Bohemian bread dumplings
Bohemian Bread DumplingsThis article was published by: Matthew
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Recipe introBohemian bread dumplings, also known as houskov� knedl�k, are a traditional Czech dish that has been enjoyed for generations. These soft and fluffy dumplings are made from stale bread, eggs, milk, and a hint of salt. They are typically served as a side dish alongside hearty meat dishes or with sauerkraut and gravy. The dumplings have a delicate texture and absorb the flavors of the accompanying dish, making them a perfect addition to any meal.
Keywords: Czech cuisine, traditional recipe, bread-based dish, side dish, soft and fluffy.
Bohemian bread dumplings details
My grandmother was born in Czechoslovakia and came to this country in 1923. As a young girl, she studied cooking in Vienna. Although she did not cook “professionally,” she did prepare wonderful dishes for our family and friends. More importantly, my grandmother raised and grew most of her food on just two acres of land. My grandfather would go to the store and buy staples, such as coffee beans, flour, salt, and sugar. Everything else they grew. She had two stoves in her kitchen, a gas stove and a wood stove, but she preferred to do all her baking and cooking on the wood stove. They also had a summer kitchen and a smoke house on the property.
This recipe is from my grandmother’s kitchen. I still have several of her cooking utensils and tools, which I treasure. My grandmother taught me how to make these. They go well with roast pork and sauerkraut.… Mary Kilburn, former innkeeper
- 2 eggs, beaten
- 1/2 cup milk
- 2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 slices white bread, toasted and cubed
Mix eggs and milk and set aside. Sift together flour, baking powder, and salt. Place sifted dry ingredients in a large wooden bowl. Make a well in dry ingredients and add milk and egg mixture. Stir. Note: (When mixing dough, use wooden spoon, not mixer. Dumplings will flop if you do.) Add bread cubes. Stir. Dough will be sticky. With floured hands, shape dough into 2 loaves, about 5-1/2 inches long. Cover with a large bowl and let rest for 30 minutes.
Meanwhile, fill a large pot half full with water. Bring to a boil. Reshape dough with hands and drop into water. Boil, covered, for 12 minutes. Carefully turn dumplings and boil 12 minutes more. Using a large spatula, lift dumplings to a platter. Prick a few times to let steam escape. Cut into slices with sewing thread.
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