Recipe: Czech Bread Dumplings (Houskovy Knedl k, cut after boiling, with video)

CZECH DUMPLINGS BY SONA (with video)

"Sona teaches me a new way to make the Czech dumpling that my Grandmother passed onto my mother. This is often served as a traditional dinner of pork and dumplings with sauerkraut that cooks all day. When it comes together it is and incredible combination."


By: kwood7566

3 1/2 cups (Czech) flour (looks like a 70/30 mixture of semolina and cake flour)
1 egg
2 tablespoons salt
2 tablespoons baking powder
Tepid/lukewarm water
3 to 4 cups stale bread cubes

Fill a large pot with water and bring to a boil.

Place flour, egg, salt and baking powder in a bowl. When the pot of water is boiling start adding lukewarm water to the ingredients in the bowl, a little at a time while mixing and kneading by hand until dough forms a ball but is still soft. If dough is too dry, add a little more water; if too soft, add a little more flour. Mix in bread cubes by hand.

Place dough on a floured surface and cut in half. Form each half into a log. Carefully drop the dumpling logs into boiling water. Cover and lightly boil for 15 minutes on one side, then turn the dumplings and boil for 15 minutes on the other side. Remove from water and slice. Place in a large bowl, separating the slices to release the steam.

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BOHEMIAN-CZECH BREAD DUMPLINGS (HOUSKOVY KNEDLIK)
Source: Barbara Rolek, About.com Guide
http://easteuropeanfood.about.com/od/bohemianczechdumplings/r/breaddumplings.htm
Makes 8 servings

"Traditional Czech bread dumplings - houskovy knedlik - are made with flour, milk, eggs and stale bread cubes, and formed into a loaf or roll, boiled and sliced. They're perfect for soaking up lots of gravy, and are typically served with roast pork with sauerkraut, roast goose and duck, chicken paprikash, roast beef and dill sauce, and more."

4 cups all-purpose flour
1/4 teaspoon baking powder
1 teaspoon salt
2 large egg yolks
1 1/2 cups milk
4 cups (about 10 slices) good-quality white bread, crusts removed, and cubed into 1/2-inch pieces

In a large bowl, whisk together flour, baking powder and salt, and set aside.

In a separate medium bowl, whisk together egg yolks and milk. Pour into bowl with flour. Work the dough with a Danish dough whisk, your hands or by machine using the dough hook until it no longer sticks to the bowl. Cover ad let stand 1 hour.

Put a large stockpot or pan of salted water on to boil. Work the bread cubes into the batter until well incorporated. Using floured hands, shape the dough into three or four rolls that are about 8-inches long and 2 1/2-inches wide.

When the water is boiling, carefully slip the rolls into the water, giving them a stir so they don't stick. Reduce heat, cover and cook 10 to 15 minutes.

Using a slotted spoon, remove one dumpling from the pot after 10 minutes and test for doneness by cutting through the middle of the dumpling with a thread or thin knife. If it is done, remove the dumplings one by one and slice into 3/4-inch pieces again with a thread or sharp knife. Repeat until all dumplings are removed from the water and sliced. Serve warm with gravy.

To reheat leftover dumplings, place the slices in a steamer basket and steam a few minutes until soft. Leftovers are delicious browned in butter and sprinkled with sugar.