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Kynute Knedliki – Czech Dumplings

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Level: Intermediate

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Description

There is nothing like a fluffy dumpling next to a good slow cooked pork shoulder. Add this as a side to any traditional eastern European dish and you’ll find yourself in Heaven.

Ingredients

  • 1 pound All-purpose Flour
  • 1 Tablespoon Salt
  • ½ cups 2% Or Whole Milk
  • 1 teaspoon Sugar
  • ½ cups Hot Water
  • 1 package Yeast (0.75 Ounce Package)
  • 2 whole Eggs (1 Whole Egg, 1 Egg Yolk)

Preparation

Put a large pot of water on the stove to boil. Keep at a mild or moderate rolling boil throughout this process. Keep cover on.

Mix flour and salt – sift well, and set aside.

Combine your milk, sugar, 1/2 cup of hot water, and yeast together. Stir well and set aside in warm place to proof for seven (7) minutes. (I found a great place is right on top of the oven if it is on while you are baking. The radiant heat helps the proofing process nicely.)

Mix 1 whole egg and 1 egg yolk together in a separate bowl. Add eggs to yeast mixture and stir until well combined.

Next, fold egg and yeast mixture into sifted flour with a wooden spoon. Make sure it’s a wooden spoon, other utensils always seem to have an adverse affect on the end result – don’t know why, but please trust me!

Also – Do Not Over Work the Dough!! These need to remain light and fluffy, so over mixing will take the oomph out of the dough, creating dense dumplings.

Cover dough with plastic wrap and lay a towel over the top of this. Set aside to let rise again for an additional ten minutes.

When rising is complete, divide dumpling dough into orange size balls (or logs if you wish too, either works). Place gently in the pan of boiling water.

Look out for boil over! Cook for ten minutes, and then gently flip in water and cook ten more minutes.

When done, remove from water and cut immediately with sewing thread. To cut, wiggle the thread under the dumpling ball or log, criss-cross string ends at the top and pull in opposite directions to slice through the dumplings.

If you cut with a knife, the dumplings will squish and loose their fluffy texture. And slicing with thread is just so much fun to do!!

If there are any dumplings that turn into “mistakes”, check out my Dumplings and Eggs recipe that will be posted soon! A great quick lunch or easy dinner.

Add these dumplings as a side to your Czech Red Cabbage, Szriskes, or a slow cooked pork shoulder.

Cook up! And Nasdravie!

2 Comments

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Megan {Country Cleaver} on 4.20.2010

Ooo, baking them along side could be a really nice change of pace. Maybe steaming them as rolls in the oven might work and cutting them afterwards.
I would give it a shot with a deep covered casserole dish. Fill it partially with water and either bake the dumplings on an elevated dish so they steam, or in the water themselves making sure to rotate them half way through as the recipe says.
I know my grandma always does them in the water on the stove, but keeps them in the oven to keep them fluffy and warm until its time to serve.

I will give this new idea a shot next time I make them. Thanks for the suggestion!

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hulatutu on 4.20.2010

My brother in laws mom used to make these, or something very similar, she was from Bavaria, and called them “knoedels.” She baked hers in the oven along side her pork, in the broth…do you know exactly how I could do that with your dumpling recipe? These sound delicious.

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