TRADITIONAL KNEDLICKY (CZECH POTATO DUMPLINGS)
My grandmother taught me this recipe, and she learned it from her mother, who learned it from her mother, etc. I come from a solid Czech/German background, and this is one of my favorite Czech foods. It's really easy, and very filling.
Provided by Buffington
Categories Potato
Time 40m
Yield 8-10 dumplings, 8-10 serving(s)
Number Of Ingredients 2
Steps:
- Fill a large soup pot (not sauce pan, too small) about half full of water and bring to a boil.
- Using just your hands, knead together equal amounts mashed potatoes and flour in a bowl until it forms a dough.
- Form dough into baseball/tennis ball sized balls.
- Carefully, so as not to splash, drop dumplings one at a time into boiling water. Do not over crowd pot. You only want a single layer of dumplings.
- The dumplings will sink to the bottom.
- Bring water back to a boil and then simmer.
- When the dumplings begin to float they're done. Don't take them out of the water right away, let them float for about 5 minutes before removing them.
- Remove finished dumplings from water with a slotted spoon and place in a bowl or on a serving plate.
- Serve alongside any kind of roast and top with gravy or butter and salt and pepper. Yum!
- Leftovers can be cut up into bite-sized pieces.
Nutrition Facts : Calories 236, Fat 0.9, SaturatedFat 0.3, Cholesterol 1.6, Sodium 238.8, Carbohydrate 49.6, Fiber 2.5, Sugar 1.3, Protein 6.3
KNEDLIKY - CZECH DUMPLING WITH SAUERKRAUT (ZELI)
This was my grandmothers recipe and it has remained a family favorite... It should be served with roast pork, sauerkraut and a nice glass of beer. A very traditional way to eat the leftover dumplings the next day for breakfast or brunch is to chop them up into cubes, pan fry in a little butter; then add eggs and milk, and cook as if you are making scrambled eggs. It's great.
Provided by none
Categories Main Dish Recipes Dumpling Recipes
Time 1h30m
Yield 8
Number Of Ingredients 14
Steps:
- In a large bowl, stir together the flour, baking soda, baking powder, salt and sugar. Make a well in the center, and pour in the eggs and 1 cup of milk. Stir to blend, and add enough additional milk to make a moist battery dough, not like pancake batter. Use a sturdy wooden spoon to beat the dough at least 200 strokes, rolling it over and over in the bowl until smooth and an occasional bubble appears on the surface. Add the dry white bread cubes, and stir into the dough until they disappear.
- Bring a large pot of water to a boil. Place the dough onto a cheesecloth or white cotton cloth, and form into a loaf shape. Wrap the cloth around the loaf, and tie the ends.
- Place the loaf into the boiling water, and cook for 45 minutes, turning the loaf over about half way through. Remove from the water, unwrap, and cover with a tea towel. Let stand for 10 minutes.
- Fry bacon in a small skillet over medium-high heat until evenly browned. Set aside. Place the drained sauerkraut into a saucepan, and add enough water to cover the surface. Bring to a simmer over medium heat. Add bacon, and season with salt, pepper and caraway seeds. Stir together the cornstarch and water; mix into the sauerkraut, and simmer for a few minutes before removing from the heat.
- Slice the dumpling loaf. Drizzle dumpling slices with some of the roast drippings from the pan. Serve with sauerkraut.
Nutrition Facts : Calories 345.1 calories, Carbohydrate 50.2 g, Cholesterol 82.9 mg, Fat 10.2 g, Fiber 3.3 g, Protein 12.2 g, SaturatedFat 3.5 g, Sodium 1004.5 mg, Sugar 4.4 g
KNEDLIKY- CZECH POTATO DUMPLINGS
My great-grandparents were from Bohemia, and this is a recipe that has been handed down from them; my grandfather taught me to make it. He made it for Christmas and Thanksgiving for as long as I can remember, as the dumplings are absolutely wonderful in au jus gravy and provide a wonderful addition to any roasted meat and a good companion to sauerkraut. It's a recipe that involves a lot of visual cues as to the texture, but it's pretty easy, especially if you have a big food processor and someone to give you a hand ;) Make a lot; the dumplings are always better the second day :)
Provided by joyfulnoise
Categories Breakfast
Time 25m
Yield 8-10 serving(s)
Number Of Ingredients 4
Steps:
- Peel potatoes.
- Put in food processor to grate.
- Put 2 pots (sprayed with Pam) of boiling (between simmering and rolling) water on stove w/ a little salt in them.
- Dump contents of food processor out into bowl, pour off/squeeze out as much water as possible, put back into food processor and liquefy. You want to get as much water out as possible so that you don't have to thicken it much later, but you don't want the potatoes to be super dry.
- Put liquid potatoes in a bowl.
- Sprinkle 1 level tablespoon of salt over them.
- Mix in with a wooden spoon.
- Add a teaspoon of baking powder and a cup of flour and mix.
- Add flour until stiff-- till you can pick up a spoonful of the mix with a wooden spoon, hold it upside down, and it slowly plops off.
- Take wooden spoon, warm it in the hot water.
- Take a scoop of mixture and set in hot water (still on the spoon), letting it sit there until it easily falls off the spoon. Repeat with the rest.
- Turn the heat down (to about medium), and cook for 25 min, stirring often.
- Pull out, pour water off, put in bowl.
- Knedliky has very little taste of its own except a light potatoeyness, and is particularly yummy with a good gravy or scrambled eggs ^^.
- For Thanksgiving and Christmas my grandmother poured about a cup of water into the gravy from the roast beef, pork roll, or turkey to make an au jus, and put the dumplings in it, warming them in the oven for a little while so they absorb the gravy. It's SO GOOD. ^^.
Nutrition Facts : Calories 334.9, Fat 0.7, SaturatedFat 0.1, Sodium 931.2, Carbohydrate 73.1, Fiber 6, Sugar 1.8, Protein 9.2
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