Dumplings

Most tourists, coming to the Czech Republic and wanting to get acquainted with the state cuisine, first try to try dumplings. This dish has become a hallmark of Czech cuisine, along with beer and “boar’s knee liver”. As one Prague woman said: “I cook dumplings for both lunch and dinner. And if there are a few dumplings left over from the evening, then in the morning there will be scrambled eggs with the same dumplings.” Indeed, the abundance of options is amazing: here for you are “bramborov” or potato dumplings, the most common are ordinary bread dumplings and bread dumplings with onion, meat, liver fillings; for dessert - sweet poppy seed dumplings, dumplings with marmalade, jam or plums.

Dumplings with chicken liver

Czech dumplings are prepared in different ways. This recipe for dumplings with chicken liver is a real find for lovers of healthy eating, because they are steamed. And besides, they turn out indescribably tender, appetizing and smoky-fragrant. Such dumplings.

Czech dumplings

In the Czech Republic, dumplings are eaten on the 1st, 2nd and third occasions. This recipe for cottage cheese dumplings is a dessert option, reminiscent of our lazy dumplings, only with the inside. They can be prepared for future use, like dumplings, i.e. I made it, put it in the freezer and when you need it.

Potato dumplings with meat

Dumplings are a Czech national dish, which are balls of various types of dough that are boiled or steamed. Dumplings are made from potato, curd or yeast dough, with a salty or sweet interior, also without.

Yeast dumplings

An exciting version of a tasty, airy and unusual side dish that any cook can make. This dish came to us from Czech cuisine. In Slovakia and the Czech Republic, dumplings are prepared with a sweet interior, in the form of lean buns, also with fruit or fr.

Curd dumplings baked in sour cream and raspberries

Let's diversify your morning breakfasts with a fascinating, unusual and very tasty dish made from cottage cheese - cottage cheese dumplings. Sprinkle tender cottage cheese dumplings with raspberries and pour sour cream and vanilla sauce over everything and serve the dumplings hot or warm.

Dumplings with smoked meat

potatoes, flour, semolina, lard, onion, egg, salt, dark pepper (ground), smoked meat (brisket or other), flour or starch for breading, vegetable oil for frying.

section: Czech cuisine, Dumplings

Potato dumplings with plum

potatoes, flour, egg, salt, nutmeg, butter, plums (pitted), breadcrumbs, sugar, cinnamon, vegetable oil for frying.

section: Dumplings, Austrian cuisine

Cottage cheese dumplings

cottage cheese, egg, sugar, raisins, flour, zest, nuts, salt

Boiled potato dumplings

potatoes, flour, eggs, ground crackers, butter, salt, pepper.

Dumplings with liver

snow-white bread, liver, lard, onion, zest, salt, milk, egg, flour (can be potato)

Dumplings with onion inside

potatoes, flour, egg, salt, bacon, onion, parsley, pepper

Dumplings with poppy seeds

yeast, sugar, warm milk, flour, egg, sugar, salt, butter, zest, plum jam, rum, cinnamon, butter, poppy seeds, sweet powder

Bakery dumplings

flour, milk, yeast, egg, bun

Raw potato dumplings

potatoes, flour, eggs, salt, lard, fried onions.

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Dumplings. Short story. Different dish options

Dumplings are a culinary creation that is considered the essence of Czech and Slovak cuisine. Despite this, the word itself came from the German “Knödel” - dumpling. If you dig deeper, the first dumpling recipes were brought to the Czech Republic and Slovakia by Viennese chefs. They are usually prepared as an appetizer, as well as a real independent dish.

Czech dumplings

To make this simple but delicious dish you will need:

0.5 kg flour;
250 ml water;
packet of dry yeast (11 g);
2.5 g (half a teaspoon) sugar;
10 g (2 teaspoons) salt.

First you need to take a deep container. In it you need to mix yeast with sweet sand and half the salt (1 tsp). Cover with a dry, unstained kitchen towel. Give it a rest for about half an hour.
Take another container and sift the flour into it. Add the rest of the salt and yeast starter. Stir with a wooden spatula and place again in a warm space.
After 50-60 minutes, knead the dough with your hands and divide into two equal parts, forming small cakes. Then they need to be transformed into small oblong “loaves”. Cover with a towel again and leave in a warm place for 10-15 minutes.
Boil the first bar in boiling water and under a tightly closed lid for no more than 10 minutes. Turn over and cook for another 5-7 minutes. The same function must be repeated with the second loaf.
The finished products must be laid out on a wooden board and allowed to cool. Cut into portions using kitchen string.

The preparation of the dish is very simple, but the taste is very special. In addition, Czech dumplings do not require unique ingredients.

Potato dumplings

The next variation of the dish is dumplings based on potatoes that are available and available in any home. For them you need:

5-6 large potato tubers;
300 g wheat flour;
1 chicken egg;
salt to taste;
ground dark pepper to taste;
70-80 g butter;
breadcrumbs.

