Czech bread dumpling recipe
 |
| Czech bread dumpling |
The traditional Czech bread dumpling recipe, houskový knedlík, is considered part of the national culinary heritage.
For such honorable dishes, they are simply made with flour, milk, eggs and stale bread cubes that are formed into bread or bread, boiled, sliced, and served.
Traditional Czech bread dumpling recipe cakes are perfect for absorbing a lot of sauce and are usually served with roast pork waist, roast pork with pickled cabbage, roast goose and roast duck, chicken paprikash, roast beef and dill sauce, curry and many other dishes.
See similar Hungarian bread dumpling recipes. Sometimes bread dumplings are made with yeast like the recipe for Polish steamed dumplings, except the latter does not require cube bread.
Total: 60 minutes
Preparation: 30 minutes
Cook: 30 minutes
Rest: 60 minutes
Produce: 8 servings
Material :
- 4 cups of all-purpose flour
- 1/4 teaspoon baking powder
- 1 teaspoon of salt
- 2 large egg yolks
- 1 1/2 cups milk
- 10 slices of bread (about 4 cups of good quality white bread, crumbs removed, and cut into 1/2 inch)
Steps to make it
Ingredients for Czech bread dumpling recipe :
- In a large bowl, shake the flour, baking powder, and salt then set aside.
- Beat flour, baking soda, salt
- In a separate medium bowl, beat the egg yolks and milk.
- Beat eggs and milk
- Pour the milk-egg mixture into a bowl with flour.
- Add milk
- Work on the dough by shaking the Danish dough or your hands or with the machine using the dough hooks until they no longer stick to the bowl.
- Cover Dough and let stand for 1 hour.
- Put a large pan or saltwater cover on top.
- Add 4 glasses of rock bread water to the mixture until it is evenly mixed.
- Using your hands, shape the dough into 3 or 4 rolls that are about 8 inches long and 2 1/2 inches wide.
- Carefully shape the dough, place the roll in water, stir to prevent it from sticking.
- Reduce the heat, cover and cook 10 to 15 minutes.
- Using a slotted spoon, remove one dumpling from the pan after 10 minutes of cooking and test for maturity by cutting the center of the dumplings with a thin thread or knife.
- When done, remove the dumplings one at a time and cut them into 3/4-inches again with a piece of string or a sharp knife. Repeat until all the dumplings are removed from the water and sliced.
- Serve warm with sauce.
To reheat the remaining dumplings, place the slices in a steamer basket and steam for a few minutes until tender.
Delicious scraps of brown in butter and sprinkled with sugar as a special breakfast treat.