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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
USMETRIC

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

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

Where is the salted water? Skip the baking soda, add another tsp or 2 of baking powder. No... MORE

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

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

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

Reviewed on Apr. 9, 2008 by KarenK

I can finally make my grandmother's dumplings! I followed another reviewer's advice, and left... MORE

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

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

Reviewed on Jan. 14, 2006 by KATHRYN50

I was very happy to find this recipe. The directions are well writtten.I made it and they... MORE

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

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