Czechmate to Fluffy Dumplings

Knedlik, in all its fluffy glory

The diets of the Czech Republic and Slovakia have been largely shaped by its many invaders and settlers. But mostly invaders.

Traditionally this diet would have been starchy and carbohydrate-rich, giving the populations of previous centuries the strength for the demanding physical work of cultivating  both country's spectacular natural landscapes.  But mostly to fight off its many invaders.

Nowadays, in response to changing lifestyles and with less physically demanding work routines, concessions have been made towards healthier, low-fat cooking.  But, old traditions die hard, and many traditional meals are still served with gusto and pride.

Both countries have a long-standing tradition of dumplings.  There are many varieties, but the light, soft and fluffy knedlik (knedla in Slovakia) is ubiquitous.  These are made from flour, eggs, yeast and milk, and often include cubed baguette. These are made into a long oval, sliced with a cutting thread and served to perfectly soak up tasty meat sauces, sauerkraut dishes and stews.  

To make three knedlik dumplings (six or eight portions) you will need:

• 250ml tepid whole milk
• 1 tsp caster sugar
• 30g fresh yeast
• 1 egg
• 2 one-day old Clheb (or two baguettes)
• 250g semolina
• 150g plain flour, plus extra for dusting
• 1 tsp salt
• 3 litres water
• Pinch of salt
• Vegetable oil, for greasing

Method:

• In a cup, mix 100ml tepid milk with sugar and crumble in the yeast.  Mix well and cover with a dish towel, leaving to stand in a warm place for 10 minutes until it becomes froth and rise to the top of the cup
• Mix the remaining milk with the egg and add the chopped baguettes.  Soak until the bread has absorbed the liquid
• Ass the flour, salt and yeast mixture, and mix with a wooden spoon.  Cover with a dish towel, put in a warm place and leave to rise for two hours, or until doubled
• Knead the dough for three or four minutes.  Divide into three equal parts and mould each into a long oval.  Cover with a dish towel and leave to rise for 15 minutes
• Bring a large pan of water to the boil, add salt and then boil each dumpling for seven minutes on each side.  Remove and pierce each dumpling all over with a fork and brush with vegetable oil
• Use a long piece of thread or fishing line to cut the dumpling into 2cm slices to serve