Czech Bread Dumplings - How to Make Bread "Knedlíky" - Food Wishes 

Yes, yes, yes ... Boemische Knoedel mit Gulasch und Sauerkraut ... I grew up close to the Czech border and this has always been one of our favorite Czech dishes ... and I have no idea if this is still political correct to say ... but the Czech boys were always the cutest ... during my childhood in the 70s ... 😄

I’m making it right now for my beef short ribs in a few hours after they get out of crockpot. Thanks for the other ideas. I feel these will become a new staple in my house. Great tip to steam them for a 2 minutes. I was wondering how to heat them back up. I can use the Zojirushi steamer it should work perfectly or my wok bamboo steamer. 👍

Oh yes! This reminds me of the time when I had these with Gulash in Kutna Hora. I licked my plate clean!

@@th0r904 theyr not good like that bbro, we eat the only with specific dishes that have sauce or saukraut, and if u want to warm them u put them in a plastic bad with a sprinke of water and put them to microwave oven for like 30 secs

@@niag.3332 did you ever have a dish with dumplings, and then a gravy of milk..tomatoes or tomato soup and cloves? My grandma made this often when my Dad was growing up but he doesn't have a recipe, but who did way back in the day. I'd love to make it for him.

I was expecting to see a comment like this 😂

KDEEEE DOMOV MŮŮŮŮŮŮJ...

That sounds just so eastern european

or with Sauerkraut!

Knedle ve vajíčku

this is the way

@@supermegaultrazdivek s kilom kečupu na vrch, yes, please 😊

My mom was born in hradek kralove. I live in the US but we've visited the Czech republic many times! Beautiful country!

You wouldn’t be able to give us a better idea about that spinach sauce, would you? That sounds amazing!

Very interested in that secret spinach sauce. That sounds amazing.

I am equally intrigued by the secret spinach sauce. Please do share!

Yes to spooning the dough into boiling water, that's the way my mother would make them. We would have these with chicken in a sour cream based white sauce. .

I am curious what kind of flour she used since I have never seen wondra in Canada.

Why not add some helpful pointers instead of vagueposting?

@@leavingitblank9363 first of all I would like to thank you for introducing me to the word "vagueposting" which is new to me. Second, bread dumplings are usually made with cubes of stale bread rolls mixed into the dough, but since chef John is in America, he could have used regular stale white bread, which he decidedly didn't. It's not a problem for me, because when in a pinch and no stale rolls are on hand I do without as well. Others might have a different opinion. Second, bread dumplings always need an egg. It helps the dough bind together and prevents what chef John called "expansion lines (or breaks, I can't remember). The yolk also adds a little bit of colour. Third, placing cooked dumplings on non-porous surface will always result in soggy/slimy underside. Fourth, chef John is using a kitchen twine to cut them... That's way too thick! A regular white sewing thread is the way to go. And lastly, that is nothing that chef John got wrong, even all purpose flour can be used. The texture is a little bit different but most people, even if they're used to the real thing wouldn't know.

@@langlangcech Thanks! (And glad I was helpful 😁) I was thinking of making these (since I made the chicken dish already), but didn't want to make a special trip to the store for the specialty flour.

When I was in Prague many moons ago I remember having them with fruit jam. I concur that they're amazing.

@@logseman5959 i never understand why dont the restaurant tell tourist how to eat those things atleast when they see a weird order, i saw some on youtube like dumplings with schnitzel etc..:D we would never eat them with jam :D and we would never have them alone, you have to eat it so u always drown it in the sauce, theyr fluffy and made for that, to soak up the sauce. but also a great light acompanion for the heavy sauces and meats, classic dumplings in this normal state are always with either saucy dish or saurkraut dish, anything else., i aso dont like that its called simply saukraut, because tbh its more like saukraut sauce, you have to fry onions first, and then add saukraut which is with caraway seeds, flour, salt pepper and sugar / honey and thicken that a bit, so its more like saukraut sauce as i said

@@MrMajsterixx This was before the Czech Republic was in the EU, so I suspect there was little in the way of gentrification going on.

Delicious but unless you have hard physical work every day, quite unhealthy for today's usually sedentary lifestyle

@@jankajonova6583 true, just don’t eat it too much!

That's a Sunday dinner food. For lunch you have meat with knedlíky and sauce (gravy), leftovers with eggs for dinner 😋 I add also garlic and onion

Pán Ondra, stačí masť cibuľa a vajce... Škoda šunky a syru, v tejto inflačnej dobe, ale aj kedysi!

