Knedlíky (Czech Dumplings)
User Reviews
4.8
Knedlíky (Czech Dumplings)
Description
This recipe for Knedlíky begins with warming milk mixed with sugar and dry yeast to activate the yeast before combining with flour, salt, and egg. The dough is kneaded until smooth yet slightly tacky, then allowed to rise for about two hours until doubled in size. After rising, it is divided into thirds and shaped into thick 2-inch diameter ropes, which rest for a short final rise.
The shaped dumplings are boiled in salted water for about 20 minutes, turned halfway through to cook evenly. They expand considerably during boiling and develop a smooth, slightly chewy texture inside while holding their shape firm enough for slicing. These dumplings are a staple carbohydrate side in Czech cooking, frequently served sliced with rich meat stews or sauces.
Measuring the flour by weight or using recommended quick-mixing flours ensures a consistent dough texture and prevents dryness. They can be cooled, wrapped, and stored in the refrigerator or freezer, then reheated by steaming to refresh their softness. Baking alternatives for yeast types and careful dough handling help achieve ideal results.
Ingredients
- 1 ½ cups milk (warm to the touch)
- 1 teaspoon granulated sugar
- 1 teaspoon dry active yeast
- 1 egg large
- 4 ¾ cups quick-mixing flour such as Wondra flour; see notes for alternatives and tips on measuring, or instant flour, 635 grams
- 1 ½ teaspoons kosher salt
Instructions
- Combine the warm milk, sugar, and yeast. Let it bloom for about 10 minutes. Beat the egg into the milk mixture. Combine the flour and salt in a large mixing bowl, stir in the milk and egg mixture, and knead together for a few minutes until smooth. The dough can be a bit tacky but shouldn't be sticky. If it's sticky, add a bit more flour as needed. Cover with a towel and let it rise in a warm spot for 2 hours or until doubled in size.
- Cut the dough into thirds, and shape each piece of dough into a 2-inch thick rope. Cover with a towel, and let the shaped dumplings rise for 15 minutes.
- Meanwhile, in a large pot (at least 10-inches wide), bring salted water to a boil. Boil the dumplings uncovered for 20 minutes flipping them over halfway through. They will expand quite a bit. If they don’t all fit in your pan at once, cook them in batches. Note that if you do need to cook them in batches, plan for 1 hour total cooking time.
- After removing from the boiling water with a large slotted spoon or spatula, immediately poke them with a toothpick in a few spots to let the steam out. Cool for at least 5 minutes before slicing with a serrated knife, thread, or dental floss into about ¾-inch-thick slices.
Notes
- Use quick-mixing (Wondra) flour or close alternatives for best texture; measure by weight if possible.
- If dough is sticky, add a small amount of flour gradually to achieve a tacky but not sticky consistency.
- Allow dough to rise twice: first whole, then shaped into ropes, for proper puff and softness.
- Boil dumplings fully, flipping halfway, and cook in batches if needed to avoid overcrowding.
- Store cooled cooked dumplings wrapped in the refrigerator for several days, or freeze for up to six months.
- To reheat, slice dumplings and steam gently until warmed through, or microwave wrapped with a damp towel for short periods.
- Adjust yeast type and quantity as needed: reduce instant yeast by 25% if substituting, or double fresh yeast amount.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3large dumplings (each approximately 3 ½ inches x 10 inches yielding about 14 to 16 slices per loaf--serving size based on 45 dumpling slices)
Amount Per Serving
Calories 53 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 53kcal | 3% |
| Carbohydrates | 11g | 4% |
| Protein | 2g | 4% |
| Cholesterol | 4mg | 1% |
| Sodium | 39mg | 2% |
| Potassium | 16mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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