Knedlíky (Czech Bread Dumplings)
These traditional Czech bread dumplings, known as knedlíky, offer a wonderfully comforting side dish. The recipe involves creating a simple yeast dough with milk, flour, and egg, which is left to rise before being shaped and simmered. Once cooked, the fluffy dumplings are sliced and are ideally served smothered in a delicious gravy. They make a perfect accompaniment for a hearty Eastern European dinner.
Ingredients
- 1 cup warm milk (105 degrees F (40 degrees C))
- 1 tablespoon white sugar
- 1 teaspoon active dry yeast
- 1 teaspoon kosher salt
- 1 large egg, beaten
- 2.75 cups quick-mixing flour (such as Wondra®), or more as needed
Method
- Assemble the required ingredients.
- Place the warm milk, sugar, and yeast into a mixing bowl. Allow this mixture to rest and activate for about 10 minutes.
- Mix the beaten egg and kosher salt into the yeast liquid. Incorporate 2 ¾ cups of flour, stirring with a wooden spoon until the mixture comes together as a dough and detaches from the bowl's sides.
- Knead the dough on a surface dusted with flour until it becomes smooth and has a little elasticity, about 3 minutes.
- Move the dough to a bowl lightly coated with oil, turning it to cover the surface. Cover the bowl and allow the dough to rise in a warm place until it doubles in volume, about 2 hours.
- Place the dough back on your work surface, press out the air, and shape it into a roughly even ball.
- Divide the dough into two equal portions. Shape each piece into a ball, then roll each one into a tube shape measuring 2 to 2 ½ inches across. Cover with plastic or a towel and let them proof for 20 to 25 minutes.
- While the dough proofs, bring a large pot of salted water to a gentle simmer.
- Gently lift one proofed dough tube and lower it into the simmering water. Return the water to a simmer, cover the pot securely, and cook for 10 minutes. Uncover, flip the dumpling over, and simmer for a further 10 minutes.
- Transfer the cooked dumpling to a plate and pierce it all over with a toothpick or skewer to release steam from the middle.
- Use a length of string or thread to slice the dumpling into pieces 3/4- to 1-inch thick. Place the slices on a serving dish. Repeat the cooking and slicing process from steps 9 to 11 with the remaining dough.
- The knedlíky are ready to be served.
Nutrition (per serving)
Calories169 kcal
Fat2 g
Protein6 g
Sodium262 mg
Recipe details
CategoryMain course
Cuisineeastern european
AuthorJohn Mitzewich
