Easy recipe to follow - my first time making dumplings. Family liked them. I might add just a tad bit more milk next time. When forming dough it is dry - which is difficult to get used to.
Thank you for publishing this very authentic recipe! I lost the original that my Baba had passed on to my mother and missed this simple wonderful food, now I can make my own! I add caraway seeds to mine and they turn out the same as my Baba used to make! Great with Chicken, Pork or Veal roast and sauerkraut!
Excellent recipe! I have been searching for an authentic recipe for Knedliky for my Czech family. This one gets a gold star! Its the best.
My grandfather was Czech and I made this recipe in an attempt to revisit those flavours from childhood. I struggled to mix all the flour in as the dough was so dry and I ended up adding more milk. Probably a rookie mistake as I didn't know what consistency it should be. The dumplings turned out pretty close to what my dad and I remembered, though they were quite dense in between the still visible cubes of bread - maybe because I added more milk?. But we liked em! Nice flavour and great for soaking up the pork gravy. Any tips to get them lighter? Thanks for posting this recipe as I enjoyed the whole experience.
I followed the recipe exactly and they came out hard on the inside and soggy on the outside. Terrible! Any suggestios?
THANK YOU for the perfect bohemian bread dumpling! I'm from Chicago and we have GREAT bohemian restaurants all throughout the area and breaded pork tenderloin with bread dumplings was my favorite restaurant comfort food. I have even been importing frozen bread dumplings (that can only be found in Chicago stores) because I didn't have a recipe for these. My mom was here (who also loves these) and we were blown away!!! I was skeptical that these could turn out as good as the ones we grew up on but this was as good, if not better. SUPER!!!! It was a bit hard to mix everything together but the rolling in a towel method helped to shape it greatly and the flavor was wonderful!! Thank you!!!
Just like Nan used to make!
These were perfect! A little hard to cut (next time I'll try the dental floss tip) but so tasty and just like I remember from Prague. Thanks for the great recipe!
my Czech Nana used to make these, but without the tea towel, just dropping in the boiling water instead. She cut them to width using a taut length of dental floss - she explained that was what kept them fluffy as using a knife can compress them a bit. they are delicious with paprika chicken, or roast pork and sauerkraut.
I have been looking for this for years.