Czech Bread Dumpling Houskovy Knedlik Recipe

Name: Czech Bread Dumpling Houskovy Knedlik Recipe
Prep time: 30 min
Total time: 180 min
Yield: 2 regular dumplings or more shorter ones - about 15 - 20 slices (4 servings)
Ingredients: 2 cups ofbread (white flour) (adjust if needed, Ideally, use burger buns, American baguettes, Vienna bread, or any other bread with fat in the dough.); ¼ cup ofmilk; 2 cups ofbread flour (or all-purpose flour); 1 TSP ofconfectioners’ sugar; 2 TSP ofactive dry yeasts; 1 TSP ofsalt; 1egg; ¾ cup ofmilk - preheat in microwave to lukewarm (about 90 to 100°F); cooking oil (any kind)

2 regular dumplings or more shorter ones - about 15 - 20 slices (4 servings)

Vegetarian Diet, Czech Boiling

Houskový Knedlík, or Czech Bread Dumplings, are a fundamental part of Czech and Slovak cuisine. These aren't just any dumplings; they're a beloved tradition, designed specifically to soak up the rich, flavorful sauces that are so characteristic of these cuisines. This recipe provides a step-by-step guide to making authentic Houskový...

... Knedlík from scratch. While it does require some rising time, the actual hands-on work is quite manageable, and the reward is a truly satisfying and delicious side dish. Prepare to experience a taste of Central Europe!

Read less

0x (write a review)

x saved

Chef Tom Founder

June 10, 2025

Czech Bread Dumpling Houskovy Knedlik Recipe on the blue plate with kitchen in the background, medium close up shot

30 min.
3 hours
3/5

Ingredients:

Bread for Dumplings (optional):

2 cups of bread (white flour) (adjust if needed, Ideally, use burger buns, American baguettes, Vienna bread, or any other bread with fat in the dough.)
¼ cup of milk

Dumplings Dough:

2 cups of bread flour (or all-purpose flour)
1 TSP of confectioners’ sugar
2 TSP of active dry yeasts
1 TSP of salt
1 egg
¾ cup of milk - preheat in microwave to lukewarm (about 90 to 100°F)

For Final Brusing:

cooking oil (any kind)

* Best is to use old bread (even a hard one). It will help you to prevent food waste hand in hand with reaching better results.

Tools:

1x Measuring Cups
1x Measuring Spoons
1x Chef’s knife
1x Cutting Board
1x Medium Mixing Bowl (3 – 4 QT)
1x Silicone Spatula
1x Kitchen Mixer with Hook Attachment
1x Piano Whisk
1x Plate (or plastic wrap)
1x Bowl Scraper or Silicone Spatula
1x Baking Sheet (or cutting board for proofing the dumplings)
1x Kitchen Towel
1x Large Brazier Pot or Large Pot (at least 8 QT or preferably 12 QT) (Pot with the largest top diameter that you have available.)
2x Turners
1x Food Thermometer (probe)
2x Fork
1x Silicone Brush

Recipes

Best served with:

Creamy Paprika Chicken Kuře na Paprice

Czech Beef Goulash

Pork-Sauerkraut-Dumpling (Vepřo-knedlo-zelo)

Directions:

All ingredients you will need for Czech Bread Dumpling Houskovy Knedlik Recipe

1. Optional Bread:

Let’s start preparing the Czech Bread Dumpling Houskovy Knedlik Recipe by preparing the bread.

Important:

You can add fresh or dried diced bread.
Feel free to adjust the amounts, as there is no need to be super strict with the quantities of bread and milk.
You can also skip adding bread altogether and proceed to step 2.

1.1.

Cut bread into dices (about ½ – 1” big) and place into a medium mixing bowl (measure about 2 cups of diced bread or use even more — up to 3 cups).

1.2. Add:

¼ cup of milk

Fold them together using a spatula.

1.3.

Place aside for a later step.

2. Dough For Czech Bread Dumpling Houskovy Knedlik Recipe:

2.1. Place into the kitchen mixer with hook attachment:

2 cups of bread flour
1 TSP of confectioners’ sugar
2 TSP of active dry yeasts
1 TSP of salt

Briefly stir with a whisk just enough to combine all ingredients (about 1 minute).

2.2. Add:

1 large egg
¾ cup of lukewarm milk

Knead on low speed until all ingredients are partially incorporated (about 1 – 2 minutes).

2.3.

Increase the speed to medium-high and knead until the dough is formed (about 1 – 2 minutes).

2.4. Then add:

Bread soaked in milk (from step 1, including excess liquid)

Knead at a slow speed until nicely combined (about 1 minute).

3. Rising the Dough:

3.1.

Remove the bowl from the mixer and cover it with a plate or a plastic wrap.

3.2.

Let it rise in a warm place until it has doubled in size (about 2 – 3 hours).

