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
- 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.
- Knead the mixture together about 10 times on a floured board, and then work in 2 cups of bread cubes (dry and white).
- Kneaded the whole mixture together again for another 3-5 minutes.
- Divide the whole thing into 3 equal pieces, and rolled each into large logs.
- 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.