Bread Dumplings

Name: Bread Dumplings (Knedlík or knedla)
Cuisine: Slovakian
Ingredients: 250 ml/8 fl oz/1 cup milk, tepid; 5 ml/1 tsp caster (superfine) sugar; 30 g/1¼ oz fresh yeast; 1 egg; 2 one-day old rohlíky, or white rolls, cut into pieces; 2 one-day old rohlíky, or white rolls, cut into pieces; 400 g/14 oz hrubá flour, or 250 g/9 oz/1½ cups semolina and 150 g/5 oz/1¼ cups plain (all-purpose) flour, plus extra for dusting; 400 g/14 oz hrubá flour, or 250 g/9 oz/1½ cups semolina and 150 g/5 oz/1¼ cups plain (all-purpose) flour, plus extra for dusting; 400 g/14 oz hrubá flour, or 250 g/9 oz/1½ cups semolina and 150 g/5 oz/1¼ cups plain (all-purpose) flour, plus extra for dusting; 3 litres/5¼ pints/12 cups water; a pinch of salt; oil, for greasing

Knedlík or knedla

Preparation info

Makes
3
dumplings and 6-8 portions

Difficulty
Easy

Appears in

Czech & Slovak Food and Cooking

By Ivana Veruzabova

Published 2015

About

These dumplings are served with most sauces, sauerkraut dishes and stews. When making them, ensure the yeast is activated and the dough nice and fluffy.

Ingredients

250 ml/8 fl oz/1 cup milk, tepid
5 ml

Europe
Czech Republic
Slovakia
Starter
Bread
Vegetarian
Eastern Europe

Method

In a cup, mix 100ml/3½fl oz/⅔ cup tepid milk with the sugar, and crumble in the yeast. Mix well, cover with a dish towel and leave to stand in a warm place for 10 minutes to become frothy and rise to the top of the cup.
Mix the remaining milk with the egg and add the chopped rolls. Soak until the bread has absorbed the liquid.
Add the flour, salt and