Houskove Knedliky

cooking tips you can trust


Houskove Knedliky

Soaking 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.


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


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

Houskove Knedliky
serving suggestions


Overlap the dumpling disks in a ring around the entree.


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.

Houskove Knedliky

Baking powder

Omit it for a firmer, more compact dumpling.


Stuff your Houskove Knedliky with a medley of chopped mushrooms and onions sautéed in butter.


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


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



Famous peasant dishes

Arroz Con Pollo  Spain
Cassoulet  France
Cha Chiang Mein  China
Couscous  Morocco
Houskove Knedliky  Czech Republic
Huevos Rancheros  Mexico
Nasi Goreng  Indonesia
Osso Buco  Italy
Oyako Donburi  Japan
Roghan Josh  India
Tom Yam Kung  Thailand
Vatapa  Brazil
Yalanci Dolma  Turkey

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