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Knedliky - Czech Dumpling with Sauerkraut (Zeli)

Reviewed: Feb. 6, 2010
This was the best knedlik i have ever made (so far I was consistently failing at it to the point of giving up). I had Czech hruba and polohruba flours at home, so I have used these. i only had 2 cups of hruba, so used 2 of that and 1 cup of polohruba. I did not have any baking powder at home, so i have used an extra tsp of baking soda instead and this worked fine. I have only used 2 eggs which was enough. I have used less bread (only one bread slice, cubed (toasted it on the lightest setting and left if air dry for a while whilst cooking other things and kneading the dough). I did not bother beating the eggs beforehand, just popped them in. I used smaller amount of milk first, about a cup, then got stuck in with my hands, did not bother with a spoon. I added a little more milk as i worked it, just enough for it not to be too dry, but not too much, so that it holds firm shape. I followed the advices of 200 strokes, but instead knead it 200x times by hand, until the dough was elastic (sprung back when depressed) and did not stick to my hands anymore. Then I wored the bread cubes in and decided to divide the dough into 2 knedliky, which was a good decision as it fit in the pot better. Bear in mind the knedlik will rise as it cooks to 1.5-2 times its raw size. I did not bother cooking it in a cloth, just popped them in salty boiling water. I took them out after 20 mintutes, cutting them in half with a thread and found the center still raw, so popped them in for another 10 minutes
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