Bread Dumplings (Houskove Knedliky)

Bread Dumplings Recipe from Czech Republic and Slovakia - Eggs, Milk, Salt, Flour

Region / culture: Czech Republic, Slovakia | Preparation time: 15 minutes | Cooking time: 45 minutes | Servings: 4

Introduction

Bread Dumplings, or Houskove Knedliky, are a traditional Czech cuisine staple, beloved for their fluffy texture and ability to soak up sauces. This recipe transforms simple ingredients like bread, milk, and eggs into a delightful side dish that complements a variety of main courses, from goulash to roasted meats. Perfect for those looking to explore Central European culinary traditions, this guide will walk you through making authentic Czech bread dumplings at home.

History

The origins of Houskove Knedliky trace back to the Czech lands, where they have been a fundamental part of the diet for centuries. Initially, dumplings were made from leftover bread, making them an economical way to extend meals. Over time, they evolved into a culinary art form, with families passing down their unique variations from generation to generation. Today, bread dumplings are a symbol of Czech national cuisine, celebrated in homes and restaurants alike.

Ingredients

2 eggs
0.5 cup of milk
1 tsp of salt
3 cups of sifted flour with a pinch of baking powder
4 slices of white bread, cut into cubes

How to prepare

In a large mixing bowl, beat eggs, salt, and milk together.
Gradually add flour while continuing to beat with a large spoon. The dough should be smooth and stiff enough to hold its shape.
Stir in bread cubes.
Prepare a clean, wet towel.
With wet hands, shape the dough into an oblong shape and roll it in the towel.
Place the dough in a large kettle of salted boiling water.
Cover the kettle and let it boil for 45 minutes.
Remove the towel and slice the dumpling into 0.5-inch thick slices. It's important to slice immediately to allow steam to escape and prevent the dumplings from becoming soggy and hard.
Keep the dumplings hot until ready to serve.

Variations

For a twist on the classic, consider adding herbs like parsley or chives to the dough for a pop of color and flavor. Alternatively, incorporating grated cheese or sautéed onions can add depth to the dumplings.

Cooking Tips & Tricks

Achieving the perfect texture for bread dumplings requires a few key techniques. First, ensure your bread is slightly stale; this helps it absorb the milk and egg mixture without becoming too soggy. Secondly, when forming the dumpling, don't overwork the dough to keep it light and airy. Lastly, boiling the dumpling in a cloth, rather than directly in water, helps it maintain its shape and prevents it from disintegrating.

Serving Suggestions

Bread dumplings are traditionally served with rich, saucy dishes like goulash, roasted meats, or creamy sauces. They excel at soaking up flavors, making them a perfect complement to hearty meals.

Cooking Techniques

Boiling the dumplings wrapped in a cloth is a traditional technique that ensures they cook evenly and maintain their shape. For a firmer texture, some prefer to steam the dumplings instead.

Ingredient Substitutions

For those with dietary restrictions, gluten-free flour and bread can be used to make the dumplings suitable for a gluten-free diet. Plant-based milk and egg substitutes can also be used to make a vegan version.

Make Ahead Tips

Dumplings can be prepared ahead of time and refrigerated or frozen until ready to cook. If freezing, thaw completely before boiling to ensure even cooking.

Presentation Ideas

Slice the dumplings and arrange them artistically around your main dish, or serve them in a bowl, garnished with fresh herbs, to let guests help themselves.

Pairing Recommendations

Bread dumplings pair beautifully with acidic and savory dishes, such as sauerkraut or pickled vegetables, to balance their mild flavor. A robust beer or a crisp white wine can complement the meal.

Storage and Reheating Instructions

Leftover dumplings can be stored in the refrigerator for up to 3 days. To reheat, steam or gently fry slices in a pan until warmed through.

Nutrition Information

Calories per serving

A single serving of bread dumplings contains approximately 200-250 calories. This makes them a suitable side dish, especially when portion control is practiced.

Carbohydrates

A serving of bread dumplings primarily provides carbohydrates, with approximately 30-40 grams per serving. The carbs come from the flour and bread, offering energy for the body. However, since this is a refined carbohydrate source, pairing it with fiber-rich foods can help balance the meal.

