Houskove Knedliky
Houskove knedliky (HOW-sko-veh KNED-lee-kee)
Bread Dumplings
Sliced pillowy cylinders of steamed bread dough, the essential Czech side dish that soaks up every drop of sauce.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Dissolve yeast in warm milk, let stand 10 min.
-
2
Mix flour, salt, eggs, and yeast-milk into a soft dough. Fold in bread cubes.
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3
Knead lightly, form into 2 cylindrical rolls about 8cm diameter.
-
4
Wrap loosely in cling film, let rise 30 min.
-
5
Steam or boil in salted water for 20-25 min.
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6
Slice with thread or a sharp knife into 2cm rounds.
Did You Know?
Czechs traditionally slice dumplings with thread rather than a knife to avoid compressing the fluffy texture.
Chef's Notes
Equipment Tips
- large pot
- mixing bowl
- kitchen string
Garnishing
parsley
Accompaniments
goulash, svickova
The Story Behind Houskove Knedliky
Bread dumplings have been the cornerstone of Bohemian cuisine since medieval times. They replaced bread as the primary starch accompaniment and became inseparable from Czech sauces and stews. Every Czech household has its own fiercely guarded recipe.
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