4. Shaping:

4.1.

Split the dough into 2 or more parts based on your preference and also the diameter of your pot (future dumplings). Shorter dumplings will be easier to cook and manipulate.

4.2. First, gently roll the dough in the air to create a basic cylinder shape, then place it on a floured surface for further forming.

Note:

Starting by forming the dough in the air will help prevent wrinkles that could accumulate flour and potentially open, damaging the dumpling’s shape during cooking.
If the dough is too sticky, you can either incorporate a little more flour or skip this step and proceed with forming it on the floured surface.

4.3. On a lightly floured surface, form each piece into each dumpling (even cylindar shape) by rolling with your hands.

Important:

The thickness of the dumpling is up to you.
However, I would recommend a diameter of about 2 ½“ (the dumpling will significantly expand during cooking).

4.4. Place the shaped dumpling on a lightly floured upside down baking sheet (or cutting board), lightly flour the top of the dumpling, and let rest for about 15 -30 minutes while covered with a dish towel.

Note:
Extending the rising time may result in over-proofed dumplings that can complicate the cooking process (dumplings may not hold together well).

5. Cooking the Czech Bread Dumpling Houskovy Knedlik Recipe:

5.1.

Meanwhile, fill a large pot with water to ½ capacity, cover it with a lid, and bring to a boil on high heat.

5.2.

Carefully slip the dumplings down into the boiling water and cover with a lid.

5.3.

Cook the dumplings in boiling water for about 8 minutes.

5.4. Then, using two forks, carefully turn the dumplings over in the water.

Tip:

You can do this by placing both forks on one side and lifting until the dumpling turns
Or by placing a fork on opposite sides and gently pulling one down and pushing the other up until the dumpling rotates.

5.5. Cook for another 6 to 9 minutes, or until the dumplings are fully cooked.

Important:

A dumpling is fully cooked when it reaches an internal temperature of at least 165°F at its thickest point.
To measure the temperature, I use a food thermometer near the end of the cooking time while the dumpling is still in the boiling water.
Because it is difficult to reach the exact center of the thickest point, I aim for a slightly higher temperature of 175°F to ensure it is fully cooked.
It is always better to slightly overcook a dumpling than to undercook it. An overcooked dumpling will shrink as it cools, but an undercooked dumpling with a raw center cannot be cooked further and will need to be discarded.

5.6.

Carefully remove the cooked dumplings from the water using two turners.

5.7.

Then, penetrate each dumpling in several places with a fork and brush with oil to prevent it from drying out.

5.8.

Let them rest for about 5 minutes (or until fully cooled). Serve sliced with the sauce of your choice.

Tips:

Do you want to make the dumpling process a little easier? Make 2 or 3 short dumplings instead of one long dumpling. It will be easier to manipulate them in the pot.
If you have already prepared your dumpling ahead of time, it is easiest to reheat individual slices in the microwave at the time of serving; or you can use any steam pot. Either way they will quickly become warm and steamy.
You can also freeze your dumplings (whole or sliced) for later use (they stay great in the freezer for up to a half year. It is best to slice the dumpling before freezing for faster defrosting).

About the Author:

Chef TomFounder

# 1

42 Followers

Published Recipes: 257
Av. Recipe Evaluation:
Location: Iowa, USA
Member since: 2023-02-02

Profile & Recipes

Disclaimer

All content and information (including recipes, articles, and other materials) on CookingHub.com are the opinions of the authors and are not intended to provide dietary, medical, legal, or political advice. Consult with a professional before deciding to follow these opinions.

Authors and www.CookingHub.com (operated by CookingHub Foundation) are not responsible for any part of any possible outcome or its consequences, which include (but are not limited to):

Any health risk related to the handling of food, food quality, and/or not following USDA recommendations (including minimum safe serving temperatures and other guidelines).
Safety during preparation, including the handling of equipment and the equipment’s suitability for food preparation.
Improper performance of cooking techniques.
Sourcing of ingredients, providing tools, equipment, and anything else related to the preparation and consumption of the products of this recipe.
Nutritional data and information and diet-related information (and their accuracy). It is important to consult with your medical provider to ensure that the diet you are considering is suitable for you and to verify the information provided before proceeding.
The overall outcome of following recipes, including the look and taste of the final product.
Possible errors in articles and recipes (including incorrectly or unclearly explained steps and directions).
Typos.

All readers (users and visitors of www.CookingHub.com) are responsible for evaluating the recipes and articles and making their own decisions about whether to follow the steps and recommendations. They must ensure that the ingredients and steps fit with their dietary restrictions and avoid preparation methods that could pose a health risk due to an unsuitable diet.

Fight Hunger
with Us! We are 501c3 non-profit

Czech Bread Dumpling Houskovy Knedlik Recipe