from the Czech Republic
The bread dumplings Houskove Knedliky
are traditionally served with meat and sauce
7 deciliters or 3 cups
10 milliliters or 2 teaspoons
stale white bread
60 milliliters or 4 tablespoons
25 centiliters or 1 cup
2 milliliters or 1/2 teaspoon
of 2 large eggs, beaten
30 milliliters or 2 tablespoons
15 milliliters or 1 tablespoon
1/2 milliliter or 1/8 teaspoon
15 centiliters or 5/8 cup
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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