Probably everyone who has been in the Czech Republic had the opportunity to taste knedliky. Some people like them, others avoid them, but it is an integral part of Czech cuisine. There are many types of them, but the most common are those – bread knedliky. How to make Czech knedliky?
Before we will go to the recipe, let me start with a few words about the knedliky themselves. As I mentioned, there are several types of them. The basic ones are houskove (bread) and bramborove (potatoes). Apart from them, we have a lot of variations on this theme. In restaurants, however, you usually get the first two types. Interestingly, in Poland, we usually talk about knedliky with goulash, knedliky with roasts, etc., and in the Czech Republic, it is definitely the other way around. There we always talk about goulash with knedliky or roast with knedliky. All in all, a dumpling is a starchy side dish, so we also speak Polish in Polish as a cutlet with potatoes, not potatoes with a cutlet.
But let’s get back to the topic. How to make Czech knedliky? It is not that difficult at all!
This is the most common type of knedliky. It goes perfectly with stews or roasts with sauce. They absorb liquids well, so they easily combine with other elements of the dish.
To make them, we need:
- 2 rolls (stale)
- half a cube of yeast (50 g)
- half a teaspoon of sugar
- 0.5 kg of coarse flour
- pinch of salt
- a glass of milk
We start by crushing the yeast into small pieces. Pour them into a bowl, to which we also add sugar and a little warm milk. We leave it for several minutes. Then add the prepared leaven to the bowl with flour, diced rolls, salt, the rest of the milk and the egg. We knead a smooth dough. When it is ready, set it aside for about half an hour to rise (in a dish covered with a cloth). Create rolls and cook for about 20 minutes (turning halfway through). After cooking and taking the knedlik out, you can prick them for steam. We cut with a sharp knife or thread into slices
They will stick to everything in the mouth. However, they are popular and tasty.
To make them, we need:
- 1 kg of cooked potatoes
- 2 eggs
- 250 g of coarse flour
- 150 g of semolina
We start by boiling the potatoes. After they cool down, remove the peel from them and grate them finely. We add eggs, flour and semolina to them. We knead a smooth dough and add it to rest. We divide them into several parts (2-3 parts of these ingredients, depending on the size of the pot) and make a roll. Put them in boiling salted water and cook for about 25 minutes, turning the dumplings halfway through. After cooking, cut into slices with a sharp knife or thread.
Dumplings can be served in a variety of ways. In the Czech Republic, it is most often served with beef stew, pork or roast, but you will certainly find more options. In the photo, there is a pork stew.
You have to like dumplings, but they are an interesting alternative to potatoes. The portions made from these proportions are large and can easily be enough for several people (even twice, especially for bread dumplings). The most important thing is to have some sauce for the knedliky. You already know how to make Czech knedliky, so let’s do it! 🙂