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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%
detailed view... how is this calculated?

Bread Dumplings (Houskove Knedliky)

Recipe #76670 | 55 min | 10 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: Mary Scheffert
Nov 16, 2003

A genuine Czechoslovakian recipe, posted by request.

SERVES 8 (change servings and units)

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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Featured Reviews for This Recipe

From: Chef #670014

On Mar 24, 2009

Excellent recipe! I have been searching for an authentic recipe for Knedliky for my Czech family. This one gets a gold star! Its the best.

1 person found this review helpful

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From: mushypeas

On Jan 5, 2009

My grandfather was Czech and I made this recipe in an attempt to revisit those flavours from childhood. I struggled to mix all the flour in as the dough was so dry and I ended up adding more milk. Probably a rookie mistake as I didn't know what consistency it should be. The dumplings turned out pretty close to what my dad and I remembered, though they were quite dense in between the still visible cubes of bread - maybe because I added more milk?. But we liked em! Nice flavour and great for soaking up the pork gravy. Any tips to get them lighter? Thanks for posting this recipe as I enjoyed the whole experience.

2 people found this review helpful

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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.

8 people found this review helpful

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From: Chef #169968

On Oct 28, 2004

I have been looking for this for years.

5 people found this review helpful

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Read all 8 reviews