Bread Dumplings Recipe - Houskový knedlík - Czech Cookbook

[@Lola.2248]

I LOVE your KZbin site! I just found it a day ago. My grandmother was Czech. She died when I was very young. She was an amazing cook! My mom would talk nonstop about her recipes. Sadly, she never wrote them down. She deeply regrets that till this day! I WISH I could talk to her. I am her namesake! Can you please tell me what you are serving alongside your delicious bread dumplings? It looks so yummy! I would love to make them both! Thank you again SO much for your kindness in sharing your precious recipes. I'm telling all I know to watch, subscribe!

[@czechcookbook]

Aww, thank you for such a sweet comment and for letting everyone know about my channel! I truly appreciate it! Sadly I hear stories like yours so often. I hope at least I can bring some nice memories back with my recipes. :) The most typical would be Beef goulash or Svickova (Beef with creamy sauce). I have those recipes on my website www.czechcookbook.com I wish you the best of success! :)

[@lisareaume3857]

My old boyfriend's mom made these for us A LOT. She made chicken sour cream gravy over the top. I was SO happy when I found this video,you will ever know! BEST FOOD EVER!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

[@Tatiana0706]

So happy I found this video! I have such fond memories of my Mom making these on Easter to go with the fresh ham she would roast. She would slice the dumplings up then fry them in the pork dripping, so they were crispy and golden on each side and soft and yummy on the inside! Not the healthiest for sure, but oh SO delicious! I've never made them, but watching your video gave me the courage to try. Thank you!

[@czechcookbook]

What a beautiful memories! I bet it was delicious! I hope you can try to make them and it will be a success and that they will bring back all those wonderful memories. :)

[@driverjoelonghauler2881]

I grew up with this crowd pleaser as my Mom use to call them. Normally served with sauerkraut. This video made me hungry. Thank you.

[@TomisaburoRMizugawa]

If you're in the UK looking for coarse flour, try Polish grocery shops and ask for 'krupczatka' flour. It's also not as coarse as 'hrubá', but worked for me well every time (although I never made dumplings).

[@aa123j]

Omg. I miss this bread dumplings. I ate this when i stay in my housefam for 10 days in 2012, and they're made every weekend & i ate in lunch too in my housefam school.

[@AllessandraVerbena]

I made these today and they came out perfect! Please keep in mind, you will need TWO containers of the Wondra flour. One container holds just over two cups. The recipe calls for 3 cups. You will have plenty of dumplings with 3 cups of flour, so I wouldn't be shy about halfing the recipe for two people. I purchased Wondra at Nob Hill (Safeway) grocery stores, so it is readily available in your supermarket retailer. I tried to continuously turn over the dumplings on my cutting board as they cooled, so one side did not get more soggy than the other.

[@czechcookbook]

Thank you for the great tip about how much Wondra they need. I will update it on my website. And also about turning the dumplings so they are not soggy. I am glad you enjoyed them. :)

[@driverjoelonghauler2881]

CookingAddict Wondra ? Is that available in the USA?

[@chicocapone1997]

Driverjoe Longhauler Yeaa it’s everywhere. Check Winn Dixie

[@robertjorgensen6209]

Wanted to make my moms dumplings to go with my oxtails never realized how much work she went through can't wait to try your recipe

[@warrenolds625]

spot on recipe. first time making dumplings and they came out just as I remembered them from the restaurant's around Berwyn Ill. Perfect companion for chicken paprikash.

[@czechcookbook]

I am happy to hear they turned out the way you remember. :)

[@lindah5202]

I LOVE these dumplings, thanks for the recipe.

[@czechcookbook]

:)

[@InkaPley]

❤❤❤ Thank you for your instruction ❤❤❤

[@MTGoddard]

Loooove your Cook Channel. I fall in love with your cook dumplings....just amazing! Greetings from 🇧🇷

[@czechcookbook]

Thank you Maria! Many greetings to Brazil. :)

[@czechcookbook]

Thank you Tomisaburo R. Mizugawa! People in UK will appreciate it.

[@jkotynek]

Děkujeme za tento recept! Ráda bych Babiho požádala o rhis a řekla mi, že dělala knedlíky od nuly. Děkuji.

[@czechcookbook]

Ano to slysim casto, ze nemaji presne recepty. Vse z hlavy, trosku toho a trosku tohoto. Preji at se povedou.

[@jkotynek]

czechcookbook Dobře řekla moji dobrá žena!

[@MrJKerver]

Just like my grandmother used to make !!!

