Houskový Knedlík – Bread Dumpling
Houskový Knedlík - Bread Dumpling
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A typical Czech side dish served with any meat and gravy main dish. Makes 3 large or 4 medium, cylinder shaped Dumplings that you cut into 24 slices .
| Prep Time |
| 10minutes |
| Cook Time | Passive Time |
| 20minutes | 10minutes |
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Houskový Knedlík - Bread Dumpling
A typical Czech side dish served with any meat and gravy main dish. Makes 3 large or 4 medium, cylinder shaped Dumplings that you cut into 24 slices .
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Ingredients
- 1cup milklukewarm
- 1 tsp sugar
- 1tbsp active dry yeast
- 4 cups all-purpose flour
- 1/4 cup waterwarm
- 2tsp salt
- 2 eggs
- 4cups white bread (French bread, bagels, heavier sandwich bread) cut into cubes
Servings: people
Units:
Instructions
- In a small bowl, warm milk and sugar in microwave for 40 seconds. Test the temperature of the milk with your finger. The temperature should be warm but not too hot. Add yeast, stir in the milk, and let set aside to foam.
- The dough can be made by hand, but it is so much easier to use a dough mixer. To a mixing bowl add flour, water, eggs, salt, and yeast mixture. Mix the dough for several minutes and than add bread that you previously cut into cubes. Mix again.
- Remove the dough unto a flat clean surface, and kneed by hand. If too sticky dust with flour. Divide the dough into 3-4 same size pieces, kneed them individually, and shape them into cylinder shapes. Cover them up with cloth, and let rest for 10 minutes.
- To cook the dumplings pour water into two large pots. Water should be at least 3 inches high. Bring to rolling boil. When water is boiling, place gently two dumplings in each pot, and stir with a wooden spoon, so it doesn’t stick to the bottom.
- Cover pot with a lid. Return to boil and turn the temperature to medium. Slightly set the lid to a side, so the steam has a room to escape, but is still mostly covered. Boil for 10 minutes, than rotate dumplings 180° degrees( you will end up with the bottom half on top). Continue cooking for another 10 minutes.
- When you are ready to take the dumplings out, make sure you have following ready. (Thread, long fork, and deep-frying spatula).
- Make room on your countertop next to the stove, uncover lid, slide spatula under the dumpling right in the middle ( or use two spatulas one on each side), and quickly remove it from water to the counter top . Immediately poke the dumpling at least 5 times with a fork, so the steam can escape. Speed is very important, or the dumpling will shrink!!!!!
- To slice the dumpling, place a thread under the dumpling, wrap the thread around the top and cross the tread like you are ready to tie a knot and pull tightly cutting ½ inch thick slices. Cover till ready to serve. Serve warm.
Recipe Notes
Recipe by: Marketa McCall
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Thank you for posting your recipe for the czech pork, dumplings and kraut.
I remember relishing this national dish as a year-long resident of Prague in 1990, and have never been able to satisfactorily recreate it til finding your recipe…and your recipe not only brought me back, but it blew my memory of the best example of this dish right out of the park! My Hungarian husband was in absolute heaven and gave it a perfect 10. I will be consulting your recipe pages for more culinary wonders of the Czech kitchen. Thank you for sharing your recipes as well as your tips for getting the most out of the recipe!
My mom and grandma used to put the ingredients and cheesecloth wrapped it up then tie it to a wooden spoon put it in a pot of boiling water and it came out perfect she didn’t have to keep mixing it up and you didn’t have to worry about it sticking to the bottom of the pan
Hi Marketa,
Do you know the origin of this recipe? Is it widespread over all of the Czech Republic or does it come from a particular region? Thanks!
Hello,
This particular recipe is well known trough out all of Czech region. My research shows, that each region might prefer a certain texture over others. Let me explain. The texture of the dumpling may differ depending on the ratio of flour and water, type of flour( in Czech they have tree different types of coarseness of flour),also how much of bread(rolls) you use,and even on the type of yeast. The outcome may be different even if you use the same ingredients. Some regions like them light and airy with less bread pieces,some like them heavier, with more bread pieces. The texture may also depend on how long you let it rest before boiling it, or if it’s steamed or boiled. Unfortunately nobody has done a research on which region prefers what kind of a texture. I’d say it all comes down to personal preference.
The Knedlo Vepro Zelo is a traditional Czech meal but is enjoyed in Slovakia and Poland as well. The recipe can be made with various other ingredients such as a different kind of dumpling with or without bread, can be eaten with good bread or even potatoes, the sauerkraut can be substituted with sweet cabbage or even sweet red cabbage and so on. It is delicious no matter how you choose to make it.
Where can i purchase the dumpling
That’s a good question, dumplings are not hard to make, and you know what? Make double batch and after they’ve cooled, wrap them in foil or freezer paper and freeze for next 6 month. Just take one out let sit in room temperature for 2 hrs, than slice them, place on a plate,cover with moist paper towel,cover with lid or suranwrap and heat it up for 90sec to 2 minutes. Serve warm with any dish.
Chateau Bread Company makes both Czech Bread and Potato Dumplings. I swear they taste just like my grandmothers. Anything in the Kroger Family carries it, or you can look on their website and it shows where you can get it near you.
I was In Cesky Krumlov and the bread dumpling was in a big ball. Is there a recipe for that?
Hi Jacquie,
This would be the same recipe. the only difference would be you shape the dough into balls ( slightly bigger than golf ball) same time, turn after 10 minutes.20 minutes total. And don’t forget to puncture each dumpling with a fork to release the steam.:)
The Knedlo Vepro Zelo is a traditional Czech meal but is enjoyed in Slovakia and Poland as well. The recipe can be made with various other ingredients such as a different kind of dumpling with or without bread, can be eaten with good bread or even potatoes, the sauerkraut can be substituted with sweet cabbage or even sweet red cabbage and so on. It is delicious no matter how you choose to make it.
Hello! I hope it’s not too late for you to see this comment. Could you tell me what sort of flour I should use to make dumplings with in the UK? Plain flour? Strong white flour? Or should I stick to trying to find knedlik mix? Thank you!
Hello,
To be honest,any white flour you use will work. The outcome will differ of course .Use more course flour for heavier dumpling and fine for lighter texture.
I did a lot of digging on how to equate the various types of flour in Czech v UK – from what I’ve learned it boils down to gluten content rather than texture, so use strong white bread flour for these – I’ve had good luck with that, and the dumplings come out just like the ones in the restaurant.