Houskové knedlíky
bread dumplings
Czech bread dumpling loaves sliced into rounds to absorb sauces from roast meats and stews.
About this dish
Czech bread dumpling loaves sliced into rounds to absorb sauces from roast meats and stews. The recipe here chooses one named variation from that wider tradition; household fillings, shapes and serving styles may differ.
Recipe
Czech sliced bread houskové knedlíky
- 400 g all-purpose flour
- 230 ml lukewarm milk
- 1 egg
- 4 g instant yeast
- 1 tsp sugar
- 1/2 tsp salt
- 100 g stale white bread, cubed
- 1
Use 400 g all-purpose flour; 230 ml lukewarm milk; 1 egg and the listed remaining ingredients. Knead flour, milk, egg, yeast, sugar and salt into a soft dough. Fold in bread cubes, cover and rise until doubled. Use lukewarm milk, knead until smooth and only then fold in bread so cubes do not completely disintegrate. Cover and judge the rise by doubling, not a fixed minute count.
- 2
Divide into two logs about 6 cm thick; proof 20 minutes. Dust the surface lightly, press out very large bubbles and form two even logs with tucked ends. Cover while proofing; they should become visibly puffy.
- 3
Boil gently in a broad pot 20-25 minutes, turning halfway. Check a sample center is cooked, not sticky raw dough. Choose a wide pot so the logs can expand. Keep a gentle boil and turn carefully halfway rather than stirring. Cut one test end to check the middle is cooked, not a sticky line of raw dough.
- 4
Lift out, prick several times with a skewer to release steam and slice with a thread or sharp knife. Prick immediately after lifting so trapped steam can escape. Slice while warm with a taut thread or a sharp knife without crushing the soft crumb. Keep pieces loosely covered until serving.
Note
These are cooked logs sliced for serving, not individual balls. Leave room in the pot for expansion.