Best 3 Knedliky Czech Dumpling With Sauerkraut Zeli Recipes

**Knedliky: A Taste of Czech Culinary Tradition**

Knedliky, also known as Czech dumplings, are a staple of Czech cuisine, often served as a hearty and comforting side dish to various savory meals. These versatile dumplings can be made with a variety of ingredients, including bread, potatoes, or semolina flour, and are typically steamed or boiled until fluffy and tender. In this comprehensive guide, we'll delve into the world of knedliky, exploring three distinct recipes that showcase the diverse flavors and textures of this beloved Czech dish.

1. **Bread Dumplings (Houskové Knedlíky)**: These classic bread dumplings are made with a mixture of stale bread, milk, eggs, and spices, resulting in a light and airy texture that perfectly soaks up sauces and gravies.

2. **Potato Dumplings (Bramborové Knedlíky)**: For a denser and more substantial dumpling, potato dumplings are made with mashed potatoes, flour, and eggs. Their slightly chewy texture and earthy flavor make them a perfect accompaniment to hearty stews and roasts.

3. **Semolina Dumplings (Krupicové Knedlíky)**: Semolina dumplings are made with semolina flour, milk, eggs, and butter, resulting in a smooth and delicate texture. Their mild flavor makes them a versatile addition to both sweet and savory dishes.

Each recipe includes step-by-step instructions, along with detailed ingredient lists and helpful tips to ensure perfect results every time. Whether you're a seasoned cook or just starting your culinary journey, this guide will equip you with the knowledge and skills to create authentic and delicious knedliky that will elevate your Czech-inspired meals to the next level.

Let's cook with our recipes!

VEPřO KNEDLO ZELO

Vepřo Knedlo Zelo image

Vepřo knedlo zelo is the real Czech thing! Pork roast, dumplings, and sauerkraut, you'll find this delicious and comforting food on every Prague restaurant menu.

Provided by Petra Kupská

Categories Main Course

Time 2h45m

Number Of Ingredients 9

Ingredients

2 lbs (900 g) pork shoulder (e.g. pork collar)
6 onions
5 cloves of garlic
1 Tbsp pork lard (or vegetable oil - Canola, Sunflower)
1 tsp caraway seeds (crushed)
1 Tbsp all-purpose flour
salt
pepper (ground)
water (about 3 cups - 720 ml)

Steps:

Preheat the oven to 320 °F (160 °C). Cut onion roughly. Peel cloves of garlic and press them.
Salt the meat generously. Dust it with pepper and crushed caraway seeds from all sides. Then rub the pressed garlic onto the pork.
Grease a roasting pan with lard. Pour the onion over the bottom of the pan. Place the seasoned meat on the onion. Pour in 1 cup of water.
Roast the pork uncovered for 2-2.½ hours or until soft. Flip the meat from time to time, that it has a nice brown color over the whole surface. Also, stir the onion occasionally to prevent it from burning. If all the water evaporates, add ⅓ cup more.
Transfer roasted meat to a clean plate, cover with foil, and keep it warm.

KNEDLICKY ZELI DUMPLINGS AND SAUERKRAUT

Knedlicky Zeli Dumplings and Sauerkraut image

Make and share this Knedlicky Zeli Dumplings and Sauerkraut recipe from Food.com.

Provided by Dienia B.

Categories Czech

Time 50m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

4 cups sauerkraut
1 teaspoon caraway seed
1 tablespoon sugar
2 cups flour
2 tablespoons sugar
1/2 teaspoon cream of tartar
4 teaspoons baking powder
1/4 teaspoon salt
1 egg
2/3 cup milk

Steps:

Place sauerkraut, caraway seed, and sugar in pan with lid.
Cover sauerkraut with water.
Bring to a boil then simmer while making dumplings.
DUMPLINGS:.
Mix flour, sugar, cream of tartar, baking powder, and salt together.
Make well in center.
Drop in egg and milk; stir to mix.
Drop dough the size of small egg on top of boiling sauerkraut.
Reduce heat.
Cover and cook 20 minutes on low.
Serve immediately.

Nutrition Facts : Calories 226.7, Fat 2.4, SaturatedFat 1, Cholesterol 34.8, Sodium 990.9, Carbohydrate 44.5, Fiber 4, Sugar 8.1, Protein 7.2

KNEDLIKY - CZECH DUMPLING WITH SAUERKRAUT (ZELI)

Knedliky - Czech Dumpling with Sauerkraut (Zeli) image

This Czech dumpling recipe was my grandmother's and has remained a family favorite. It should be served with roast pork, sauerkraut, and a nice glass of beer. A traditional way to eat leftover dumplings the next day for breakfast or brunch is to chop them into cubes, pan-fry in a bit of butter, add eggs and milk, and cook as if you are making scrambled eggs. It's great.

Provided by none

Categories Dumplings

Time 1h40m

Yield 8

Number Of Ingredients 14

Ingredients

3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon sugar
3 eggs, beaten
1 ½ 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

Steps:

Stir together flour, baking soda, baking powder, salt, and sugar in a large bowl. Make a well in the center.
Pour eggs and 1 cup milk into well; stir to blend, adding more milk to make a moist, battery dough, unlike pancake batter. Use a sturdy wooden spoon to beat dough for at least 200 strokes, rolling it over and over in the bowl until smooth and an occasional bubble appears on the surface. Add dry white bread cubes; stir into dough until they disappear.
Bring a large pot of water to a boil. Place dough onto a cheesecloth or white cotton cloth; form into a loaf shape. Wrap the cloth around loaf and tie ends.
Place loaf into boiling water; cook 45 minutes, turning loaf over halfway through. Remove from water, unwrap, and cover with a tea towel. Let stand for 10 minutes.
Fry bacon in a small skillet over medium-high heat until evenly browned. Set aside.
Place drained sauerkraut into a saucepan; add water to cover the surface. Bring to a simmer over medium heat. Add bacon; season with salt, pepper, and caraway seeds. Stir together water and cornstarch; mix into sauerkraut and simmer for a few minutes before removing from heat.
Slice dumpling loaf. Drizzle with bacon drippings from the pan. Serve with sauerkraut.

Nutrition Facts : Calories 345.1 calories, Carbohydrate 50.2 g, Cholesterol 82.9 mg, Fat 10.2 g, Fiber 3.3 g, Protein 12.2 g, SaturatedFat 3.5 g, Sodium 1004.5 mg, Sugar 4.4 g

Tips:

Use high-quality ingredients: Fresh, flavorful ingredients will make a big difference in the taste of your dumplings. Look for sauerkraut that is crisp and tangy, and use good-quality flour and butter.
Don't overmix the dough: Overmixing will make the dumplings tough. Mix the dough just until it comes together, then stop.
Let the dough rest: Letting the dough rest for 30 minutes before cooking will help it to develop a better flavor and texture.
Cook the dumplings in simmering water: Boiling water will make the dumplings tough. Bring the water to a boil, then reduce the heat to low and simmer the dumplings for 10-12 minutes, or until they are cooked through.
Serve the dumplings immediately: Dumplings are best served hot, right out of the pot. You can top them with butter, sour cream, or gravy, and serve them with sauerkraut, roasted pork, or other traditional Czech dishes.

Conclusion:

Knedliky are a delicious and versatile dish that can be served as a main course or a side dish. They are easy to make and can be customized to your own taste. With a little practice, you'll be able to make perfect knedliky every time.