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Czech Dumplings
Instructions
I cut the crust off the bread slices, leaving only the soft crumb. It is best to use stale bread – fresh bread I dry out in the oven. I cut the crumb into small cubes.
In a bowl I combine the semolina with the flour, add the sugar and ½ tsp of salt. I add the yeast – both fresh and dry work. I pour in half of the warm milk and stir with a spatula.
As soon as the mass «comes together» – I add the egg and the rest of the milk. I knead until all the ingredients are fully combined.
I add the cut, dried bread to the dough. With my hands I spread the pieces evenly through the dough. I cover it with a towel and leave it for an hour – during this time the yeast activates.
I move the risen dough onto a work surface lightly dusted with flour. I divide it into 2–3 equal parts. I knead each piece by hand for about a minute. I cover it with a towel again – and wait 10 minutes.
I roll each piece into a thick sausage that resembles a small loaf. I dust a flat plate with flour and transfer the dumplings onto it.
I take the largest pot in my arsenal, fill it three-quarters with water and bring it to a vigorous boil. Before adding the dumplings I salt the water – 2–3 tablespoons depending on the volume. I stretch the dumplings out lengthwise and lower them into the boiling water. I set a timer for 9 minutes, then turn them over to the opposite side and continue cooking for another 9 minutes without a lid.
I lift the cooked dumplings out with a slotted spoon and immediately make several holes with a fork – so they do not swell up from the steam. I leave them until completely cool.
Before serving I cut them into thin slices. For an even cut, Czechs often use a thin thread rather than a knife. The fine, porous structure of the dumplings soaks up sauces beautifully – this lets you fully enjoy your favourite flavours!Enjoy your meal!
Tips
- 1
DRY THE BREAD OUT – fresh crumb will soak through and «dissolve» into the dough. Pieces of stale bread keep their structure after boiling.
- 2
SALT THE WATER WELL – 2–3 tbsp for a large pot. Under-salted water gives bland dumplings, and the sauce will not save them.
- 3
PIERCE THEM WITH A FORK right after boiling – the steam will escape and the dumplings will not «deflate» into a dense lump. This is a Czech classic.
- 4
CUT WITH THREAD, not a knife – a knife crushes the porous structure, while thread separates it neatly. The same principle works for other flour side dishes.
FAQ
Which semolina is suitable? +
The best option is type «M» semolina (soft wheat) or «MT» (soft-and-hard). It gives the tender texture that is ideal for dumplings. Type «T» (from durum wheat) is harder and not suitable for dumplings. Check the colour: the semolina should be creamy-yellow, with no impurities. Fresh semolina does not smell «musty». You can substitute it with fine cornmeal (but the taste will change) or ground oat flakes. Traditional Czech dumplings are always made with semolina – this is the basic classic of Prague cuisine, and it is best not to break with it.
What can replace the yeast? +
Fresh pressed yeast – 30 g instead of 10 g of dry (a ratio of 3:1). Dissolve it in warm milk and let it stand for 5 minutes. An alternative to yeast: 2 tsp of baking powder plus a knife-tip of bicarbonate of soda (quick «lazy» dumplings, less fluffy). Sourdough starter – 100 g per 400 g of dough, with a fermentation time of 3–4 hours. Fast-acting yeasts such as Saf-Instant or Dr. Oetker are the most convenient option, added straight into the flour. Avoid ready-made bread mixes – they give an unsuitable taste.
How long do the dumplings keep? +
In the fridge, wrapped in film or in a container – 2–3 days. The next day the flavour is brighter – the dough soaks up the aroma of the bread crumb. The sliced pieces can be fried in butter to make a «smazenka». In the freezer – up to 1 month, wrapped in film in portions. Defrost in the fridge for 6–8 hours, then warm through over steam or in the microwave for 1–2 minutes. Fresh ones – on the day they are made, after cooling to room temperature; before serving, reheat the slices over steam for 3–5 minutes.
What to serve the dumplings with? +
Czech classics: with braised pork «vepro koleno», with beef goulash, with duck breast and braised cabbage. With a sour-cream and mushroom gravy – a woodland note. With the classic Czech «svickova» sauce (creamy-vegetable with cranberry jam). With fried sausages and mustard – an easy-going serving. With a mug of Czech beer – a must! For the «sweet» version (the famous fruit dumplings) – these are made separately, a different recipe. With a roast, a stew, or braised beef – the perfect side dish, soaking up all the juices and sauces of the dish.
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