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Houskové Knedlíky

Houkové Knedlíky – Bread Dumplings

Knedliky is a starch used in place of bread and potatoes in a meal.  It’s really boiled bread, and I’ve served it with a few different dishes: duck, goulash and a pork and lentil stew.


  • 1/2 cube fresh yeast (or 1 package dry yeast – flavor is not as good)
  • 1 cup warm milk
  • 1/2 kilo flour (about 3 cups)
  • 1 egg
  • 2 cups bread cubes
  • large pot boiling water


  1. Mix 1/2 cube of fresh yeast (or 1 package dry yeast) with 1 cup of warm milk, then fold in ½ kilo of flour (mouka hladka) and an egg.
  2. Knead the mixture together about 10 times on a floured board, and then work in 2 cups of bread cubes (dry and white).
  3. Kneaded the whole mixture together again for another 3-5 minutes.
  4. Divide the whole thing into 3 equal pieces, and rolled each into large logs.
  5. Boil them in a large pot of boiling water for ½ hr, with the lid on.

To serve the knedliky dumplings, slice it into ½ inch slices, and plate it, spooning the meat sauce partially on top.

Knedliky freeze well; place the whole loaf or slices wrapped in Saran Wrap and then in a plastic freezer bag.  To re-heat the dumplings, place sliced pieces in a small plastic bag and microwave closed for 1 minute.

For fun, I experimented with parsley and cheese knedliky.

Parsley, plain and cheddar cheese knedliky

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