Knydli

Knydli Recipe - A Traditional Czech Dish Made with Potatoes and Flour

Region / culture: Czech Republic | Preparation time: 20 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

Knydli is a traditional Czech dish made from mashed potatoes, flour, and breadcrumbs. These dumplings are a popular comfort food in Czech cuisine and are often served as a side dish or main course.

History

Knydli has been a staple in Czech cuisine for centuries, with recipes dating back to the Middle Ages. Originally, knydli was made with leftover bread instead of potatoes, but over time, the recipe evolved to include mashed potatoes as the main ingredient.

Ingredients

2 cups of cooked mashed potatoes
1 beaten egg
0.5 cup of flour
4 tbsp of bread crumbs
1 tbsp of butter
salt to taste

How to prepare

Mix all the ingredients together and place them on a floured board. Mix until you have a smooth dough.
If the dough is too sticky, add more flour. Roll it out into two lengths, each one inch thick, and cut them into one inch slices.
Drop the slices into boiling salted water.
Boil them for one minute. When the knydli rise to the top, strain them.
Toss the knydli with butter and serve immediately. You can also add half a cup of dry cottage cheese to the potatoes.

Variations

Add herbs or spices to the dough for extra flavor.
Serve knydli with a tomato sauce or gravy for a different twist.

Cooking Tips & Tricks

Make sure to use cooked and mashed potatoes for the best texture in the knydli.

- Be careful not to overmix the dough, as this can result in tough dumplings.

- Boil the knydli in salted water for the best flavor.

Serving Suggestions

Knydli can be served as a side dish with roasted meats or as a main course with a creamy sauce.

Cooking Techniques

Boil the knydli in salted water until they float to the top, then strain and toss with butter.

Ingredient Substitutions

You can use gluten-free flour and breadcrumbs for a gluten-free version of knydli.

Make Ahead Tips

You can make the knydli dough ahead of time and refrigerate it until ready to cook.

Presentation Ideas

Serve knydli on a platter with a sprinkle of fresh herbs for a beautiful presentation.

Pairing Recommendations

Knydli pairs well with roasted meats, sauerkraut, and pickles.

Storage and Reheating Instructions

Store leftover knydli in an airtight container in the refrigerator and reheat in the microwave or on the stovetop.

Nutrition Information

Calories per serving

Each serving of knydli contains approximately 200 calories.

Carbohydrates

Each serving of knydli contains approximately 30 grams of carbohydrates.

Fats

Each serving of knydli contains approximately 5 grams of fat.

Proteins

Each serving of knydli contains approximately 3 grams of protein.

Vitamins and minerals

Knydli is a good source of vitamin C and potassium from the potatoes.

Alergens

Knydli contains gluten from the flour and breadcrumbs.

Summary

Knydli is a hearty dish that is relatively low in calories and fat, making it a good option for a comforting meal.

Summary

Knydli is a delicious and comforting Czech dish made from mashed potatoes, flour, and breadcrumbs. With a few simple ingredients, you can create a hearty and satisfying meal that is sure to please your taste buds.

How did I get this recipe?

I have a clear memory of the first time I saw this recipe for knydli. It was many years ago, when I was just a young girl living in a small village in the Czech Republic. My grandmother, who was an amazing cook, had invited a group of her friends over for dinner. As they sat around the kitchen table chatting and laughing, my grandmother got up and started rolling out dough on the counter. I watched in fascination as she shaped the dough into small dumplings and dropped them into a pot of boiling water.

I could smell the delicious aroma of the knydli as they cooked, and my mouth watered in anticipation. When they were done, my grandmother served them with a rich gravy made from mushrooms and onions. The knydli were soft and fluffy, and they melted in my mouth with every bite. I had never tasted anything like them before and I was hooked.

After dinner, I asked my grandmother where she had learned to make knydli. She smiled and told me that the recipe had been passed down through generations of our family. She explained that knydli were a traditional Czech dish, made with simple ingredients like flour, potatoes, and eggs. She had learned how to make them from her mother, who had learned from her mother before her.

From that day on, I was determined to master the art of making knydli myself. I begged my grandmother to teach me her recipe, and she was more than happy to oblige. She showed me how to mix and knead the dough, how to shape the dumplings, and how to cook them just right. I practiced tirelessly, making batch after batch until I had perfected the recipe.

Over the years, I have made knydli for my own family countless times. Each time I make them, I am transported back to that kitchen table in my grandmother's house, surrounded by the warmth and love of my family. I have added my own twist to the recipe, experimenting with different fillings and toppings to create new and exciting flavors.

Now, whenever I make knydli, I think of my grandmother and the legacy of cooking that she passed down to me. I am grateful for her patience and guidance, and for the delicious recipes that she shared with me. And as I watch my own grandchildren eagerly gobble up their knydli, I know that the tradition will continue for generations to come.