Houskové knedlíky are soft Czech bread dumplings made from a lightly yeasted dough studded with cubes of stale bread.
The shaped dough logs are gently boiled until fluffy, then sliced into rounds that are ideal for soaking up svíčková, goulash, and other sauces.
Use stale, firm bread rather than fresh bread so the cubes stay distinct and do not make the dough gummy.
Serving Suggestions
Serve warm with Czech svíčková, beef goulash, roast pork and sauerkraut, or any rich cream sauce.
Recipe Notes
Dumplings are best fresh but reheat well by steaming for a few minutes. Refrigerate slices for up to three days or freeze them in a single layer.
Czech Bread Dumplings (Houskové Knedlíky)
Soft Czech yeast dumplings studded with stale bread cubes, made for soaking up svíčková, goulash, and rich sauces.
Equipment
- Large mixing bowl
- Large stockpot
- Clean kitchen towel
- Slotted spoon
- Serrated knife
Ingredients
Dumpling dough
- 4 cups all-purpose flour plus more for shaping
- 1 1/2 cups whole milk warm, not hot
- 2 1/4 tsp active dry yeast
- 1 tsp granulated sugar
- 2 large eggs
- 4 oz stale white bread cut into small cubes
- 1 1/2 tsp fine salt plus more for the cooking water
- 2 tbsp flat-leaf parsley chopped, optional
Cooking water
- 8 cups water for boiling
- 1 tbsp fine salt for the water
Instructions
Make the dough:
- Stir the warm milk, yeast, and sugar together and let stand for 5 minutes. Add the flour, eggs, salt, and parsley, then mix into a soft dough.
- Knead until smooth and elastic, about 6 minutes. Fold in the bread cubes, cover with a clean towel, and let rise until doubled, about 1 hour.
Shape:
- Turn the dough onto a lightly floured surface and divide it into two equal pieces. Shape each into a compact log about 2 inches thick.
- Cover the logs and let them rest for 10 minutes while a large stockpot of salted water comes to a gentle boil.
Cook and slice:
- Lower the logs into the gently boiling water. Cover and simmer for 10 minutes, turn them carefully, then cook for 10 to 15 minutes more until firm and cooked through.
- Lift the dumplings out with a slotted spoon. Pierce each log a few times to release steam, rest for 5 minutes, then slice into rounds with a serrated knife or dumpling thread.
Notes
- Keep the water at a gentle simmer rather than a vigorous boil so the dumplings hold their shape.
- Steam chilled slices for a few minutes to reheat them without drying them out.
Nutrition
Calories: 265kcalCarbohydrates: 46gProtein: 9gFat: 6gSaturated Fat: 2gCholesterol: 65mgSodium: 620mgFiber: 2gSugar: 4g