Czech Republic Comfort Food Recipe: Bread Dumplings

by DerdriuMarriner

As Czech as bread dumplings: Bread dumplings may very well be to Czech cuisine what apple pie is to the cuisine of the United States!

*****

Bread dumplings (houskový knedlík) are the most common side dish in the Czech Republic.

These beloved dumplings are paired with many Czech culinary favorites, including goulash (guláš) and marinated beef sirloin (svíčková na smetaně).

Indeed, these unassuming dumplings are completely irreplaceable as comfort food in Czech cuisine.

*****

fresh, hot bread dumplings (Čerstvý, horký, houskový knedlík): most common side dish in the Czech Republic

Čerstvý, horký, houskový knedlík =  fresh, hot bread dumplings
Čerstvý, horký, houskový knedlík = fresh, hot bread dumplings

Bread dumplings (houskový knedlík)


Prep time 60 min  -  Total time 90 min
Ingredients for 6 servings
Prep time of 60 minutes allows dough to sit for 1 hour. ~ Depending on serving size, yields 6 to 8 servings.
Recipe  5.0/5 Stars (4 Votes)

Ingredients

 

2 egg yolks

1 1/2 cups milk

1 teaspoon salt

4 cups instantized flour

  • In the United States, I use Gold Medal Wondra

4 cups white bread (fresh or stale), cubed

 

Note on Instantized Flour

 

A finely ground, low-protein flour, with less gluten than all-purpose, instantized flour -- also known as instant flour -- dissolves easily in either cold or hot liquids.

Introduced by Gold Medal in 1963, Wondra is a familiar brand of instant flour.

If instantized flour is not readily available, cake flour may be substituted, but the flavor and texture will differ. 

 

 

Preparation

 

1. In a small bowl, whisk egg yolks and then, adding milk, lightly beat together.

2. In a large mixing bowl, combine flour and salt.

  • Add egg mixture into flour and salt, blending well.

3. Work dough by hand or with a dough hook until dough no longer sticks to the bowl.

  • Cover; allow to sit for 1 hour.

4. Uncover and work bread cubes into dough until well integrated.

5. Flour hands to shape dough into 3 or 4 long, slim rolls, about elbow-to-wrist length (8 inches long) by palm width (2.5 inches wide).

6. In a stockpot large enough to accommodate rolled dough, quickly bring 6 quarts of water to a boil over high heat.

  • Add 6 tablespoons of salt after the full boil; reduce heat to medium.
  • With metal spatulas or large slotted spoons (skimmers), carefully lower rolls into water, making sure that they are stable and do not stick to the bottom.
  • Cover and cover for 10 to 15 minutes; then carefully turn sides of each roll, cover, and cook for 10 to 15 more minutes.

7. Carefully remove rolls, one by one, with a spatula, skimmer or plate and set on flat surface.

  • Test for doneness with toothpick or a small cut across the center.
  • Cut each roll widthwise into 3/4-inch slices.
  • Note: Traditionally a thread is used to avoid the crushing which occurs with knife slicings.

8. Warm serving platter in microwave or oven and arrange slices for serving.

 

Makes 6 to 8 servings.

 

Note: 

  • Leftover bread dumplings may be browned in butter, lard, or oil and sprinkled with cinnamon sugar.
  • Or they may be reheated by steaming.

 

bread dumplings (houskový knedlík) perched appealingly on a plate with beef (hovězí maso) and horseradish sauce (křenová omáčka): a versatile dumpling prized as quintessential Czech comfort food

Hovězí maso, křenová omáčka, houskový knedlík
Hovězí maso, křenová omáčka, houskový knedlík

Acknowledgment

 

My special thanks to:

  • Talented artists and photographers/concerned organizations who make their fine images available on the Internet;
  • Virginia Polytechnic Institute and State University for superior on-campus and on-line resources. 

 

the end which is also the beginning
the end which is also the beginning

Czech Cooking Dumplings: Knedlicky (Volume 1) by Jana Mladek

Born in Czechoslovakia, originally from Mrákotín, Vysocina, in Bohemia her family emigrated from Czechoslovakia during Prague Spring to America in 1968. The culture of food was a staple and she preserved her heritage by documenting recipes.
Czech cookbooks

White Bread: blue jean-colored t-shirt ~ Available via AllPosters

White Bread
Ad AllPosters

The Czechoslovak Cookbook by Joza Břízová

In Czechoslovakia, a country known for fine cooks, a copy of Varime Zdrave Chutne a Hospodarne graces nearly every kitchen. Now this best-selling Czechoslovak cookbook has been adapted for American use.
Czech cuisine

Me and my purrfectly purrfect Maine coon kittycat, Augusta "Gusty" Sunshine

Gusty and I thank you for reading this article and hope that our product selection interests you; Gusty Gus receives favorite treats from my commissions.
DerdriuMarriner, All Rights Reserved
DerdriuMarriner, All Rights Reserved
Updated: 10/02/2014, DerdriuMarriner
 
Thank you! Would you like to post a comment now?
4

Comments


   Login
DerdriuMarriner on 09/27/2014

EmmaSRose, Czech cuisine is very creative and resourceful with basic ingredients. Nothing is wasted.

Guest on 09/26/2014

DerdriuMarriner, Thank you for sharing this recipe. "As Czech as bread dumplings" charmingly states the stature held by this particular comfort food in Czech cuisine. I love that leftover bread acquires a new lease on life via this recipe.

You might also like

Czech Republic Comfort Food: Chestnut Cake with Chocolate Whip...

Chestnut Cake with Chocolate Whipped Cream Frosting is a comfort food recipe ...

Czech Republic Comfort Food Recipe for Apple Rice Souffle

Apple rice soufflé (Rýžový Nákyp) is a popular Czech Republic comfort food co...


Disclosure: This page generates income for authors based on affiliate relationships with our partners, including Amazon, Google and others.
Loading ...
Error!