Bohemian-Czech bread dumplings - houskove knedliky - are steamed and just made for soaking up lots of gravy. They are typically served with roast pork with sauerkraut, roast goose and duck, chicken paprikash, roast beef and dill sauce, and more. This recipe uses no eggs but calls for bacon and onion in the dough. See this traditional Czech bread dumpling recipe that uses eggs.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 8 servings Czech Bread Dumplings
- 3 1/2 cups (about 10 slices) country white bread, crusts removed, and cubed into 1/2-inch pieces
- 5 tablespoons butter
- 4 tablespoons (1/2 small) finely chopped onion
- 3/4 cup all-purpose flour
- 2 slices crisp bacon, crumbled
- 3 tablespoons finely chopped parsley
- 1/3 cup milk
- In a large skillet, heat 4 tablespoons butter and toast bread cubes until golden brown. Remove from skillet and set aside.
- Add remaining 1 tablespoon butter to skillet and saute onions until lightly browned. Transfer to a large bowl and combine with flour, bacon, parsley, and salt and pepper to taste. Add milk and knead lightly until a soft dough forms. Fold in the reserved bread cubes and form into 2 oblong logs.
- Bring water and salt to a simmer in a pan or skillet large enough to accommodate the logs, and with enough water to just cover the dumplings.
- Carefully place the dumplings into the water and simmer, covered, for 25-30 minutes, turning once using two slotted spoons or spatulas.
- Remove dumplings with two slotted spoons and place on paper towels to drain. While still hot, cut the dumplings into 3/4-inch widths. Czechs use a thread to slice their dumplings. You also can use unflavored dental floss or piano wire! Serve with lots of gravy.