[@bromeliad52]

Hi to all. I came to Sydney (many years ago) from Czech republic. Bread dumplings are a must to go with 'svickova' and some other gravies that I can't eat with anything else but these dumplings. I found out that fresh east or dry east here doesn't work for me therefore I learned to do my dumplings another way using half & half 'self raising flour/continental flour'. Advantage is that I make the dumplings while I put water to boil and throw them in straight after I make them (I don't have to wait for the dough to rise). They come out perfect. I slice them with Czech dumpling cutter to have perfect even slices. If you don't have cutter, you can use a string to cut the dumplings about 15mm wide. Using the string instead of knife is better as it does not squash/reshape the dumplings. Dobrou chut. Betty from Sydney

[@czechcookbook]

Betty Boop Thank you Betty for great info! :)

[@gramgram1990]

I've already subscribed I wanted to let you know this is the most simple video I've seen of all the ones I've watched on the internet I'm in the us but we have a friend who is from the Czech Republic he is a young man and his mother is back home so I've been trying to make check meals for him

[@czechcookbook]

Aww, that is so nice of you! I am sure you make him very happy! :)

[@henriettacollinspape6657]

This is something different and is good too

[@sdriza]

Looks fantastic! I will try tomorrow.

[@czechcookbook]

Wishing you the best of success!

[@martinadrozdova8609]

Awesome recipe! Konecne ty knedliky chutnaly skvele. Za boha jsem nemohla najit, jakou mouku pouzit. Diky ;)

[@czechcookbook]

+Martina Drozdova Tak to mam radost, ze se povedly a chutnaly. :) Taky mi to trvalo nekolik let nez jsem na to vsechno prisla. :)

[@IDontTalkToCops]

Wondra isn't available in my country either (Australia). An old Czech babi I know uses "Continental Flour" (sometimes called Tipo 00 flour) to make her Czech dumplings. It is apparently the same flour she used in Czech Republic for her dumplings, just by a different name here. Hope that helps.

[@czechcookbook]

That is great. Thank you so much Dan. :)

[@Ausiczech]

Dan, your remark about Continental flour brought back memories. Although living in Vancouver now, I used to live in Sydney for over 25 years. Once, while on a day trip to Huskisson on the South Coast, we walked into the local 'supermarket' and asked if they had Continental Flour. After mulling it over for a minute or so, the shop assistant goes, "Hmmmm, which continent?" Still laughing today. Btw, even the Continental flour is not quite as coarse as "hruba mouka" in Czecho. :) Also, poklona a diky kucharce :)

[@czechcookbook]

That is funny story. :D Wondra is also not as course as hruba mouka more like polohruba, but that works well. Thank you for your kind words. :)

[@flauwegeit]

Dekuy Vam

[@cyrilhudak4568]

So I brought back a bag Hruba Flour from Slovakia this summer. Now that I have seen it, it reminds me of Cream of Wheat. Has anyone tried using farina?

[@AAA-i8q8q]

😋Looks great‼️ GOOD🔔😉👍️✨

[@czechcookbook]

Thank you :)

[@AAA-i8q8q]

@@czechcookbook I subscribe you♪

[@ronaldfousek1470]

Very Nice!

[@czechcookbook]

Thank you :)

[@georginabeers5714]

Polohruba (coarse) or WONDRA flour, need to know: Wondra flour is an ingredient sometimes called for in baking recipes, mostly in some pie crust and tart crust recipes that promise a flaky and tender crust. It is actually a brand name for a type of instant flour and, because the brand is so widespread, the name Wondra tends to be used in recipes. Instant flour is low protein (will not rise when used in yeast doug - kysnute cesto), finely ground flour that has been treated so that it will dissolve instantly in water and not require the same long cooking process as non-instant flour to dissolve in a liquid and thicken it. The process is called pregelatinization, and it involve heat a starch (flour) with very hot water and/or steam, then drying it out, so that it has essentially been cooked already. Because of this, instant flour also very unlikely to form lumps when mixed with a water or other solution. Wondra also has some malted barley flour mixed into it, which acts as a dough conditioner in many breads. Instant flour is low-protein flour that has been “pregelatanized” so that it can dissolve quickly and smoothly in liquids, regardless of temperature. It's usually used to to thicken gravies, sauces, and soups, but it's also occasionally used in baking. I buy MAKA KRUPCZATKA at my Polish deli, it is true polohruba , coarse flour. kzbin.info/www/bejne/eXumn59qoLiZa9k

[@czechcookbook]

Yes Krupczatka is polohruba flour but unfortunately not many people live close to Polish stores. What matters with Wondra is that it actually works amazing and creates incredibly fluffy and fall apart in your mouth dumplings and gnocchi. I don’t care that it is instant flour and how it is made. I never use it for baking, just for dumplings of any kind and gnocchi, which are all steamed or boiled in water. Never baked. For baking I only use all purpose flour.

