Czech Raising Dumplings - classic recipe (Kynutý knedlík)
Czech Raising Dumplings - classic recipe (Kynutý knedlík)
Yeast dumpling is a typical side dish to many Czech meals, especially goulashes and sauces into which they are dipped.
Again, but there are many variants for use.
I also recommend a Czech specialty with roasted pork and stewed cabbage (called Knedlo, vepřo, zelo), which is very popular in Bohemia and also a sought-after dish by visitors to Bohemia.
Maybe the recipe will now look a bit tricky, but don't worry, it's surprisingly simple and fun, as you can see in the video.
Some problem is probably getting the right flour. Czech dumplings are made from a Coarse flour (Hrubá mouka), which is not so common elsewhere in the world. The good news is that it can usually be found in your local Eastern European Store and costs about £ 1 [1kg]. If they do not have it a good merchant will certainly order it for you. You can also buy it on the Internet. The third way is to replace the Coarse flour with Flour and Semolina in a ratio of about 1:1, but it takes a little experience to get it right and also working with the pastry can be a little more difficult. My personally choose an easier way and buy Coarse flour at a local Polish shop (where I also buy Czech spirits vinegar 8% and Czech mustard called Plnotučná hořčice - I also sometimes use these ingredients in my recipes).
The other trick is that after removing the dumpling from the boiling water, you need to pierce it several times immediately to emit steam. If you do not or forget, the dumplings will shrink and your entire work will be wasted. So please, you don't forget.
And that's all.
So good luck and enjoy! :-)
Oh one more thing
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Thanks & Have nice day
Mxp.
Music: Tiptoe - Out the Back from YouTube Free Library.
Italian Bread Dumplings in Warm Broth Cooking Italian with Joe
????????❤️???? Who LOVES Italian Bread? Join me, Joe Borio, host of Cooking Italian with Joe, in my kitchen as we make something delicious, warm, and healthy for your soul on a cold autumn day!!! Just delicious!!!
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Dombolo | Steam Bread
Makes: 1 Large Steam Bread / Dombolo or 2 Medium Breads / Dombolo. Preparation Time: 2 hours
How to make Bread dumpling , orginal German Bavarian cooking, fast and easy
Hallo out there
My name is Kling Jürgen and i am a chef since 1984 in the great state of Bavaria und the wonderfull town of Munich
I also lived in in the Bay area near San Francisco for about 10 years and worked all over the world.
Today i want to bring flair of Bavaria into your home with this very traditional Bavarian Bread dumpling
Enjoy your meal.
Recipe for about 5 dumplings:
250g /10oz sliced bread. One day old
1 Onion
2 Eggs
200ml 3/4 cup Milk40g 1,5 oz of Parsley
Salz
Pepper
some Oil
Semmelknödel Rezept - Bread Dumplings Recipe
Semmelknödel Rezept:
Semmelknödel zubereiten zeigt Dir Koch Thomas Sixt in diesem Video.
- Erfahre die wichtigen Arbeitsschritte für Knödel kochen
- Die 12 Top Tipps für perfekte bayerische Knödel
- Knödel als Beilage zu...? Mit passenden Hauptgerichten zu Semmelknödel.
- Knödel-Geschichte und wußtest Du, dass es in Bayern eine Knödelstadt gibt?
Das Rezept zum traditionellen Semmelnknödel zubereiten findest Du im Kochblog von Thomas:
Du willst noch mehr Kochideen entdecken? Abonniere den Kochkanal von Thomas Sixt am Ende vom Video und lass dich täglich aufs neue inspirieren.
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Chef Thomas Sixt shows you how to prepare bread dumplings in this video.
- Learn the important steps for cooking dumplings
- The 12 top tips for perfect Bavarian dumplings
- Dumplings as a side dish to...? With matching main dishes to Semmelknödel.
- History of the Semmelknödel and did you know that there is a dumpling town in Bavaria?
You can find the recipe for the traditional Semmelnknödel in Thomas' cooking blog:
You want to discover more cooking ideas? Subscribe to Thomas Sixt's cooking channel at the end of the video and get inspired every day.
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#semmelknödel #breaddumplings
Spinach and Cheese Bread Dumplings
Here is what you'll need!
Servings: 4
Ingredients:
3 cups crusty bread for ~1 ½ cups of breadcrumbs
1 cup grated parmesan
1/2 cup ricotta cheese
8 oz of cooked spinach
1/4 cup of olive oil
1 egg
1 tsp of salt
1 cup of milk
6 oz fontina cheese, cubed
flour for dusting
1 ½ tablespoons olive oil
3 tablespoons butter
10 sage leaves
1 1/2 tablespoons balsamic vinegar
Shredded parmesan (garnish)
Directions:
1. Combine breadcrumbs, grated parmesan, ricotta, cooked spinach, olive oil, egg, salt and milk until it forms a dough that sticks together.
2. Divide the dough into balls. Take one ball, flatten and place a cube of fontina cheese in the center, wrap the dough around the cheese. Dust with flour and set aside. Repeat with remaining dough balls.
3. Cook the bread dumplings in boiling water. They are ready when they float to the surface. Remove with a slotted spoon and set aside.
4. Heat olive oil in a large pan over medium high heat. Add the bread dumplings and cook until golden brown on all sides.
5. Add butter and sage, toss to coat. Plate the bread dumplings. In the same pan with butter and sage, carefully add the balsamic vinegar and remove from heat.
6. Spoon the balsamic butter sage sauce over the bread dumplings.
7. Garnish with shredded parmesan and enjoy!
Music provided by Audio Network. Used with permission