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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (87g) Recipe makes 8 servings |
||
| Calories 232 | ||
| Calories from Fat 24 | (10%) | |
| Amount Per Serving | %DV | |
| Total Fat 2.7g | 4% | |
| Saturated Fat 0.9g | 4% | |
| Monounsaturated Fat 0.8g | ||
| Polyunsaturated Fat 0.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 55mg | 18% | |
| Sodium 401mg | 16% | |
| Potassium 102mg | 2% | |
| Total Carbohydrate 42.9g | 14% | |
| Dietary Fiber 1.6g | 6% | |
| Sugars 0.8g | ||
| Protein 7.9g | 15% | |
Bread Dumplings (Houskove Knedliky)
SERVES 8
Ingredients
- 2 eggs
- 1/2 cup milk
- 1 teaspoon salt
- 3 cups flour, sifted with a pinch of baking powder
- 4 slices white bread, cut into cubes
Directions
1
Beat eggs, salt& milk in a large mixing bowl; add flour gradually.2
Continue beating with a large spoon (the dough must be smooth& stiff enough to hold its shape).3
Stir in bread cubes last.4
Have a clean, wet towel ready.5
Shape the dough with wet hands into an oblong, roll in a towel& drop into a large kettle of salted boiling water.6
Boil, covered, for 45 minutes.7
Remove the towel& slice the dumpling 1/2 inch thick (if not sliced immediately, the steam cannot escape& the dumplings will be soggy& hard).8
Keep hot until ready to serve.
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Browse similar recipes by category
- Course > Breads
- Cuisine > European > Eastern > Czech
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > 5 or Less Ingredients
- Dietary > Lighter Fare
Featured Reviews for This Recipe
From: Chef #1003586
On Oct 26, 2008
I followed the recipe exactly and they came out hard on the inside and soggy on the outside. Terrible! Any suggestios?
From: ChicagoRN
On May 23, 2008
THANK YOU for the perfect bohemian bread dumpling! I'm from Chicago and we have GREAT bohemian restaurants all throughout the area and breaded pork tenderloin with bread dumplings was my favorite restaurant comfort food. I have even been importing frozen bread dumplings (that can only be found in Chicago stores) because I didn't have a recipe for these. My mom was here (who also loves these) and we were blown away!!! I was skeptical that these could turn out as good as the ones we grew up on but this was as good, if not better. SUPER!!!! It was a bit hard to mix everything together but the rolling in a towel method helped to shape it greatly and the flavor was wonderful!! Thank you!!!
From: Sarahbella01
On Apr 17, 2006
my Czech Nana used to make these, but without the tea towel, just dropping in the boiling water instead. She cut them to width using a taut length of dental floss - she explained that was what kept them fluffy as using a knife can compress them a bit. they are delicious with paprika chicken, or roast pork and sauerkraut.
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