Bread Dumplings (Houskove Knedliky)

"A genuine Czechoslovakian recipe, posted by request."
 
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photo by Chef-Joe photo by Chef-Joe
photo by Chef-Joe
photo by Chef-Joe photo by Chef-Joe
photo by stu_spivack photo by stu_spivack
Ready In:
55mins
Ingredients:
5
Serves:
8
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ingredients

  • 2 eggs
  • 12 cup milk
  • 1 teaspoon salt
  • 3 cups flour, sifted with a pinch of baking powder
  • 4 slices white bread, cut into cubes
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directions

  • Beat eggs, salt& milk in a large mixing bowl; add flour gradually.
  • Continue beating with a large spoon (the dough must be smooth& stiff enough to hold its shape).
  • Stir in bread cubes last.
  • Have a clean, wet towel ready.
  • Shape the dough with wet hands into an oblong, roll in a towel& drop into a large kettle of salted boiling water.
  • Boil, covered, for 45 minutes.
  • Remove the towel& slice the dumpling 1/2 inch thick (if not sliced immediately, the steam cannot escape& the dumplings will be soggy& hard).
  • Keep hot until ready to serve.

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Reviews

  1. Thank you! I'm Czech living in US, and was searching for simple knedliky recipe that uses baking powder instead of yeast. I used wondra flour about 2 cups, ended up with stiff dough but knedliky came out ok. I just need to figure out how to steam them instead.
     
  2. Easy recipe to follow - my first time making dumplings. Family liked them. I might add just a tad bit more milk next time. When forming dough it is dry - which is difficult to get used to.
     
  3. Thank you for publishing this very authentic recipe! I lost the original that my Baba had passed on to my mother and missed this simple wonderful food, now I can make my own! I add caraway seeds to mine and they turn out the same as my Baba used to make! Great with Chicken, Pork or Veal roast and sauerkraut!
     
  4. Excellent recipe! I have been searching for an authentic recipe for Knedliky for my Czech family. This one gets a gold star! Its the best.
     
  5. My grandfather was Czech and I made this recipe in an attempt to revisit those flavours from childhood. I struggled to mix all the flour in as the dough was so dry and I ended up adding more milk. Probably a rookie mistake as I didn't know what consistency it should be. The dumplings turned out pretty close to what my dad and I remembered, though they were quite dense in between the still visible cubes of bread - maybe because I added more milk?. But we liked em! Nice flavour and great for soaking up the pork gravy. Any tips to get them lighter? Thanks for posting this recipe as I enjoyed the whole experience.
     
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Tweaks

  1. Thank you! I'm Czech living in US, and was searching for simple knedliky recipe that uses baking powder instead of yeast. I used wondra flour about 2 cups, ended up with stiff dough but knedliky came out ok. I just need to figure out how to steam them instead.
     

RECIPE SUBMITTED BY

I have been a Central Illinois resident all my life. My hobbies include fishing with my husband, reading, counted cross stitch, and of course, cooking (especially baking)! I currently work in an office, behind a desk, pushing paper. My dream would be to open my own bakery. Spending time in the kitchen is very relaxing to me, and it keeps me connected to my domestic side!
 
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