Czech Bread Dumplings (Houskové Knedlíky)
As iconic as Czech pilsner, Czech bread dumplings (houskové knedlíky) are a national staple. These soft, fluffy yeast dumplings, studded with bread cubes are perfect for soaking up rich sauces and are essential with dishes like goulash, roast pork, dumplings with sauerkraut (vepřo knedlo zelo).
A Childhood Memory
Some of my earliest memories are of visiting Baba and Děda— my Czech grandparents — with my dad. Everybody loved my grandmother’s cooking. That’s definitely where my love of garlic comes from.
As we arrived at the fifth floor of their little apartment building, the moment the elevator doors opened, you could smell the garlic and roast pork filling the hallway. The smell alone made the anticipation unbearable.
She always made a soup with the most amazing soup dumplings, and I could never get enough. I remember adding a few dashes of Maggi and a little white pepper every time. I only wish someone had written her recipes down before she passed.
The meal I’ll always remember most, though, was Vepřo Knedlo Zelo — roast pork with bread dumplings and sauerkraut. I swear, after eating it, I’d go crawl somewhere quiet and fall asleep. It was that good.
You’d take those soft bread dumplings and soak up all the rich drippings from the pork… Oh yeah, that’s what I’m talking about. Some things just stay with you.
Na zdraví!
ALL THE DELICIOUS THINGS INSIDE
- All-purpose flour or Czech-style coarse flour (hrubá mouka): You can use regular, all-purpose flour and it will work just fine, but if you can get your hands on Czech hrubá mouka (coarse flour) use it. It gives the dough a slightly different texture that you’ll notice immediately. Check your local European deli, it’s worth the trip.
- One egg, lightly beaten: Just one. It binds the dough and gives it a little richness without making it heavy. Lightly beaten means lightly beaten — don’t overdo it.
- Salt: It’s salt. Don’t skip it.
- Fresh yeast or active dry yeast: Fresh yeast is what you’d find in any Polish or Czech kitchen and if you can get it, use it. The flavour is noticeably better. Active dry yeast works perfectly well though — I won’t judge you.
- Lukewarm milk: This is important — warm, not hot. Too hot and you’ll kill the yeast and wonder why nothing is rising. Around 100–110°F / 38–43°C is where you want to be. If it feels comfortable on your wrist, you’re good.
- Stale white bread, cut into cubes: This is how we use old bread. I want to be very clear about something — never throw away bread. There is always a use for it and this is one of the best ones. Cut it into half inch cubes and let it do its job. Day old, two days old — it doesn’t matter. The staler, the better here.
TIME TO GET YOUR HANDS DIRTY
Activate the yeast
- Stir the yeast into the lukewarm milk and let it sit for 5–10 minutes until foamy.
Prepare the bread cubes
- Cut bread into 1/2 inch cubes.
Make the dough
- In a large bowl, mix flour and salt. Add the yeast mixture and egg, then stir until a soft dough forms.
Knead
- Knead the dough for 8–10 minutes until smooth, elastic and slightly sticky.
Add bread cubes
- Knead in the bread cubes.
First rise
- Cover and let the dough rise in a warm place for 45–60 minutes, or until doubled in size.
Shape
- Divide into 2 logs and shape into oval loaves. Let rest for 15–20 minutes.
***See the Notes section below for the parchment paper tip***
Steam the dumplings
- Place in a steamer over gently simmering water. Steam for 20–25 minutes, turning once if needed.
Remove and rest
- Remove and poke small holes with a skewer or fork to release steam.
- Slice with thread or a sharp knife.
- I like to rest them on a rack so the bottom doesn’t get soggy.
Finish
- Brush with melted butter after resting.
Now go soak these Czech bread dumplings up with this wonderful goulash!
Come watch the full recipe here!
Czech bread dumplings – Houskové knedlíky
Ingredients
Method
- Stir the yeast into the lukewarm milk and let it sit for 5–10 minutes until foamy.
- Cut bread into 1/2 inch cubes.
- In a large bowl, mix flour and salt. Add the yeast mixture and egg, then stir until a soft dough forms.
- Knead the dough for 8–10 minutes until smooth, elastic and slightly sticky.
- Knead in the bread cubes
- Cover and let the dough rise in a warm place for 45–60 minutes, or until doubled in size.
- Divide into 2 logs and shape into oval loaves. Let rest for 15–20 minutes.
- Cut some parchment paper in the same diameter as the bottom of the pot and poke holes in it. This will allow the steam to flow through without it sticking to the pot. Cut another strip and put it in between the two loaves so they don't stick together when they expand.Lastly, cut a couple more strips to line the inside of the pot so it doesn't stick to the sides.Sidenote —-> Maybe consider a bamboo steamer so you don't have to deal with this!
- Place in a steamer over gently simmering water. Steam for 20–25 minutes, turning once if needed.
- Remove immediately and poke small holes with a skewer or fork to release steam. Slice with thread or a sharp knife.I like to rest them on a rack so the bottom doesn't get soggy.Finish by brushing with melted butter.
- Fill a wide pot with salted water.Bring it to a gentle simmer (not a rolling boil).
- Carefully lower dumplings into the simmering water.Make sure they have room to float and expand.
- Cook for 20–25 minutes total.Turn them halfway through cooking for even texture.
- Dumplings should feel firm and springy.Insert a skewer—no wet dough should come out.
- Remove immediately.Pierce with a fork or skewer to release steam.Slice using thread or a sharp knife.I like to rest on a rack so the bottom doesn't get soggy.Finish by brushing with melted butter.
Notes
- You should be able to get about 12 pieces per dumpling.
- Steaming: lighter, fluffier.
- Boiling: slightly denser.
- The dough should be soft and slightly sticky. If it feels too wet, add a little more flour; if too dry, add a splash of milk.
- Use stale bread cubes, not fresh bread, for the best texture and structure in the dumplings.
- Something I’ve done in a pinch is just toast some bread, butter it then mix it in.
- Let the dough rise in a warm, draft-free place until it has roughly doubled in size—this is key for light, fluffy dumplings.
- Cook gently (steaming or boiling at a low simmer). Avoid a rolling boil, which can make the dumplings dense or cause them to break.
- Slice with thread or a sharp knife while still warm for the cleanest cuts.
- Best served fresh, but leftovers can be refrigerated for 2–3 days or frozen in slices for later use. Reheat by steaming.