Best Traditional Czech Bread Dumplings Recipe Houskový Knedlík Recipes

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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

HOUSKOVE KNEDLIKY - CZECHOSLOVAKIAN BREAD DUMPLINGS



Houskove Knedliky - Czechoslovakian Bread Dumplings image

Posted in response to a recipe request. These hearty, dense dumplings are just wonderful served in melted real butter or with brown gravy. A variation might include stuffing them with minced mushrooms and onions sautéed in butter before boiling or forming them into balls instead of cylinders.

Provided by Molly53

Categories     Czech

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 11

3 cups water
2 teaspoons salt
6 slices white bread, slightly stale (crusts trimmed and cut into 1/2-inch cubes)
4 tablespoons butter
1 cup flour
1/2 teaspoon baking powder
2 egg yolks, beaten
2 tablespoons green onions, minced
1 tablespoon parsley, minced
1/8 teaspoon pepper
1/2 cup milk (more as needed)

Steps:

  • Place water and 1 1/2 teaspoons salt in a stockpot and bring to a rolling boil.
  • Melt the butter in a large sauté pan or skillet; toast bread cubes until golden.
  • Remove from heat and reserve.
  • Add the remaining ingredients together in a bowl.
  • Fold cooled bread cubes into the dumpling batter.
  • Shape dumplings into 1 1/2" by 3" cylinders and gently drop into boiling water (this works better if hands are slightly moistened).
  • Reduce heat to a low simmer; cover and cook 20 minutes (turn dumplings over at ten minutes).
  • Remove from pot with slotted spoon and drain.
  • Slice into 1/2" thick disks with a knife and serve immediately.

BREAD DUMPLINGS (HOUSKOVE KNEDLIKY)



Bread Dumplings (Houskove Knedliky) image

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

2 eggs
1/2 cup milk
1 teaspoon salt
3 cups flour, sifted with a pinch of baking powder
4 slices white bread, cut into cubes

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.

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