Recipes
Czech Bread Dumplings (Houskové knedlíky)

Czech Bread Dumplings (Houskové knedlíky)

Name: Czech Bread Dumplings (Houskové knedlíky)
Prep time: 2 h
Cook time: 25 min
Total time: 2 h 25 min
Yield: 4 portions
Ingredients: 500 g coarse flour; 2 pcs bread roll; 300 ml milk; 1 pc egg; 20 g yeast; 1 teaspoon caster sugar; 1 teaspoon salt; 1.5 l water; plain flour

Jakub SýkoraPastaCzech Cuisine x se líbilo

Fluffy Czech bread dumplings belong to every proper Czech sauce, and we will show you how to master them at home. You make them from a simple yeasted dough studded with cubes of day-old bread roll, which give the dumplings their signature airy structure. You cook the rolls whole, slice them once cooled and serve them with svíčková, goulash or any roast meat in sauce. They taste just like grandma used to make and easily beat any store-bought version.

Příprava: 2h

Vaření: 25min

CELKOVÝ ČAS: 2h 25min

Step by step process

Preparation

1
Start these Czech bread dumplings with the rolls. Cut them into small, even cubes so they spread evenly all through the dough.
2
Warm the milk until just lukewarm. Stir in the sugar, crumble in the fresh yeast, and let it rest for 10 minutes until the starter comes alive.
3
Sift the flour into a large bowl and add the salt and eggs. Pour in the bubbly starter and the rest of the milk, then mix everything thoroughly.
4
Knead a soft, slightly sticky dough. Work quickly and with a light hand. At the very end, gently fold in the bread cubes so they stay whole.
5
Cover the bowl with a clean kitchen towel. Let the dough rise for about 45 minutes, until it has clearly doubled in volume.

Cooking

6
Bring plenty of water to a boil in a large pot. Salt it lightly so the finished slices taste well seasoned and balanced.
7
Dust your work surface with a little flour. Divide the risen dough into two oblong rolls of the same even thickness.
8
Slip the rolls into gently simmering water and cook for 20 to 25 minutes. Turn them carefully halfway through the cooking.
9
Lift them out with a slotted spoon. Prick them several times with a wooden skewer to release the steam, then let them briefly dry off.
10
While the rolls are still hot, slice them with thread or a sharp knife. Cut even rounds so the soft slices do not get squashed.