White Bread Dumplings (Houskovy knedlik)

We presented this traditional Czech recipe also along with the Chicken Paprikash as they go so well together. However, I think the White Bread Dumplings recipe deserves a separate post. Thank you Jana for sending this recipe!

  • 4 cups instantized flour
  • 1 teaspoon salt
  • 2 egg yolks
  • 1 ½ cups milk
  • 4 cups diced stale white bread

Sift flour into a bowl. In another bowl, lightly beat together salt, egg yolks, and milk, and pour into flour. Work dough until it is shiny and does not stick to bowl; cover, and let stand for 1 hour. Work in the bread. With floured hands, shape dough into 3 to 4 rolls, 8 by 2 ½ inches. Bring about 6 quarts of water to a boil in a large pan and put in dumplings, making sure they do not stick to bottom. Cover, and cook for 10 to 15 minutes on each side (20 – 30 min in all). Remove from pan with 2 plates or a large skimmer. Make a cut across the center of 1 dumpling to make sure it is done, and then slice all into ¾-inch pieces with a thin sharp knife or a thread. Arrange slices in a heated bowl. Serves 6 to 8.

This recipe is more for advanced cooks. If you prefer, you can buy the dumplings in your local store in the freezer section (Heinens carry them).

Chicken Paprikash – Czech recipe (Kure na paprice)

This recipe was sent by one of our Czech readers, Thank you Jana! this looks delicious and I can’t wait to try it.

I actually remember when I went to Prague, Czech Republic I tasted this and I absolutely loved it. Traditionally the Chicken Paprikash is served with bread dumplings so both recipes are provided below.

 

Chicken Paprikash (Kure na paprice)

  • 1 chicken (3-4 lbs)
  • 1 medium onion, chopped
  • ¼ cup chopped bacon or butter
  • ½ teaspoon paprika
  • salt to taste
  • 1 ½ cups water
  • ½ cup sour cream
  • 2 tablespoons flour

Cut chicken into small pieces. Wilt onion in bacon or butter; add paprika, chicken, and salt; brown. Add water, cover, and simmer until tender (about 45 minutes). Remove chicken from pan. Mix sour cream with flour, stir carefully into pan; simmer gravy for 5 minutes. Strain over chicken. Serves 4 to 5.

White Bread Dumplings (Houskovy knedlik)

  • 4 cups instantized flour
  • 1 teaspoon salt
  • 2 egg yolks
  • 1 ½ cups milk
  • 4 cups diced stale white bread

Sift flour into a bowl. In another bowl, lightly beat together salt, egg yolks, and milk, and pour into flour. Work dough until it is shiny and does not stick to bowl; cover, and let stand for 1 hour. Work in the bread. With floured hands, shape dough into 3 to 4 rolls, 8 by 2 ½ inches. Bring about 6 quarts of water to a boil in a large pan and put in dumplings, making sure they do not stick to bottom. Cover, and cook for 10 to 15 minutes on each side (20 – 30 min in all). Remove from pan with 2 plates or a large skimmer. Make a cut across the center of 1 dumpling to make sure it is done, and then slice all into ¾-inch pieces with a thin sharp knife or a thread. Arrange slices in a heated bowl. Serves 6 to 8.

This recipe is more for advanced cooks. If you prefer, you can buy the dumplings in your local store in the freezer section (Heinens carry them).

Prague17

Prague Sausage (Pražská klobása)

Among many other worldwide known products, Czech Republic is famous for its beer. To name only one brand – Pilsner Urquell  (Plzeňský Prazdroj) is the leading brewery in Central and Eastern Europe. To complement the beer, the Czech cuisine is centered around meat based dishes, sauerkraut and dumplings.

One food item that is still fresh in my memory is the delicious street food, especially the sausage (klobása). The smell of grilled sausage will lead you through the Wenceslas Square which is famous for the sausage stands open all day long.The different kinds of delicious sausage (klobása) will definitely make you crave for another trip to Prague.

Here are few more picture from Prague – a very beautiful city!