Czech Bread Dumpling Houskovy Knedlik Recipe

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).

¼ cup of milk

Fold them together using a spatula.

Place aside for a later step.

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).

1 large egg
¾ cup of lukewarm milk

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

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

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

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

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

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

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.

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.

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).

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

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

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

Cook the dumplings in boiling water for about 8 minutes.

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.

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.

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

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

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