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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