Houskove Knedliky
Ingredients

Servings: 4

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Water
7 deciliters or 3 cups

Salt
10 milliliters or 2 teaspoons

Slightly stale white bread
6 slices

Unsalted butter
60 milliliters or 4 tablespoons

Flour
25 centiliters or 1 cup

Baking powder
2 milliliters or 1/2 teaspoon

Yolks
of 2 large eggs, beaten

Chopped scallions
30 milliliters or 2 tablespoons

Chopped fresh parsley
15 milliliters or 1 tablespoon

Ground black pepper
1/2 milliliter or 1/8 teaspoon

Whole milk
15 centiliters or 5/8 cup

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Houskove Knedliky
cooking steps

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Bring the water and 7 milliliters (or 1 1/2 teaspoons) of the salt to a rapid boil in a wide bottomed 4 1/2 to 6 liter (or 4 1/2 to 6 quart) pot.

Trim off the crust and cut the bread into 1 1/2 centimeter (or 1/2 inch cubes).

Melt the butter in a large sauté pan or skillet. Sauté the bread cubes for several minutes, until they are lightly brown. Remove from the heat and reserve for step 5.

Add the remaining ingredients (including the 2 milliliter or 1/2 teaspoon salt) to a mixing bowl and blend them with a wooden spoon.

Gently incorporate the cooled bread cubes into the flour mixture.

Shape the dough into several cylinders measuring 4 centimeters (or 1 1/2 inches) in diameter by 8 centimeters (or 3 inches) in length.

Gently place the dumplings in the boiling water.

Adjust the heat to a very low simmer. Cover, and cook for 20 minutes, turning the dumplings halfway through this period.

With a slotted spoon, remove the Houskove Knedliky from the pot, and let them drain briefly.

Slice the dumplings into 1 1/2 centimeters (or 1/2 inch) thick disks with a knife or (if you want to be traditional) with a taut piece of string, using a sawing motion. Serve your Houskove Knedliky immediately.

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Click

Houskove Knedliky - COOKING TIPS

Houskove Knedliky - INSIGHTS

for more helpful info

Menu for 13 famous peasant  recipes

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