Knedlíky is a type of Czech dumpling made using flour, milk and yeast. It is known for its unique cylindrical shape, similar to a roll, that is then boiled and sliced into flat and oblong dumplings. They are often eaten as a side to savory dishes such as soups and stews.
While Knedlíky refers to a specific style of dumpling attributed to the Czech Republic, there are variations of Knedlíky in other Eastern European countries. Some differ in how the dumplings are shaped while others will include fillings, both sweet and savory.
Knedlíky is also unique in that stale bread crumbs are mixed into the dough, giving the dumplings a distinct texture and providing a convenient way to use old bread.
Origin & Cultural Significance
While the exact time of creation is unknown, Knedlíky has been enjoyed since at least the Middle Ages. However, the Czech Republic was formed in 1993 when Czechoslovakia split into Slovakia and the Czech Republic– this means that Knedlíky has been around even longer than the Czech Republic to which it has been attributed.
This area of Eastern Europe has gone through many changes in name and political formation within the last century, but Knedlíky has remained culturally tied to the Czech ethnic groups who have resided in the area. For this reason, Knedlíky is now held dear as a part of Czech cuisine.
Knedlíky, like the Czech Republic, has also gone through major changes in modern times. During the Middle Ages, “knedlík” did not refer to dough dumplings but to ones of minced meat, made into balls or cones and fried in lard. Over the years, the name “knedlík” began to be attributed to the boiled dough that was formed into similar shapes. This is what we know as modern-day Knedlíky.
- Coarse flour - 3 cups
- Stale bread cubes, white bread - ½ cup
- Milk, lukewarm - 1 cup
- Egg, beaten - 1
- White sugar - 1 tsp
- Active dry yeast - tsp
- Kosher salt - ½ tsp
- Prepare your bread cubes by cutting white bread into 1 cm cubes.
- In a large bowl, combine flour with a pinch of salt.
- Add warm milk, yeast, and sugar into a well in the center of the flour. Stir together and let sit for 10 minutes, until the yeast is dissolved.
- Whisk egg and salt until fluffy, then add to the flour mixture.
- Using a wooden spoon, stir until a dough forms. It should start pulling from the sides of the bowl.
- Lightly flour a flat surface and place the dough on top. Knead the dough with your hands until the dough is elastic and smooth.
- Now, add the bread cubes to the dough and combine.
- Place the dough into a large oiled bowl and cover for up to 2 hours, allowing the dough to rise until it doubles its original size.
- Once the dough has risen, place it back onto your floured surface and punch out excess air.
- Form the dough into a ball and then divide it into half.
- Roll each half into cylindrical tubes, around 8-9 inches in length and 3 inches in diameter.
- Cover and set aside again, leaving to rise for another 15 minutes.
- Prepare your water to a soft boil or simmer, with a pinch of salt.
- Boil the dumplings for 18-20 minutes, flipping halfway through.
- When done boiling, remove the dumpling and use a string to cut it into 1-inch slices. Serve and enjoy!
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 220Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 26mgSodium: 143mgCarbohydrates: 42gFiber: 2gSugar: 3gProtein: 8g