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! :-)
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How to Make Dumplings - German Recipes - Episode 2
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Dumplings - ingredients:
How to do:
Potatoes - half of the amount is already cooked, the other half is raw.
You cut the raw ones into really small pieces - best with a machine.
Chop it into really small pieces
then put it into some cotton and press the potatoes in the cotton. The water must get out.
Take the cooked potatoes an mash them (it´s good to get rid of your aggressions
then you mix both and add eggs.
for about every 500 gramms / one pound you will need one egg.
mix it all and add some salt and a pinch of nutmeg, if you like.
if the dough feels too wet, you can add some starch!!!
if it is a nice dough, put it into the fridge vor like half an hour to let it set.
Take your hands and form dumplings from the dough. They should almost have the size of a tennis-ball.
Put them into a big pot filled with hot water. The water mustn´t boil. Leave the dumplings in there for about 20-25 minutes.
It makes sense to make a lot more dumplings than you actually need, because it´s quite a lot of work.
What can you do with the ones you don´t need that day?
Either you freeze them or you make Knödlgröstl ;-)
See also: KlasKitchen.com
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Czech Bread Dumplings - How to Make Bread Knedlíky - Food Wishes
As promised, these are the Czech-style bread dumplings pictured under our recently posted Bohemian Orange Chicken. The hardest part of that video was not letting these dumplings steal the show, but now they finally get their turn to shine. Figuratively, and once covered in a nice, rich gravy, they’ll literally shine as well.
Enjoy!
For the fully formatted, printable, written recipe, follow this link:
To become a Member of Food Wishes, and read Chef John’s in-depth article about Czech Bread Dumplings, follow this link:
You can also find more of Chef John’s content on Allrecipes:
POTATO DUMPLINGS│German & Czech Potato Dumplings
Potato dumplings, also known as bramborové knedlíky in Czech, are a traditional Czech dish loved for their taste andtexture. Made from grated potatoes, flour, and a touch of salt, these dumplings are boiled until they become soft and tender. Served as a delicious side dish to meat. You can also use this dough for potato-filled dumplings, in Czech these dumplings are usually filled by minced smoked meat and shaped into balls.
INGREDIENTS FOR POTATO DUMPLINGS
500 g of boiling type A potatoes
250 g of semolina
1 egg
1/2 tablespoon of Solamyl (potato starch)
2 teaspoons of salt
How To Make Czech Potato Dumplings?
1. First of all, cook the potatoes with the skin on and let them cool. It's good to cook the potatoes one day in advance.
2. Peel the cooked potatoes and grate them into a larger bowl. While grating the potatoes, start boiling water in a larger pot. Grate half of the potatoes finely and the other half coarsely. Add the egg, potato starch (Solamyl), a clove of garlic, and a teaspoon of salt to the grated potatoes.
3. Start kneading the mixture with your hands and gradually add the semolina for children. Once all the semolina is incorporated, you should have a non-sticky dough, which you can divide into 2 equal parts. Roll each part into a cylinder about 5 cm thick.
4. Immediately place the cylinders into boiling water, separate them from the bottom with a spatula after a minute, and let them cook in the water for 20 minutes. After 20 minutes, the dumplings should float and be ready. Carefully remove them and either slice them with a thread or let them cool and cut them with a knife.
5. Serve the finished potato dumplings, for example, with roasted meat.
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Czech potato dumplings stuffed with smoked meat
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How to Make Traditional Bohemian Dumplings - soft & fluffy ✪ MyGerman.Recipes
Recipe Link below ???? Making Bohemian Dumplings is very easy. They are basically steamed buns and are best enjoyed with a good gravy. Maybe check out my Perfect Brown Gravy video for this.
About Bohemian Dumplings:
Bohemian dumplings, also known as Czech dumplings or knedlíky, are a delightful and traditional dish hailing from the Czech Republic. These dumplings play a significant role in Czech cuisine and are often served as a delicious accompaniment to various hearty meals. Made from a simple mixture of flour, potatoes, or bread, and often enriched with eggs, these dumplings have a soft and doughy texture that pairs perfectly with sauces, gravies, and stews. Bohemian dumplings come in various shapes and sizes, with popular variations including bread dumplings, potato dumplings, and fruit-filled dumplings. Their versatility allows them to complement both savory and sweet dishes, making them a beloved and integral part of Czech gastronomy. Whether served as a side dish or the main attraction, Bohemian dumplings offer a taste of comfort and tradition that captures the essence of Czech culinary heritage.
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