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Knedliky - Czech Dumpling with Sauerkraut (Zeli)
SUBMITTED 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."
RECIPE RATING:
Read Reviews
(15)
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PREP TIME
45 Min
COOK TIME
45 Min
READY IN
1 Hr 30 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
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 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
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DIRECTIONS
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 white bread cubes, and stir into the dough until they disappear.
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.
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.
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.
Slice the dumpling loaf. Drizzle dumpling slices with some of the roast drippings from the pan. Serve with sauerkraut.
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REVIEWS
Reviewed on Mar. 17, 2006 by
Eurocook
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Eurocook
Mar. 17, 2006
Where is the salted water? Skip the baking soda, add another tsp or 2 of baking powder. No need to keep kneading it..just mix it all together until soft/doughy but still holding it's shape. I roll my smaller (hand sized) football shaped knedlick in a little flour just barely and then throw into boiling SALTED water..I don't cover it, just let it cook for 25 minutes poking with a fork and rolling about 3-4 times while cooking. Remove and slice with knedlicky cutter from czech, or let cool and cut with bread knife into bread width pieces. Don't complicate simple recipe...mix-boil and be done!
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9 users found this review helpful
Where is the salted water? Skip the baking soda, add another tsp or 2 of baking powder. No...
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Reviewed on Nov. 27, 2005 by
Sonya
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Sonya
Nov. 27, 2005
Please be sure that the bread cubes have been dried out. They should be hard. Sauteed onions should also be added to the sauerkraut.
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8 users found this review helpful
Please be sure that the bread cubes have been dried out. They should be hard. Sauteed onions...
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Reviewed on Jul. 11, 2006 by
BDKE
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BDKE
Jul. 11, 2006
What a treat to find this recipe! Both of my grandmothers and my own mother passed away before I became interested in cooking and I have always regretted not learning this traditional meal. Thank you Sonya, for the detailed instructions (it brought back so many memories). Unfortunately, my dumplings were not quite as light and fluffy as Babicka's (grandmother's) but this does take some practice. I'm sure it had nothing to do with the recipe and instructions. I may have over-kneaded and possibly cooked them just a little too long but they were still very delicious. I would like to add one valuable tip I found on another site (however, the instructions and ingredients on that site left alot to be desired)...rather than cutting with a knife which can compress the dumplings, use a long piece of dental floss to cut them into slices for serving. It leaves them virtually in their true form and allows the steam to escape so that they don't turn out too hard. This is the only advice I can offer. Sonya, dekuji mockrat (many thanks) for this recipe!!
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6 users found this review helpful
What a treat to find this recipe! Both of my grandmothers and my own mother passed away...
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Reviewed on Nov. 11, 2005 by FOXGLOVE1
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FOXGLOVE1
Nov. 11, 2005
Well, I'm Czech too but never heard of wrapping the dough in a cloth! Basically, same ingredients but fold in the bread cubes, form into small loaves, flouring your hands. Let sit for a few minutes until water boils. Gently lower into water, put cover on pot but leave it slightly askew to vent and gently simmer for 20 minutes. Remove, slice. Sauerkraut: rinse can of sauerkraut; put into saucepan and add enough water to almost cover sauerkraut. Cook for 20 minutes or so. In small skillet, brown butter, add flour to make a roux and add that to the saucepan with the sauerkraut. That should do it!
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4 users found this review helpful
Well, I'm Czech too but never heard of wrapping the dough in a cloth! Basically, same...
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Reviewed on Apr. 9, 2008 by
KarenK
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KarenK
Apr. 9, 2008
I can finally make my grandmother's dumplings! I followed another reviewer's advice, and left out the baking soda. I also only used 2 eggs. My grandmother always shaped her dumplings using her wet hands, so that's what I did and it worked out perfectly. As for the sauerkraut, I did my grandmother's. She always made hers with caraway seeds, chopped onions and brown sugar, so that's what I did. Made a pork roast in the slow cooker with the zeli and I had a childhood dinner I begged for! I don't have a dumpling slicer (but my grandmother is giving me hers), so I used thread to slice them. The leftover dumplings were cubed and I made another childhood favourite....egg dumplings. They were perfect!
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3 users found this review helpful
I can finally make my grandmother's dumplings! I followed another reviewer's advice, and left...
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Reviewed on Dec. 10, 2006 by
kuratenko
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kuratenko
Dec. 10, 2006
I thought it is too many eggs, because Knedla came out really yellow and kind of eggy. But otherwise it was very nice, and my husband loved it. I usually make knedlily with yeasted dough, but this recipe is good and quick when I don't have time to let the dough rise. My hubbie is Slovak and the Slovak version of knedla does not have bread cubes in it but I liked this Czech version also!
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3 users found this review helpful
I thought it is too many eggs, because Knedla came out really yellow and kind of eggy. But...
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Reviewed on Feb. 22, 2006 by
Kevin Harper
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Kevin Harper
Feb. 22, 2006
This is almost exactly like my grandmother used to make it, with the exception that she dropped individual "blobs" of dumpling dough into the water. This is how my family continues to make it. Then we serve it with pork roast and sauerkraut.
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2 users found this review helpful
This is almost exactly like my grandmother used to make it, with the exception that she...
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Reviewed on Jan. 14, 2006 by KATHRYN50
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KATHRYN50
Jan. 14, 2006
I was very happy to find this recipe. The directions are well writtten.I made it and they turned out just like my grandmother and mother made. It was part of our regular Sunday dinner as I was growing up. Sometimes we served it with duck and on Christmas it was with goose.
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2 users found this review helpful
I was very happy to find this recipe. The directions are well writtten.I made it and they...
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Reviewed on Sep. 15, 2008 by
Martha Visek
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Martha Visek
Sep. 15, 2008
I have been trying to replicate my grandmother's knedlicky recipe for a while now- the cheesecloth is a great suggestion! Thanks!
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0 users found this review helpful
I have been trying to replicate my grandmother's knedlicky recipe for a while now- the...
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