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