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Houskove Knedliky recipe |
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My recipe for the famous Czech peasant dish Houskove Knedliky
7 deciliters or 3 cups
10 milliliters or 2 teaspoons
6 slices
60 milliliters or 4 tablespoons
25 centiliters or 1 cup
2 milliliters or 1/2 teaspoon
of 2 large eggs, beaten
30 milliliters or 2 tablespoons
15 milliliters or 1 tablespoon
1/2 milliliter or 1/8 teaspoon
15 centiliters or 5/8 cup
houskove knedliky
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I hope you find my houskove knedliky recipe page helpful ©2008 HQP / Hillman Quality Publications
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houskove
knedliky
Servings
4
Water
Bring
the water and 7 milliliters (or 1 1/2 teaspoons) of the salt to a rapid boil in a wide bottomed
4 1/2 to 6 liter (or 4 1/2 to 6 quart) pot. 
Trim
off the crust and cut the bread into 1 1/2 centimeter (or 1/2 inch cubes). 
Melt
the butter in a large sauté pan or skillet. Sauté the bread cubes for several
minutes, until they are lightly brown. Remove from the heat and reserve for step 5.
Add
the remaining ingredients (including the 2 milliliter or 1/2 teaspoon salt) to a mixing bowl and
blend them with a wooden spoon.
Gently
incorporate the cooled bread cubes into the flour mixture. 
Shape
the dough into several cylinders measuring 4 centimeters (or 1 1/2 inches) in diameter by
8 centimeters (or 3 inches)
in length.
Gently
place the dumplings in the boiling water.
Adjust
the heat to a very low simmer. Cover, and cook for 20 minutes, turning the
dumplings halfway through this period.
With
a slotted spoon, remove the houskove knedliky from the pot, and let them drain
briefly. 
Slice
the dumplings into 1 1/2 centimeters (or 1/2 inch) thick disks with a knife or (if you want to be
traditional) with a taut piece of string, using a sawing motion. Serve your houskove knedliky immediately.
