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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Thanks & Have nice day
Mxp.
Music: Tiptoe - Out the Back from KZbin Free Library.

[@vratislavotakar9467]

I make bread dumplings next to either stewed red cabbage or creamy svíčková sauce 😙👌

[@christianarosseti6614]

Nice tutorial.thanks for giving english subtitles and details of recipe

[@ranabavy]

Thank you! it's helpful and instructive.

[@cyrilhudak4568]

Excellent presentation. Thanks

[@manishaparekh6615]

Measurement Of Ingredient In English Please. Coarse Flour Of What ?

[@Craigamail]

Be great if you could provide the ingredients list and quantity. TIA

[@manishaparekh6615]

Right.

[@claudiopianetto2815]

can i use a dental floss to cut them? thanks!

[@Maixpilkitchen]

Yes you can! :-)

[@BobBeatski71]

@2:00 what are you adding ?

[@Maixpilkitchen]

... more Coarse flour. Sorry :-)

[@BobBeatski71]

@@Maixpilkitchen Thanks for the reply. I'll let you know how I get on.

[@BobBeatski71]

First attempt wasn't too bad. Two mistakes: 1) I didn't leave enough time for my mixture to rise. 2) I cooked at too high a heat so the outside broke down into a mush just like over cooked pasta. The insides were cooked lovely, though.

[@Maixpilkitchen]

@@BobBeatski71 Great job Bob :-) It's just a little more practice. My first attempt was indescribable :-( The outside is always a little "slimy". May I ask what flour you used?

[@BobBeatski71]

@@Maixpilkitchen Self raising. 250ml scoop with a single large egg.