Czech Bread Dumplings - How to Make Bread Knedl ky
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Date: 2022-04-06
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Comments and reviews: 9
coolcat8b
Oh! Chef John, am I happy you chose knedliky! For once, I can truly say I am a connaisseur, since my mother was born in Prague, and I grew up on the stuff. She would make them at least once a week. As you said, czech cuisine usually involves thick gravy and fat pieces of meat. But instead of forming the dough into a loaf, my mother would spoon the it into boiling water, so we would have little balls of dumpling bread. Braised pork and sauerkraut with knedlikies is divine. My mother also had a secret spinach sauce, very thick and rich, that's simply delicious with those. Boy did you bring back memories! Thank you for those.
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Oh! Chef John, am I happy you chose knedliky! For once, I can truly say I am a connaisseur, since my mother was born in Prague, and I grew up on the stuff. She would make them at least once a week. As you said, czech cuisine usually involves thick gravy and fat pieces of meat. But instead of forming the dough into a loaf, my mother would spoon the it into boiling water, so we would have little balls of dumpling bread. Braised pork and sauerkraut with knedlikies is divine. My mother also had a secret spinach sauce, very thick and rich, that's simply delicious with those. Boy did you bring back memories! Thank you for those.
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SpaceCadet65
In the early 2000s, I lived in Slovakia, the poorer, slightly less fashionable (but beautiful) cousin of the Czech Republic. In fact, I was in Bratislava - the same place the Two Wild and Crazy Guys were from. While I did get tired of eating cabbage in virtually everything, I never tired of these dumplings and ubiquitous Solvak gravy dishes. I'm going to pick up some Wondra flour and make these tonight to serve along side the awesome Salisbury Steak recipe you did. Thanks!
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In the early 2000s, I lived in Slovakia, the poorer, slightly less fashionable (but beautiful) cousin of the Czech Republic. In fact, I was in Bratislava - the same place the Two Wild and Crazy Guys were from. While I did get tired of eating cabbage in virtually everything, I never tired of these dumplings and ubiquitous Solvak gravy dishes. I'm going to pick up some Wondra flour and make these tonight to serve along side the awesome Salisbury Steak recipe you did. Thanks!
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Radim
Not a bad try, in Czechia the flour is coarser and usually there are more/larger bubbles than in yours. In Czechia we warm up knedliky over steam, not in a pan. Next level are potato-dough dumplings. And dumplings with embedded bread cubes (about the size of a crouton. My mom and other Czech friends complained that it is difficult to make good knedlik in US, probably because of the flour. Visit Czechia one day and taste the real deal, you will not regret.
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Not a bad try, in Czechia the flour is coarser and usually there are more/larger bubbles than in yours. In Czechia we warm up knedliky over steam, not in a pan. Next level are potato-dough dumplings. And dumplings with embedded bread cubes (about the size of a crouton. My mom and other Czech friends complained that it is difficult to make good knedlik in US, probably because of the flour. Visit Czechia one day and taste the real deal, you will not regret.
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Butt3rfly
They can last in your fridge up to few days, for reheating you steam them. (easy fast trick we do at home is to cut them up, put them in a plastic bag and microwave for like a minute or two)
As a czech culinary student im just confused by the flour.
Unfortunately most of the world doesnt have the types of flour we do.
3 types: course, semi-course, all purpose (course flour is used for dumplings)
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They can last in your fridge up to few days, for reheating you steam them. (easy fast trick we do at home is to cut them up, put them in a plastic bag and microwave for like a minute or two)
As a czech culinary student im just confused by the flour.
Unfortunately most of the world doesnt have the types of flour we do.
3 types: course, semi-course, all purpose (course flour is used for dumplings)
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Alice
Also, to leave a bit more serious comment:
My mom makes the dough softer, then she makes it into a round shape so that it fits the pot better, and she steams it on a rack in the pot. I saw the toothpick pricking method for the first time in my life - our knedliky never went soggy or anything.
We also use the string cutting method (or just a chef's knife when I am feeling lazy.
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Also, to leave a bit more serious comment:
My mom makes the dough softer, then she makes it into a round shape so that it fits the pot better, and she steams it on a rack in the pot. I saw the toothpick pricking method for the first time in my life - our knedliky never went soggy or anything.
We also use the string cutting method (or just a chef's knife when I am feeling lazy.
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Lady
My grandmother made those, however she steamed the dough that was on a old pie tin that she poked a few holes thru. I guess a steamer basket would work perfect for this, except I forgot about this awesome bread. We used to eat it with Kohlrabi Gemuese and mashed potatoes. Might need to find me some Kohlrabi for old time sakes.
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My grandmother made those, however she steamed the dough that was on a old pie tin that she poked a few holes thru. I guess a steamer basket would work perfect for this, except I forgot about this awesome bread. We used to eat it with Kohlrabi Gemuese and mashed potatoes. Might need to find me some Kohlrabi for old time sakes.
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Garrett
Literally perfect timing! I was just looking up how to make these last night. There s an awesome Czech restaurant in my hometown that serves these with goulash, and since I moved away I ve been craving it. Couldn t find any recipes, but this looks promising! Thank you again chef John you legend!
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Literally perfect timing! I was just looking up how to make these last night. There s an awesome Czech restaurant in my hometown that serves these with goulash, and since I moved away I ve been craving it. Couldn t find any recipes, but this looks promising! Thank you again chef John you legend!
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Du an
In the Czech Republic, all purpose flour is definitely not used (I would say that most Czechs have no idea what it is) We usually use so-called semi-coarse, or rather coarse wheat flour. Thanks for your perfect cooking approach and style. :)
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In the Czech Republic, all purpose flour is definitely not used (I would say that most Czechs have no idea what it is) We usually use so-called semi-coarse, or rather coarse wheat flour. Thanks for your perfect cooking approach and style. :)
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etherdog
Chef John, sea water averages about 3. 7% salt so if you seasoned your cooking water to that amount, whatever you cook in it will be WAY too salty. A salinity of 1% to 1. 5% is more ideal. Other than that, fantastic video as usual.
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Chef John, sea water averages about 3. 7% salt so if you seasoned your cooking water to that amount, whatever you cook in it will be WAY too salty. A salinity of 1% to 1. 5% is more ideal. Other than that, fantastic video as usual.
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