Add a photo

Knedliky - Czech Dumpling with Sauerkraut (Zeli)

By: Sonya  
"This was my grandmothers recipe and it has remained a family favorite... It should be served with roast pork, sauerkraut and a nice glass of beer. A very traditional way to eat the leftover dumplings the next day for breakfast or brunch is to chop them up into cubes, pan fry in a little butter; then add eggs and milk, and cook as if you are making scrambled eggs. It's great."

Rating: This weblink has been rated 16 times with an average star rating of 4.4 Read Reviews (16)

Rate/Review | 574 people have saved this

Prep Time:
45 Min
Cook Time:
45 Min
Ready In:
1 Hr 30 Min

Servings  (Help)

Calculate

 

Original Recipe Yield 8 servings
 

Ingredients

  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 3 eggs, beaten
  • 1 1/2 cups milk, or as needed
  • 4 cups dry white bread cubes
  •  
  • 4 slices bacon, sliced into small strips
  • 1 (16 ounce) jar sauerkraut - rinsed and drained
  • salt and pepper to taste
  • 1 teaspoon caraway seeds
  • 2 teaspoons cold water
  • 1 teaspoon cornstarch

Directions

  1. In a large bowl, stir together the flour, baking soda, baking powder, salt and sugar. Make a well in the center, and pour in the eggs and 1 cup of milk. Stir to blend, and add enough additional milk to make a moist battery dough, not like pancake batter. Use a sturdy wooden spoon to beat the dough at least 200 strokes, rolling it over and over in the bowl until smooth and an occasional bubble appears on the surface. Add the dry white bread cubes, and stir into the dough until they disappear.
  2. Bring a large pot of water to a boil. Place the dough onto a cheesecloth or white cotton cloth, and form into a loaf shape. Wrap the cloth around the loaf, and tie the ends.
  3. Place the loaf into the boiling water, and cook for 45 minutes, turning the loaf over about half way through. Remove from the water, unwrap, and cover with a tea towel. Let stand for 10 minutes.
  4. Fry bacon in a small skillet over medium-high heat until evenly browned. Set aside. Place the drained sauerkraut into a saucepan, and add enough water to cover the surface. Bring to a simmer over medium heat. Add bacon, and season with salt, pepper and caraway seeds. Stir together the cornstarch and water; mix into the sauerkraut, and simmer for a few minutes before removing from the heat.
  5. Slice the dumpling loaf. Drizzle dumpling slices with some of the roast drippings from the pan. Serve with sauerkraut.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 345 | Total Fat: 10.2g | Cholesterol: 92mg

ADVERTISEMENT

 view all reviews »

The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 17, 2006 by Eurocook 
Where is the salted water? Skip the baking soda, add another tsp or 2 of baking powder. No... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 11, 2006 by BDKE 
What a treat to find this recipe! Both of my grandmothers and my own mother passed away... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 9, 2008 by KarenK 
I can finally make my grandmother's dumplings! I followed another reviewer's advice, and left... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 27, 2005 by Sonya 
Please be sure that the bread cubes have been dried out. They should be hard. Sauteed onions... MORE
The reviewer gave this recipe 0 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 11, 2005 by FOXGLOVE1 
Well, I'm Czech too but never heard of wrapping the dough in a cloth! Basically, same... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 31, 2009 by CzechChick 
This is a wonderful recipe I am 100% Czechoslovakian and it was only once a year on my... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 15, 2008 by Martha Visek 
I have been trying to replicate my grandmother's knedlicky recipe for a while now- the... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 10, 2006 by kuratenko 
I thought it is too many eggs, because Knedla came out really yellow and kind of eggy. But... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 22, 2006 by Kevin Harper 
This is almost exactly like my grandmother used to make it, with the exception that she... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 12, 2009 by Sides Family 
This was so good! I was nervous because the bread seemed difficult in my mind- but was not,... MORE

 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?