Czech Bread Dumplings
Traditional Czech bread dumplings - houskový knedlík - are made with flour, milk, eggs and stale bread cubes, and formed into a loaf or roll, boiled and sliced. They're perfect for soaking up lots of gravy, and are typically served with roast pork with sauerkraut, roast goose and duck, chicken paprikash, roast beef and dill sauce, and more.
Ingredients
- 4 cups (about 10 slices) good-quality white bread, crusts removed, and cubed into 1/2-inch pieces
- 1 1/2 cups milk
- 2 large egg yolks
- 1 teaspoon salt
- 1/4 teaspoon baking powder
- 4 cups all-purpose flour
Instructions
- Serve warm with gravy. To reheat leftover dumplings, place the slices in a steamer basket and steam a few minutes until soft. Leftovers are delicious browned in butter and sprinkled with sugar.
- Using a slotted spoon, remove one dumpling from the pot after 10 minutes and test for doneness by cutting through the middle of the dumpling with a thread or thin knife. If it is done, remove the dumplings one by one and slice into 3/4-inch pieces again with a thread or sharp knife. Repeat until all dumplings are removed from the water and sliced.
- Put a large stockpot or pan of salted water on to boil. Work the bread cubes into the batter until well incorporated. Using floured hands, shape the dough into three or four rolls that are about 8 inches long and 2 1/2 inches wide. When the water is boiling, carefully slip the rolls into the water, giving them a stir so they don't stick. Reduce heat, cover and cook 10 to 15 minutes.
- In a large bowl, whisk together flour, baking powder and salt, and set aside. In a separate medium bowl, whisk together egg yolks and milk. Pour into bowl with flour. Work the dough with a Danish dough whisk, your hands or by machine using the dough hook until it no longer sticks to the bowl. Cover ad let stand 1 hour.