[@georginabeers5714]

@@czechcookbook Well enough. I buy krupczatka for $US 2.00/kg, which is true "polohruba" wheat flour. My concern was mainly the cost of it vs fake, industrially processed product of Wondra. Dobrou chut!

[@alphabravo3304]

Hello I’m new, my apologies is wonder flour plain flour or self raising flour please? My heritage is CZ and I’m in Australia, I married a Cz girl and I like to cook.

[@czechcookbook]

In Australia you need to use this flour :) Continental flour, any brand.

[@alphabravo3304]

@@czechcookbook thank you

[@reginashiner3440]

looked for these dumplings for my husband thus is the best and easiest recipe thanks...one question ..for the kast 46 yrs my husbsnd has talked about a desert his granma used to make ...its was fried dough with powered sugar.sprinkled have you ever heard of it? Any info I would appreciate it ...

[@czechcookbook]

Hi Regina, I wonder if your husband means one special Easter dessert called "Bozi milosti" translated as God's grace. It is yeast dough that rises and then is fried and sprinkled with powdered sugar. I will definitely be making the recipe for this one in the future. :)

[@reginashiner3440]

He thinks thats the one ....thank you so much....

[@czechcookbook]

:)

[@duskemaiden]

a ran across a recipe that uses half regular all purpose flour and half semolina. have not tried it yet, hope to soon.

[@czechcookbook]

+Duske Maiden I have tried making dumplings out of all purpose flour only and even though they looked beautiful, they were rubbery and chewy. I decided only to do dumplings with Wondra flour. It is soooo much testier and can't compare.

[@firechild45011]

Could I use stone ground flour from Bob's Red Mill? I think it us grainy?

[@czechcookbook]

I am not sure it would work. Wondra truly works the best! Plus the measurements would not be accurate. You can try to experiment maybe on half of the recipe.

[@BriannaLogan-o7v]

Can I use regular AP flour?

[@czechcookbook]

It won’t work. If you want fluffy dumplings definitely use Wondra.

[@thomsinefrye6134]

How do you freeze dumplingdy😊

[@czechcookbook]

How to preserve and steam dumplings - Jak zamrazit a napařit knedle - Czech Cookbook kzbin.info/www/bejne/jaiuk6Gwhaqdi5I

[@thomsinefrye6134]

@@czechcookbook thank you

[@mr.e-manm5062]

I didn't know you can make real czech tasting dumplings with American products.

[@haweythetoon]

I use a slightly different recipe to this one (I will have to try this one) but the dumplings don't seem to cook properly and the mixture is too gooey to roll properly as it just sticks to my hands.

[@czechcookbook]

James Gowland You need more flour. You have to add more flour till it is not sticking anymore.

[@KS-ts3le]

Would you consider using semolina flour?

[@czechcookbook]

I tried it and didn't like it. Some people do use semolina mixed with all purpose. For me Wondra works the best. You could definitely make them with all purpose. They will just be more chewy, but will still be very fluffy and tasty. Just more chewy.

[@gertrudschock4157]

Kathryn Socci I

[@chrissmith7500]

You can cook for me anytime

[@czechcookbook]

:)

[@chriscarter3866]

can these be frozen ?

[@czechcookbook]

Yes I made a video to show how and how to reheat them as well. :)

[@CologneCarter]

***** Wondra is the brand name of instant flour. So if you have instant flour at all you are good to go.

[@czechcookbook]

Yes, true. Thank you for writing this info. :)

[@Alena7789]

To vidim poprve, ze v Cechach se kraji knedlik nozem. Vzdycky jsme pouzivali reznou nit nejen na huskove, ale i na brambor.knedliky.

[@czechcookbook]

Ja jsem lidem rikala, ze vetsinou krajime knedliky niti, ale takto to jde taky a hlavne je to snazsi. :)

[@Alena7789]

No jo, po staru se holt zit neda - ale vareni Vam jde na jednicku a recepty mate vyborne!

[@czechcookbook]

Alena7789 Dekuji moc za pochvalu. :) Jsem rada, ze se recepty libi.