Svestkove Knedliky Czehoslovakin Fruit Dumpling Recipes

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SVESTKOVE KNEDLIKY - CZEHOSLOVAKIN FRUIT DUMPLING

When I was a young girl I was fortunate enough to have been brought up in a European family and we had many friends from different parts of Europe. Eastern and Western. I went through grammar school and high school with my friend Patsy. Her mother Georgia would make these during the summer. Although I never got her recipe. I...

Provided by Bonnie Beck

Categories     Other Main Dishes

Time 40m

Number Of Ingredients 9



Svestkove Knedliky - Czehoslovakin Fruit Dumpling image

Steps:

  • 1. Fill a 8 quart pan with water till 2/3 full with a tablespoon of sugar. Bring to a full boil. While you are waiting for the water to boil. Take a skillet and 2 tablespoons of sweet butter. Heat pan on medium heat, melt butter and then add the bread crumbs and brown the bread crumbs. Take skillet off stove and add the sugar. Set aside. Place the sifted flour, salt, and eggs in a bowl. Add about 1/2 a can of the gingerale or 7 up. Beat until all is incorporated and it's shinny..if it is too thick add a little more of the soda. You will need a dough that isn't loose, but a bit tacky and you can roll.
  • 2. Take the 1/2 the dough, covering the rest with a towel, and place half the dough on a floured surface.
  • 3. Roll the dough out and cut in circles..large ones, medium and small. Place each whole unpitted fruit in the center. Stretch the dough over the fruit to the top and pinch closed. Roll between your hands to even out the dough.
  • 4. Start with the largest fruit. Place dumplings in boiling water with a slated spoon. Tilt cover and let boil for about 5-10 minutes or until they float to the top, cook 5 mintues longer. Cherries, Apricots and plums take less time.
  • 5. Lift carefully out of the boiling water with a slated spoon and place of a platter. Finsh the rest of the dumplings.
  • 6. Serve immediately individually. Spoon the hot melted butter over the top and then the sugared bread crumbs.
  • 7. Some use cooked Farina or Cream of Wheat in the dough. I love them both ways. But, Georgia only used flour.

2 1/2 c sifted organic all purpose flour
5 large organic eggs, well beaten
1 can(s) gingerale or 7 up
1 pinch salt, plus 1 tablespoon of sugar
washed and dried, fresh organic ripe fruits, peaches, apricots, nectarines, plums, cherries. do not cut them up, you are going to use the whole fruit, pits and all
TOPPING
1 c plain dried bread crumbs
1 c melted organic raw sweet butter. plus 2 tablespoon
1/2 c organic cane sugar

CZECH BREAD DUMPLINGS (KNEDLíKY)

I'm very excited to be showing you my take on knedlíky. It's easy, fun to make, and incredibly comforting. If you're a fan of dumplings, especially ones that are extraordinarily good at soaking up gravy, you'll want to add these to the rotation. Serve hot with gravy.

Provided by Chef John

Categories     Dumplings

Time 3h40m

Yield 8

Number Of Ingredients 6



Czech Bread Dumplings (Knedlíky) image

Steps:

  • Combine warm milk, sugar, and yeast in a bowl. Let sit and bloom for about 10 minutes.
  • Add egg and kosher salt to the yeast mixture. Pour in 2 ¾ cups flour. Stir with a wooden spoon until it starts to pull away from the sides of the bowl and forms a dough.
  • Knead on a lightly floured surface until dough is smooth and slightly elastic, about 3 minutes.
  • Transfer to a lightly oiled bowl, flipping the dough to coat the top in oil. Cover and let rise in a warm spot until doubled in size, about 2 hours.
  • Transfer back to your work surface; press out the excess air and form dough into a relatively uniform ball.
  • Cut dough into two equal pieces. Form each piece into a uniform ball. Roll each ball into a tube, 2 to 2 ½ inches wide.
  • Cover with plastic wrap or a clean kitchen towel and let proof for 20 to 25 minutes.
  • Meanwhile, bring a large pot of salted water to a steady simmer.
  • Carefully pick up a risen piece of dough and transfer to the simmering water. Bring back to a simmer. Cover tightly and let simmer for 10 minutes. Uncover, flip, and continue to simmer for another 10 minutes.
  • Transfer to a plate and poke all over with a toothpick or wooden skewer, which releases the steam from the center.
  • Use a piece of string or thread to cut into 3/4- to 1-inch dumplings. Transfer to a serving plate.
  • Repeat Steps 9 to 11 to cook remaining dough.

