Houskove Knedliky

cooking tips

houskove knedliky

My cooking tips for

the famous Czech

peasant dish

Houskove Knedliky

Pointers

Bread - If you don't have slightly stale bread, place the cubes made from fresh bread slices on a plate and let stand uncovered at room temperature for at least 12 hours. Alternatively, place the fresh cubes on a cookie sheet in the middle of a preheated 90ºC or 200ºF oven for 15 to 20 minutes.

Sticking - To prevent sticking, moisten your hands before shaping the dumplings.

Boiling - The dumplings may break apart and will certainly become denser than necessary if cooked at a boil.

Serving suggestions

Presentation - Overlap the dumpling disks in a ring around the entree.

Affinities - Whoever invented houskove knedliky probably had in mind roast goose, duck, or pork. The thick, rich sauce that usually accompanies these entrees brings out the best in the dumplings and is usually spooned over them with abandon.

Variations

Baking powder - Omit it for a firmer, more compact dumpling.

Additions - Stuff your houskove knedliky with a medley of chopped mushrooms and onions sautéed in butter.

Cheesecloth - Wrap the cylindrical dumplings in cheesecloth and steam them over boiling salted water.

Spheres - Mold the dumplings into balls and cook them in a soup or stew.

houskove knedliky

I hope you find my houskove knedliky cooking tips page useful

©2008 HQP / Hillman Quality Publications