(Domácí houskové knedlíky)
Knedlíky are one of the mainstays of Czech cuisine and are quite often served with Czech meals. There are many variations and although the dumplings in this recipe can accompany many Czech dishes, others are better paired with potato dumplings. Wondra is a flour made by Gold Medal that is often used to make sauces. It is essential that this flour (or an indentical subsitute) be used in this recipe. If you have trouble finding it in the grocery store, it can be ordered online here: General Mills
- 2¾-inch piece of stale French Bread
- 1½ cup Wondra flour
- 1 teaspoon baking powder
- 1 egg
- ½ cup milk
- Cut bread into ½ inch cubes. Add to large bowl
- Add Wondra, baking powder and egg and stir to combine.
- Add half of the milk and stir.
- Add the remaining milk, a little at a time, and mix by kneading with the hands after each addition. When mixture adheres together, forming a dough, stop adding the milk. The dry ingredients should be fully incorporated into the mixture, but the dough should also not be too wet.
- Sprinkle clean surface with flour and form dough into a 6 by 2½-inch roll by pushing and turning lengthwise with the palms of the hand. Continue until roll is smooth, pinching together any rough areas
- Fill a large pot ¾ full of water and bring to boil. (Don't heat the water in advance: the dumpling needs to rest while the water comes to a boil).
- Add the dumpling to pot. If it does not float to the top, lift it with a wooden spoon.
- Boil the dumpling for 10 minutes, then flip it over and boil for another 10 minutes.
- Cut the dumpling into ½ inch slices using a sturdy piece of thread.