Nutrition Facts : Calories 169.2 calories, Carbohydrate 34.7 g, Cholesterol 25.7 mg, Fat 1.7 g, Fiber 1.2 g, Protein 6.3 g, SaturatedFat 0.6 g, Sodium 262.3 mg

1 cup warm milk (105 degrees F (40 degrees C))
1 tablespoon white sugar
1 teaspoon active dry yeast
1 teaspoon kosher salt
1 large egg, beaten
2 ¾ cups quick-mixing flour (such as Wondra®), or more as needed

SVESTKOVE KNEDLIKY (PLUM DUMPLINGS)

Make and share this SVESTKOVE KNEDLIKY (Plum Dumplings) recipe from Food.com.

Provided by LikeItLoveIt

Categories     Dessert

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8



SVESTKOVE KNEDLIKY (Plum Dumplings) image

Steps:

  • Cream 2 tablespoons butter, beat in eggs and salt.
  • Gradually beat in flour and riced potatoes.
  • Dough should be stiff to knead thoroughly.
  • On floured board roll out dough to 1/4-in thickness, then cut 3-inch squares.
  • Lay 1 plum on each square, sprinkle with little cinnamon sugar and fold edges over plum.
  • Shape with hands into a ball.
  • The wall of dough should be very thin.
  • Drop dumplings into boiling salted water, cover and simmer for about 15 minutes.
  • Brown bread crumbs in 1/3 cup hot butter.
  • Roll dumplings in buttered bread crumbs, sprinkle with cinnamon sugar.

2 eggs
2 cups sifted flour (, all-purpose)
2 cups boiled potatoes, , riced
1 cup fine breadcrumbs
12 -15 plums
1/4 cup cinnamon sugar
salt
butter

BREAD DUMPLINGS (HOUSKOVE KNEDLIKY)

Make and share this Bread Dumplings (Houskove Knedliky) recipe from Food.com.

Provided by Mary Scheffert

Categories     Breads

Time 55m

Yield 8 serving(s)

Number Of Ingredients 5



Bread Dumplings (Houskove Knedliky) image

Steps:

  • 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.

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

SVESTKOVE KNEDLIKY PRUNE DUMPLINGS

A Czech dessert that is longed for, lol. The plums used might have been smaller, and how many plums was a guess; no amount was given.

Provided by Dienia B.

Categories     Healthy

Time 42m

Yield 12 serving(s)

Number Of Ingredients 12



Svestkove Knedliky Prune Dumplings image

Steps:

  • Mix butter, sugar, flour, baking powder, and salt.
  • Add milk 1/2 at first up to 3/4 cup you need stiff dough.
  • Roll dough out on floured board to 3/8 inch thick; cut into 3 inch squares.
  • Place a blue plum with a teaspoon sugar and sprinkle of cinnamon on each square.
  • Bring the corners to the top and seal all edges.
  • Drop in boiling water and boil 10 to 12 minutes. Their plums could have been smaller.
  • Remove to a platter.
  • Serve with melted butter, sprinkled with cinnamon and sugar, and surrounded with cottage cheese.

1 tablespoon butter
1 tablespoon sugar
2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk, maybe more
12 teaspoons sugar, divided
3 teaspoons cinnamon
12 plums, pitted
2 teaspoons cinnamon
3 tablespoons butter, melted
1 cup cottage cheese

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



Traditional Knedlicky (Czech Potato Dumplings) image

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

3 cups mashed potatoes (real, not fake, leftovers work great)
3 cups all-purpose flour (I've never tried any other kind, so I don't know how well it would work)

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