I wonder if they would make great French Toast.

Aka Knedlíky mit vajíčko

A jeste lepsi jsou Karlovarske knedliky s vajickem ;-)

Just cut them up in small pieces and cook them with eggs .....

Ohhhh that Salisbury steak recipe is one of my favorites; you are an absolute genius for putting these two recipes together!

Great idea! A steak +dumpling would be like having two of them.

That sound just so delicious!

My babka made slivkove gule topped with breadcrumbs fried in butter and sugar … boy did us kids love them!

Yes, the correct (coarse) flour is super important.

That's why he's substituting half of it with that semolina-like product. Semi-course or course flower pretty much doesn't exist outside Czech Republic, Slovakia, Poland and perhaps Germany ...

@@TomisaburoRMizugawa the process Chef John described reminds me of Indian atta. It's flour milled in stones, which generate heat, which in turn damage the starch and protein in the flour. Sounds similar to baked ground flour, no?

@@TomisaburoRMizugawa I'm from N.Macedonia, we have coarse flour. it's called "Griz". My mom (polish descent) uses it to make knedli.

​@@zesky6654 Good to know if I ever manage to come to Macedonia :) I guess it's probably not uncommon in most Slavic countries. When I lived in London I used to buy it in a Polish shop, it was called mąka krupczatka (I think) and it was more semi-coarse than coarse ...

Where is your hometown?

Same, but with red cabbage instead of sauerkraut

Right?! That and "fresssshhhhly ground." Most people would either use no emphasis, or put the emphasis on the vowel. It catches me off-guard, too, and I've watched practically all of these. ;'D

@@jennhoff03 I asked my sister, a professional linguist, what sort of dialect she thought he has, and she said "some people are just weird." She said it's called an idiolect when one person has their own unique way of speaking, for no good reason.

@@itzakpoelzig330 That's so interesting! Thank you for telling me that. I wonder what your sister thinks of my biggest linguistic pet peeve. In Utah & California I hear people turn "-ing" into "-een." I call it Kaley Cuoco Syndrome. We all learn that i-n-g makes and "ing" sound in school, so I'm baffled that so many people just decide halfway through their lives to start pronouncing it differently.

@@jennhoff03 Ha! I don't think I've heard that one yet, or at least I haven't noticed it. Maybe I'll go watch some clips of Kaley Cuoco to see what you mean...

My family was weird - we always called my grandparents by their actual names. Basia and Jurek. 😊

😆👍

Ahh, Babci and Dziadzi - God bless their souls.

I used to roast pork chops on a bed of equal parts of sauerkraut, red onion sliced , and shaved kohlrabi with 1 grated apple. Also garlic and caraway seed , and lots of pepper. I'd put it in the oven on 275°F when I left for work ( oops, covered) and it was fantastic when I got home.

@@joannebattersby8365 might work in a crock pot as well.

My grandmother steamed the dough in a tea towel over braising gemuese and sausage. (Sometimes carrot, rutabaga, cabbage, or kohlrabi) always delicious. In the morning she would slice the leftover dumpling and fry it in butter until lightly browned and served with canned fruits for breakfast. Omg 😱 so amazing.

He's got one!

If you make the dough with more fluffy and delicate texture steaming is way to go and traditional I think. The shape Chef John made is also very traditional but total pain to steam or cook at home in a pot so it is totally OK to make multiple shorter pieces.

Unflavored dental floss makes the best cutting string, it's very thin and unlike sewing thread, never breaks.

That's a bit of a different recipe, but I'd argue it's even better than the plain dough version.

yes, one kind is basicaly steamed bread, then there are others which are made so that u cut already baked bread into cubes and make steamed dumpling out of that with egg and parsley, those are super delicious too, try them next time you here :) its called Karlovarské knedlíky (carlsbad dumplings)

Just white bread, no flour? What size pieces?

She uses all of the other ingredients except the yeast and flour. She just tears them up like for stuffing. I add chopped cooked bacon and alittle onion to mine wait till they have cooled and fry them just like chef John did at the end of the video. Yummy!

The bread ones (plus herbs) are called karlovarske knedliky

Hey that sounds like the German bread Knödel, or Semmelknödel

@@SvobodovaEva kind of yeah, I think the nuance is what binds everything together - for "houskove knedliky" it's still milk + flour, whereas for "karlovarske" it's whipped egg whites