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Knedliky Czech Bread Dumplings

December 12, 2009 by Nancy Lopez-McHugh 17 Comments

czech knedliky bread dumplings
As promised here is the recipe for the knedliky , Czech bread dumplings, to go with the goulash from the previous post.( I apologize for taking so long to post this, as you know the last 2 months of the year are always chaotic and unfortunately I haven’t spent as much time on Spicie Foodie as I would have liked. ) Knedliky, are served with many Czech dishes , of course goulash, and well pretty much any dish that has a sauce to it. There are also several varieties of knedliky , the most common in my experience have been these bread ones, potato knedliky, and a round variety made with spices and herbs (similar to an Austrian dumpling). There are also round dumplings that are stuffed with smoked pork (really good) and served with sauce and cabbage. The other rounds ones are the fruit filled ones, also delicious, the one’s stuffed with blueberries are my favorites. But before I get ahead of my self with all these dumplings/knedliky , I’m going to give you the basic standard recipe for these bread dumplings. ( The others will have to wait and added to the list of recipes to share with you :) ) .


Your ingredients: 400 grams of coarse flour ( 3 cups) , 15 grams of yeast (.6 ounce),150 ml Milk ( 1/2 cup + ), 1 egg yolk, salt, 2 withe bread rolls slightly stale, flour for rolling. Utensils needed– large bowl, kitchen towel, cutting board, large pot, thick string, tongs ( not thongs, yes I often misspell tongs with thongs, these sexy little underwear wouldn’t really help you here. ) .


1. Dice the stale bread rolls into small pieces, set aside. Heat the milk to just warm to the touch,(do not over heat it or you’ll kill the yeast). Sieve the flour into a bowl, add the salt and combine well. Next make a well in the center of the flour and crumble the yeast into the flour,add about half the milk. Let it rise and wait for the yeast to “melt” into the milk, this should take about 8 minutes. The yeast will begin to foam and if it does not the yeast is dead so you need to start all over with fresh yeast. Then add the egg yolk and a little bit more of the milk, start working it into the flour. Continue adding the milk until the mixture starts to form a dough,and all the milk is used. Start working the diced bread into the mixture until it has been well incorporated into the dough. If it is too dry add a few more drops of milk until it sticks together.
2. Dust a cutting board or counter with some flour and and knead the dough for about 8 minutes and form either 1 large cylinder shaped roll or cut it in half and make 2 cylinder rolls. Once you have the shape cover and let them rise, for about 40 minutes. (*Tip* Some people like to cut the dough, shape it and put inside coffee mugs and left to rise. This is so the shape is better kept and then the dumplings are steamed instead of boiled.*)

3. Prepare a large pot of salted water and bring to a boil. If the dumplings have lost a bit of their shape reshape them with your hands. Place your dumplings in the boiling water and let boil for about 25 minutes. Remove from the boiling water and place on a cutting board. Using a string start to slice the dumplings. The string is easier than using a knife because it will be very difficult and it will stick to the knife. A good slice size is about 1-1.5 centimeters.

That’s all quite easy isn’t it? Just add 3-4 knedliky(dumplings) to the plate of goulash and you are ready to dig in! If you have left overs just store them in a plastic container in the refrigerator. To reheat the dumplings the best method is to steam them for 7 minutes.

Oh an by the way even though I knew how to make knedliky from scratch this was my first time actually doing it myself. I usually buy the ready made ones from any of the local shops. It was easy and I would definitely try it again ( well unless I was feeling lazy or didn’t have the time to wait:) ).

Filed Under: European

« Czech Goulash with Dumplings version 1
Love Handle Mash Potatoes »

Comments

  1. Dessertcrazy says

    December 14, 2009 at 00:04

    These look so good! I've never had Knedliky, but I might just have to make them now. I love goulash, and this looks so much better than just serving with noodles!

    Reply
  2. tastyeatsathome says

    December 14, 2009 at 17:03

    Never had this before, but these look yummy and pillowy!

    Reply
  3. Lisa says

    December 15, 2009 at 00:41

    Knedlicky is new to me but I am looking forward to trying it.

    Reply
  4. Simply Life says

    December 15, 2009 at 14:25

    wow! that looks amazing! great photos!

    Reply
  5. Pam says

    December 15, 2009 at 16:12

    Wow…very nice blog and congrats on the foodie blogroll!

    Bee Happy and Enjoy!

    Reply
  6. Kelly at Crock Tease says

    December 15, 2009 at 16:38

    These look like SERIOUS dumplings.

    Reply
  7. Spicie Foodie says

    December 15, 2009 at 21:18

    Hi everyone,

    Thank you glad to hear that you all want to try this out, they really are good!
    Pam- Thanks I didn't notice I will have to take a peek:)
    Kelly- You're back! great to see you here again:)

    Reply
  8. Anonymous says

    August 5, 2010 at 21:47

    Wow, these actually look like proper knedliky! I'm Czech, and it's rare to find a recipe that looks this authentic! I'm definitely trying these with my next family visit!

    Reply
  9. Matthew says

    November 5, 2011 at 19:14

    I made these following this recipe this evening with goulash and they came out absolutely perfectly. As good as the best knedliky I ever had in Prague. Thanks!

    Reply
    • Spicie Foodie says

      November 5, 2011 at 20:44

      Hi Matthew, That is great to hear and I’m so glad you enjoyed them :)

      Reply
  10. CzechPrincess says

    April 16, 2012 at 17:23

    When i would go visit my family in the czech republic my aunt and my aunt-in -law would make me lbs and lbs of these but i could never get the recapie right now my aount has passed away and i cant get it from her :-( hopefully this is just like hersthe def go well with paprika

    Reply
  11. CzechPrincess says

    April 16, 2012 at 17:24

    *paprika chicken*

    Reply
  12. amy says

    November 10, 2013 at 21:11

    can i substitute the bread for a regular loaf of country white bread? how many slices should i use

    Reply
  13. Judy Kovacs says

    December 3, 2013 at 10:14

    I make knedliky but I steam them. They are not soggy and are the greatest. I use my mom’s recipe and they are light and just wonderful with anything.

    Reply
    • Spicie Foodie says

      December 3, 2013 at 10:34

      Thank you for sharing that Judy. I haven’t found them to be soggy using the boiling method, but I would love to try the steaming method. To reheat them we always steam them and like you said, they are great!

      Reply

Trackbacks

  1. Segedinsky Goulash v2 says:
    October 17, 2011 at 18:13

    […] Large pot Knedlicky (dumplings) to serve with […]

    Reply
  2. Czech Roasted Duck: A Christmas Tradition | Spicie Foodie says:
    February 10, 2014 at 19:35

    […] bread dumplings […]

    Reply

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