into 1/3-inch pieces)
1 egg
2 teaspoons active dry yeast (or 10 g fresh yeast)
1/2 teaspoon salt
a pinch of granulated sugar

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

TRADITIONAL KNEDLICKY (CZECH POTATO DUMPLINGS)



Traditional Knedlicky (Czech Potato Dumplings) image

My grandmother taught me this recipe, and she learned it from her mother, who learned it from her mother, etc. I come from a solid Czech/German background, and this is one of my favorite Czech foods. It's really easy, and very filling.

Provided by Buffington

Categories     Potato

Time 40m

Yield 8-10 dumplings, 8-10 serving(s)

Number Of Ingredients 2

3 cups mashed potatoes (real, not fake, leftovers work great)
3 cups all-purpose flour (I've never tried any other kind, so I don't know how well it would work)

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.

Nutrition Facts : Calories 236, Fat 0.9, SaturatedFat 0.3, Cholesterol 1.6, Sodium 238.8, Carbohydrate 49.6, Fiber 2.5, Sugar 1.3, Protein 6.3

CZECH BREAD DUMPLINGS (KNEDLíKY)



Czech Bread Dumplings (Knedlíky) image

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

1 cup warm milk (105 degrees F (40 degrees C))
1 tablespoon white sugar
1 teaspoon active dry yeast
1 teaspoon kosher salt
1 large egg, beaten
2 ¾ cups quick-mixing flour (such as Wondra®), or more as needed

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

OLD-COUNTRY CZECH DUMPLINGS



Old-Country Czech Dumplings image

My Czechoslovakian grandmother made these delicious dumplings when I was a child. I thought I'd never taste them again. :( A few years ago while visiting Prague, Czech Republic I discovered they're alive and well! :) You will not be disappointed!!

Provided by Gayle Seidelman

Categories     Other Breads

Number Of Ingredients 8

1 pkg yeast
1 tsp sugar
1/2 c milk; cooled
1 c milk; warm
1 egg
1/2 tsp salt
4 1/2 c flour; more or less
3 slice white bread, small cubed

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.

Related Topics