How To make Czechoslovakian Potato Dumplings
6 md Potatoes
1 Egg yolk
1 1/2 ts Salt
1/2 All-purpose flour
These are *not* fluffy dumplings as in chicken and dumplings. They are a "sturdy" potato dumpling served as a side dish to meat, and usually with a sweet sauerkraut/carraway/honey dish as the vegetable. * * * Boil peeled potatoes in small quantity of water. Drain potatoes thoroughly. Rice potatoes through hand held masher/ricer. Let potatoes cool. On floured board, gradually add flour working mixture into dough with hands. Shape potato mixture into a long roll and cut into 10 slices. Drop dumplings into boiling water and boil gently about 5 minutes. Drain dumplings on paper towel. The dumplings are fully cooked after the boiling process, but traditionally, Czechoslovakians then melt butter in a heavy frying pan, and fry the dumplings until they are lightly browned on all sides. SOURCE: Grandma Vanicek's Czechoslovakian recipes; shared by Cate Vanicek
How To make Czechoslovakian Potato Dumplings's Videos
Czech potato dumplings/České zemiakové/bramborové knedlíky
Czech potato dumplings or knedlíky
Czech Potato Dumplings - Classic Recipe (Bramborový knedlík)
Czech Potato Dumplings - Classic Recipe (Bramborový knedlík)
Potato dumpling is a typical side dish to many Czech meals.
I recommend with roasted lamb, beef, pork and stewed sauerkraut or it is very delicious with spinach puree.
But again, there are many variants for use.
Maybe the recipe will now look a bit tricky, but don't worry, it's surprisingly simple and fun, as you can see in the video.
Some problem is probably getting the right flour. Czech dumplings are made from a Coarse flour (Hrubá mouka), which is not so common elsewhere in the world. The good news is that it can usually be found in your local Eastern European Store and costs about £ 1 [1kg]. If they do not have it a good merchant will certainly order it for you. You can also buy it on the Internet. The third way is to replace the Coarse flour with Flour and Semolina in a ratio of about 1:1, but it takes a little experience to get it right and also working with the pastry can be a little more difficult. My personally choose an easier way and buy Coarse flour at a local Polish shop (where I also buy Czech spirits vinegar 8% and Czech mustard called Plnotučná hořčice - I also sometimes use these ingredients in my recipes).
The second trick is that after the dumpling is rolled, it is necessary to immediately put it in boiling water so that it does not soften with heat. This is the difference between raising and potatoes dumplings. Here, the rule is that boiling water waits for potato dumplings.
And that's all.
So good luck and enjoy! :-)
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Music: Tiptoe - Out the Back from YouTube Free Library.
94-year-old Vera makes us Czech dumplings (knedliky)
Vera showes us how to make kinedliky from Czecho.
A re-upload since YouTube changes its formatting so regularly. Cripes.
Bramborové Knedlíky (Czech Potato Dumplings)
If you are looking for a great side dish to complement meal, look no further. Czech potato dumplings are amazing. This simple recipe take a little planning, but it is well worth it. Join us for the fun.
The recipe that we used was adapted from this site:
We made the following substitutions:
2 1/4 C all purpose flour and 1 C semolina flour instead of the flour and semolina called for in the recipe. This substitution approximates Czech coarse flour and holds up well to boiling and steaming.
We also used approximately 1 tsp of baking powder to make the dumplings rise slightly in the steamer.
Czech Food, Potato Dumplings, Eggs and Spinach
Czech Food - Potato Dumplings with Eggs and Spinach don't sound too glamorous but they taste great and will banish hunger and make you feel good.
The topping on the dumplings is browned onions which add extra taste.
Czech food is very hearty and while it tends to have a reputation of being greasy and heavy, it is not necessarily that way. It depends on your preferences.
The Czech cooks are very creative and they can whip up a tasty meal almost out of nothing.
The best food is the simple food like the kind of meals Verka Makes.
Bohemian Dumplings: Why You Should Never Change The Original Recipe - Or Should You?
They seem quite ordinary on the plate: Slices of dough that are normally found swimming in rich dark sauce as a side dish. But Bohemian dumplings are not just any hearty side dish in the Czech Republic—they are considered to be the national dish for this Eastern European country. Chefs Tomáš Kalina and Lukáš Vegricht are two very enthusiastic supporters of the traditional homeland cuisine and they will show you how to make a real Bohemian dumpling, how to serve it, and why it must always be on the menu
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