Bread Dumplings Houskový Knedlíky
Bread dumplings also known as Houskový Knedlíky is a boiled dough made from wondra flour. They are boiled for 20 minutes then served up with traditional Czech dishes. Many different goulash dishes are served with bread dumplings along with the national dish which is pork, sauerkraut, and dumplings.
Warning: This Recipe Is Not For Beginners
Another popular dish that bread dumplings are served with is duck and sauerkraut. They use the grease from duck or pork to top over the dumplings. This is something we usually have on a special occasion. Like Thanksgiving last year where we had duck.
Houskový Knedlíky is very popular in our home. When we make bread dumplings it’s often that you have to make more because the boys will eat all of them! They do take a bit of time which why we usually do them on the weekend.
This is the recipe for the bohemian duck we make when we serve it with dumplings. Below we’ve made an easy how to video on how to make bread dumplings. These can be mixed in a bowl but a stand mixer makes it all the easier.
The dumplings are cut with twine or a dumpling cutter traditionally. But with lack of options the dumplings here were cut with a knife. We served these up with instant pot Czech goulash.
Bread Dumplings Houskový Knedlíky are the perfect side dish to any meal with meat like pork roast, duck, and even beef roast with gravy. With many different goulash recipes these also pair well with goulash. For instance beef or pork goulash with sauerkraut. They will easy become a family favorite.
Bread Dumplings Houskový Knedlíky
Ingredients
- 1 1/2 cup wondra flour
- 1 teaspoon baking powder
- 1 egg
- 1/2 cup milk
Instructions
- In the bowl of a stand mixer add in wondra, egg, and baking powder. Mix with dough hook.
- Add a half the milk and mix for a 2 minutes. Add the remainder of the milk and mix another 3 minutes until mixture resembles dough.
- Place a pot of water on to boil.
- Make the dough into two and make little loaves out of it. (do not knead)
- Place in water and use wooden spoon to make sure they float.
- Cook on each side for 10 minutes. Roll the dough over after 10 minutes.
- Remove to cutting board and slice with baker’s twine or bread knife.
Video
Notes
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Thank you so much for this recipe. My Dad made these often and we loved them. We covered them with the rendered pan drippings from pork roast and ate with pork and sauerkraut. I found Wondra at Wal-mart but you have to look up top because they don’t keep it down with the regular flour. Check the dates too, I don’t think they sell a lot of it in Florida.
Glad you enjoyed the recipes. We use this with duck and sauerkraut as well! I find my wondra at Kroger. I don’t ever see it at the other stores.
Finally! A quick recipe that doesn’t require bread. Thanks for sharing this! My only thought after making them would be to prick the loaves with a fork before boiling. It helps the dough to open up and makes for a bit airier structure inside! 🙂
Fabulous ..My brother makes these for us! Wonderful childhood ❤️ memories of great food and family .. we couldn’t find a recipe that didn’t use yeast (my grandmother never did – unfortunately no recipe for her legacy could be found) thanks again..if I’m brave enough to try I’ll make note of the previous toothpick suggestion
Are there any substitutes for wondra flour that you would recommend?
Wondra is a special type of flour that makes the dumplings. We’ve never used anything else so the answer would be no. This is what it looks like https://amzn.to/3hcLLVc it can be commonly found at Kroger if your struggling to find it.