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Knedliky - Czech Dumpling with Sauerkraut (Zeli)
Knedliky - Czech Dumpling with Sauerkraut (Zeli)
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Prep Time:
45 minutes
Cook Time:
55 minutes
Total Time:
100 minutes
Classic Czech dumplings passed down from my grandmother, perfect with roast pork, tangy sauerkraut, and a cold beer.
Ingredients:
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon salt
  • 0.5 teaspoon sugar
  • 3 eggs, beaten
  • 1.5 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
Instructions:
  • In a big bowl, combine flour, baking soda, baking powder, salt, and sugar. Create a well in the middle.
  • Combine eggs and 1 cup of milk in the center and mix until moist batter forms, adjusting milk quantity to get desired consistency. Using a sturdy wooden spoon, beat dough for at least 200 strokes until smooth with occasional bubbles. Gently fold in dry white bread cubes until fully incorporated.
  • Boil a large pot of water. Shape the dough into a loaf and wrap it in a cheesecloth or white cotton cloth, tying the ends securely.
  • Gently submerge the loaf into boiling water, ensuring it is fully immersed. Cook for 45 minutes, flipping the loaf halfway through. Remove from water, unwrap, and elegantly cover with a tea towel. Allow it to rest for 10 minutes before serving.
  • Cook bacon in a small skillet over medium-high heat until crispy and golden. Then, remove from heat and set aside.
  • In a saucepan, combine drained sauerkraut and enough water to cover it. Simmer over medium heat, then add bacon, salt, pepper, and caraway seeds. Mix water with cornstarch, stir into sauerkraut, and simmer briefly before serving.
  • Slice the dumpling loaf and generously drizzle with the savory bacon drippings from the pan. Enjoy alongside tangy sauerkraut for a delightful meal.

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