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Seven slices of Czech bread dumplings houskové knedlíky fanned out on a wooden cutting board showing the interior bread crumb texture
Carl @ Cracked Kitchen Window

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).
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Prep Time 20 minutes
Cook Time 25 minutes
Rise time 1 hour 15 minutes
Total Time 2 hours
Cuisine: Central European, Czech
Ingredients Method Notes

Ingredients
  

Dough
  • 500 g (3 1/2 –cups) all-purpose flour or Czech-style coarse flour (hrubá mouka) plus extra for dusting.
  • 1 egg lightly beaten.
  • 1/2 tsp salt
Yeast Mixture
  • 10 g fresh yeast or 2 tsp active dry yeast
  • 240 ml (1 cup) lukewarm milk milk should be warm, not hot — around 100–110°F / 38–43°C.
Bread Cubes
  • 2 - 3 cups stale white bread cut into /2 inch (1–1.5 cm) cubes.
  • Note: This is how we re-use old bread. NEVER THROW AWAY BREAD, there is ALWAYS a use for it.

Method
 

---The Dumplings---
    Activate the yeast
    1. Stir the yeast into the lukewarm milk and let it sit for 5–10 minutes until foamy.
    Prepare the bread cubes
    1. Cut bread into 1/2 inch cubes.
    Make the dough
    1. In a large bowl, mix flour and salt.
      Add the yeast mixture and egg, then stir until a soft dough forms.
    Knead
    1. Knead the dough for 8–10 minutes until smooth, elastic and slightly sticky.
    Add bread cubes
    1. Knead in the bread cubes
    First rise
    1. Cover and let the dough rise in a warm place for 45–60 minutes, or until doubled in size.
    Shape
    1. Divide into 2 logs and shape into oval loaves.
      Let rest for 15–20 minutes.
    ---Steam Method---
      ***Prepare parchment paper if using a steel steamer***
      1. 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!
      2. Place in a steamer over gently simmering water.
        Steam for 20–25 minutes, turning once if needed.
      Finish
      1. 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.
      ---Boil Method---
        Prepare a large pot
        1. Fill a wide pot with salted water.
          Bring it to a gentle simmer (not a rolling boil).
        Cook gently
        1. Carefully lower dumplings into the simmering water.
          Make sure they have room to float and expand.
        Boil time
        1. Cook for 20–25 minutes total.
          Turn them halfway through cooking for even texture.
        Check doneness
        1. Dumplings should feel firm and springy.
          Insert a skewer—no wet dough should come out.
        Finish
        1. 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.