Fats

Bread dumplings are relatively low in fats, with about 5-10 grams per serving, depending on the milk and bread used. The majority of the fat content comes from the eggs and milk. Opting for low-fat milk can reduce the overall fat content.

Proteins

Each serving of bread dumplings contains about 6-8 grams of protein, contributed by the eggs and milk. While not a high-protein dish on its own, serving it alongside a protein-rich main course can create a balanced meal.

Vitamins and minerals

Bread dumplings offer a modest array of vitamins and minerals, including calcium and iron from the milk and eggs, and B vitamins from the flour. However, for a more nutrient-dense meal, consider serving them with vegetables or a salad.

Alergens

This recipe contains common allergens: gluten (from flour and bread), dairy (from milk), and eggs. Those with sensitivities to these ingredients should seek alternative recipes or substitutions.

Summary

Bread dumplings are a comforting, carb-centric side dish with moderate calories and low fat. While not particularly high in protein or vitamins, they can be part of a balanced meal when combined with nutrient-rich foods.

Summary

Bread Dumplings (Houskove Knedliky) are a cherished part of Czech cuisine, offering a versatile and delicious way to complement a variety of dishes. This recipe guide provides everything you need to know to make them at home, from nutritional information to cooking tips. Whether you're exploring new cuisines or revisiting traditional favorites, bread dumplings are sure to delight.

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a magnet. It was passed down to me by my dear friend Anna, who had learned it from her own grandmother many years ago. Anna described the bread dumplings, or Houskove Knedliky as they are called in Czech, as fluffy pillows of goodness that would melt in your mouth. I knew I had to learn how to make them myself.

Anna invited me over to her cozy kitchen one afternoon to teach me the art of making bread dumplings. As she gathered the ingredients, I watched in awe as she effortlessly mixed together flour, milk, eggs, and yeast to create a soft dough. She explained that the secret to light and airy dumplings was to let the dough rise for at least an hour before shaping them into balls.

While we waited for the dough to rise, Anna shared stories of her own grandmother, who was known for her incredible cooking skills. She told me how her grandmother would spend hours in the kitchen, perfecting each recipe until it was just right. I could see the love and passion she had for cooking shining through as she spoke, and I knew that I wanted to carry on this tradition in my own kitchen.

When the dough had doubled in size, Anna showed me how to shape it into small balls and gently drop them into a pot of boiling water. The dumplings floated to the surface, bobbing up and down like little boats in a sea of bubbling water. Anna instructed me to cover the pot and let the dumplings simmer for 15 minutes, allowing them to cook through completely.

As the dumplings cooked, a warm and comforting aroma filled the kitchen, making my mouth water in anticipation. Anna explained that the key to perfectly cooked dumplings was to not overcook them, as they would become dense and heavy. Instead, they should be light and fluffy, ready to soak up any sauce or gravy that they were served with.

Once the dumplings were done, Anna carefully lifted them out of the pot and placed them on a platter. They were soft and pillowy, just as she had described, and I couldn't wait to taste them. Anna served the dumplings with a rich and savory gravy made from mushrooms and onions, a traditional Czech accompaniment that complemented the dumplings perfectly.

As I took my first bite of the bread dumplings, I was transported back to Anna's childhood kitchen, where her grandmother would cook up a storm for her family. The flavors were comforting and familiar, like a warm hug on a cold winter's day. I knew that I had found a new favorite recipe, one that I would cherish and pass down to future generations.

From that day on, bread dumplings became a staple in my kitchen. I would often make them for special occasions, or just when I wanted to treat myself to a taste of nostalgia. Each time I made them, I would think of Anna and her grandmother, and how their love for cooking had inspired me to create something truly special.

As I sit here now, writing down this recipe to pass on to you, I can't help but feel grateful for all the wonderful people who have shared their recipes with me over the years. Cooking is not just about following a set of instructions, but about creating something with love and care, something that brings joy to those who taste it.

So here it is, my dear grandchild, the recipe for bread dumplings that has been passed down through generations. I hope that you will make them with as much love and passion as I have, and that they will bring you as much joy as they have brought me. Enjoy!