Houskové knedlíky (Czech Bread Dumplings) is a traditional Czech recipe for a classic yeasted bread dumpling that's a traditional accompaniment to roast meat. The full recipe is presented here and I hope you enjoy this classic Czech version of: Czech Bread Dumplings (Houskové knedlíky).
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Author: Petra Kupská | Cook Like Czechs
Here is an authentic recipe for homemade Czech houskové knedlíky, also known as yeasted bread dumplings. The traditional way to slice these was with a cotton thread.
Ingredients:
420g plain (all-purpose) flour
360ml lukewarm milk
120g bread cubes made from stale white bread, cut into 1cm pieces
1 egg
1 ½ tsp active dry yeast (or 20g fresh yeast)
½ tsp salt
½ tsp granulated sugar
Method:
Cut the stale white bread into 1cm cubes. If the bread is too soft, bake the cubes in an oven preheated to 180°C for 10 minutes to toast the bread before dicing.
Stir ½ tsp granulated sugar and 1 ½ teaspoons active dry yeast into 120ml of lukewarm milk. Let it sit in a warm place for about 10-15 minutes until a bubbly foam forms on the surface.
Pour 420g plain ()all-purpose flour into a mixing bowl and add ½ tsp salt. In the remaining lukewarm milk, whisk 1 egg by hand, then add the mixture to the flour. Finally, pour in the activated yeast along with its liquid.
Knead the dumpling dough until smooth, either by hand or using a kitchen mixer with a dough hook attachment. Once smooth, gently fold in 1 ½ cup bread cubes until evenly incorporated. NOTE: If the dough is too sticky, gradually dust it with 1 to 2 tablespoons of flour, kneading it in until the texture becomes smooth and manageable.
Shape the dough into a ball and place it in a clean bowl. Cover with a kitchen towel and let it rise in a warm place for 45 minutes, or until it doubles in volume.
Meanwhile, prepare a pot of gently boiling salted water for cooking the dumplings, or set up a steamer if you prefer to steam them.
Once the dough has risen, divide it into two equal portions. Shape each piece into a cylinder, making sure it is slightly smaller than your cooking pot or steamer to allow room for rising. Keep in mind that the dumplings will expand as they cook.
Boil the dumplings in simmering salted water for 18 minutes, flipping the roll halfway through (after 9 minutes). Cover the pot with a lid while boiling.
Steam the dumplings for 25 minutes in a pot with a suitable steamer insert or in a steamer covered with a lid. Do not flip the dumpling while steaming.
Carefully remove the cooked dumplings — a large dumpling spatula might be useful here.
If you boiled the dumplings, prick them immediately a few times with a fork. Pricking the rolls when taken out of the water is necessary. Otherwise, the steam would remain inside, and the dumplings wouldn't be as fluffy as they should be.
You do not prick steamed dumplings, since they don't absorb as much water as their boiled siblings.
Slice the dumplings into 12mm thick pieces and serve warm as a side dish.
The basic recipe makes 2 dumpling rolls. Each roll makes about 8-10 dumpling slices. It will be enough for 3-5 servings.
If you don't serve the dumplings right after cooking, brush their surface with a little melted lard or butter. This way, the dumpling rolls remain soft, and the surface won't dry out.
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