Czech Potato Dumplings - Classic Recipe (Bramborový knedlík)
Potato dumpling is a typical side dish to many Czech meals.
I recommend with roasted lamb, beef, pork and stewed sauerkraut or it is very delicious with spinach puree.
But again, there are many variants for use.
Maybe the recipe will now look a bit tricky, but don't worry, it's surprisingly simple and fun, as you can see in the video.
Some problem is probably getting the right flour. Czech dumplings are made from a Coarse flour (Hrubá mouka), which is not so common elsewhere in the world. The good news is that it can usually be found in your local Eastern European Store and costs about £ 1 [1kg]. If they do not have it a good merchant will certainly order it for you. You can also buy it on the Internet. The third way is to replace the Coarse flour with Flour and Semolina in a ratio of about 1:1, but it takes a little experience to get it right and also working with the pastry can be a little more difficult. My personally choose an easier way and buy Coarse flour at a local Polish shop (where I also buy Czech spirits vinegar 8% and Czech mustard called Plnotučná hořčice - I also sometimes use these ingredients in my recipes).
The second trick is that after the dumpling is rolled, it is necessary to immediately put it in boiling water so that it does not soften with heat. This is the difference between raising and potatoes dumplings. Here, the rule is that boiling water waits for potato dumplings.
And that's all.
So good luck and enjoy! :-)
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Mxp.
Music: Tiptoe - Out the Back from RU-vid Free Library.
7 июл 2020
