Houskove Knedliky Czechoslovakian Bread Dumplings Recipes

Steps:

• Beat eggs, salt& milk in a large mixing bowl; add flour gradually.
• Continue beating with a large spoon (the dough must be smooth& stiff enough to hold its shape).
• Stir in bread cubes last.
• Have a clean, wet towel ready.
• Shape the dough with wet hands into an oblong, roll in a towel& drop into a large kettle of salted boiling water.
• Boil, covered, for 45 minutes.
• Remove the towel& slice the dumpling 1/2 inch thick (if not sliced immediately, the steam cannot escape& the dumplings will be soggy& hard).
• Keep hot until ready to serve.

Steps:

• Combine warm milk, sugar, and yeast in a bowl. Let sit and bloom for about 10 minutes.
• Add egg and kosher salt to the yeast mixture. Pour in 2 ¾ cups flour. Stir with a wooden spoon until it starts to pull away from the sides of the bowl and forms a dough.
• Knead on a lightly floured surface until dough is smooth and slightly elastic, about 3 minutes.
• Transfer to a lightly oiled bowl, flipping the dough to coat the top in oil. Cover and let rise in a warm spot until doubled in size, about 2 hours.
• Transfer back to your work surface; press out the excess air and form dough into a relatively uniform ball.
• Cut dough into two equal pieces. Form each piece into a uniform ball. Roll each ball into a tube, 2 to 2 ½ inches wide.
• Cover with plastic wrap or a clean kitchen towel and let proof for 20 to 25 minutes.
• Meanwhile, bring a large pot of salted water to a steady simmer.
• Carefully pick up a risen piece of dough and transfer to the simmering water. Bring back to a simmer. Cover tightly and let simmer for 10 minutes. Uncover, flip, and continue to simmer for another 10 minutes.
• Transfer to a plate and poke all over with a toothpick or wooden skewer, which releases the steam from the center.
• Use a piece of string or thread to cut into 3/4- to 1-inch dumplings. Transfer to a serving plate.
• Repeat Steps 9 to 11 to cook remaining dough.

Steps:

• Place water and 1 1/2 teaspoons salt in a stockpot and bring to a rolling boil.
• Melt the butter in a large sauté pan or skillet; toast bread cubes until golden.
• Remove from heat and reserve.
• Add the remaining ingredients together in a bowl.
• Fold cooled bread cubes into the dumpling batter.
• Shape dumplings into 1 1/2" by 3" cylinders and gently drop into boiling water (this works better if hands are slightly moistened).
• Reduce heat to a low simmer; cover and cook 20 minutes (turn dumplings over at ten minutes).
• Remove from pot with slotted spoon and drain.
• Slice into 1/2" thick disks with a knife and serve immediately.