Dumpling
Submitted by Mary007
Soft, pillowy Czech-style yeast dumplings (knedliky) made from bread flour, milk, egg, and yeast. Simmered in boiling water and sliced thick to soak up gravies and sauces.
YIELD
4 servingsPREP
30 minCOOK
25 minREADY
55 minThese fluffy, cloud-like yeast dumplings are a staple of Czech and Slovak cooking, traditionally served alongside roast pork, svickova, or any dish with plenty of rich gravy to soak up.
The dough comes together simply: warm milk activates the yeast, then flour, egg, oil, and a pinch of salt get kneaded into a smooth, elastic ball.
After rising, the dumplings are shaped and simmered gently in boiling water until puffy and cooked through.
Slice them thick and let them do what they do best: absorb every drop of sauce on the plate.
Kitchen Tips
- Use warm milk, not hot. Too much heat kills the yeast. Aim for about 110F, warm to the touch but comfortable.
- Knead until the dough is elastic and pulls away from your hands cleanly. This develops the gluten that gives the dumplings their signature springy texture.
- Don’t lift the lid while simmering. The steam is what cooks the dumplings evenly. Peeking lets it escape and can leave you with a dense center.
Ingredients
Directions
Pour to yeast and sugar in warm (not hot) milk.
With milk mix well and leave to ascend.
Mix the yeast in the salt sifted flour and egg.
Knead until forms into elastic dough and no longer sticks your hand.
When forms into dough. Knead the dough again.
Meanwhile boil pot of water.
Sieve with the dumplings insert the a boiling water.
So it does not hang in the water.
Cover with a lid and simmer 25 minits.
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