Chicken dumplings

To prepare juicy, fragrant and tender chicken dumplings you need to take:

1 kg chicken fillet;
2 chicken eggs;
salt and other spices to your own taste;
breadcrumbs.

First you need to wash the fillets with running water and cut off the films. Chop it finely and place it in a deep container. Add pepper and salt. If you want to add seasoning for the chicken, you can use curry for the deepest color and basil. This will make the chicken dumplings fragrant and spicy.
Add beaten eggs to the meat and mix thoroughly. Set aside.
After half an hour of marinating, take a tablespoon of chicken meat from the plate, roll it in breadcrumbs and fry on both sides.

Curd dumplings

Dumplings, as it turns out, can be not only salty, but also serve as a dessert. To prepare sweet curd dumplings you need:

300 g. cottage cheese;
30 g semolina;
1 testicle;
30 g sugar;
vanillin.

Grind the cottage cheese in a blender bowl. Add the egg, sugar and a pinch of vanilla sugar. Add semolina and stir. overnight (that is, in the dark) .
During the day, you can form small cakes or balls from the prepared mass and boil them in boiling water.
You can serve cottage cheese dumplings with sour cream, berries or jam.

Dumplings with goulash

To prepare goulash you need the following ingredients:

0.5 kg. beef pulp;
3-4 medium-sized onions;
1 tsp flour;
salt to taste;
crushed pepper;
200 ml. clean water;
2 tbsp. l. sunflower oils;
15 -20 g of tomato paste.

To prepare the dumplings themselves you need to take:

60-70 g. snow-white flour;
1 medium-sized egg;
3 tbsp sunflower oil;
salt;
3 potatoes.

To prepare goulash you need to cut the onion into large rings. Sauté the vegetable until soft.
Wash the meat well and cut into equal pieces of approximately 3 by 3 cm. Any piece dipped in flour must be sent to the onion in the frying pan. Fry until perfectly crusted, then cover with water and add tomato paste. Add salt. Simmer until the beef is done.
To prepare dumplings, first boil the potatoes. Then she chokes until she gets a puree and an egg is driven into her. Next you need to add flour and salt. Mix. Place the potato dough on the foil and roll into a sausage shape. Place in boiling water and cook for 10 minutes. Remove and cut into equal slices.
Dumplings with goulash are served in this way: dumplings are placed on a plate and goulash gravy is poured on top. Pieces of beef are carefully placed on the side.

Dumpling soup

chicken legs 4 pcs.;
onions 1-2 pcs.;
water 3 l.;
carrots 2 pcs.;
salt;
pepper;
flour 1/2 cup;
chicken egg 1 pc.;
vegetable oil 30 g.

Cook chicken over low heat until half cooked. Add onions and carrots. Cook for another 20-30 minutes. Add pepper and salt.
In a separate bowl, mix flour with salt, stir in the egg and add salt. If desired, add dark pepper for flavor. Add butter and knead stiff dough. Place in the refrigerator for half an hour and form into small dumplings.
Cook in boiling water for 7-8 minutes. Remove to a plate. Then you need to pour the soup over the cakes. Serve to the table.

Video: Dumplings with mushrooms from Ilya Lazerson

Dumplings

Knedlik – what a strange and unusual word for Russian people! But since we are on a culinary website, it is reasonable to imagine that we will be talking about some new exciting dish. Dumpling is a very satisfying and nutritious dish, the name of which comes from the German word “knödel”, which translates as dumpling. Dumplings can be found in Slovak, Austrian and Bavarian cuisines, but they have gained the greatest popularity in Czech cuisine.

The Czech Republic is a breathtaking country; its capital is recognized as one of the most romantic cities in Europe. Romance is everywhere in the Czech Republic: it can be felt in the narrow streets, in the roar of bells, and even in the smells hovering over small restaurants and street cafes on the banks of the Vltava. Specifically in these restaurants

and the cafe will offer any guest a glass of the freshest fragrant beer of various types, and the best snack for beer, in the opinion of almost all Czechs, are dumplings. In the Czech Republic you can find several types of dumplings; most often you will be treated to dumplings made from potatoes or dough; you can also try this dish with fruit or berry inside. The modern dumpling in the form in which we are accustomed to creating it arose in the 17th century, when small buns began to be boiled in water and served, flavored with melted butter. And by the 19th century, various shapes, insides and flavors of dumplings had emerged.

Let's take a closer look at the history of dumplings. It would seem that since dumplings became widespread specifically in European cuisine, then they should have appeared for the first time right there. But researchers imply that the first dumplings originated in China, Old Egypt or the Sumerians. The first mention of dumplings in Europe is contained in the Roman cookbook of Apicius, who already then described three options for making this dish. Nowadays, dumpling recipes are striking in their diversity; in addition, in each country, preference is given to different recipes; in some places, dumplings made from yeast dough predominate, in some places from potatoes, and in some places only sweet ones and stuffed with fruits.

Despite the enormous popularity of dumplings in the Czech Republic, there are no stories or legends about this dish specifically in this country.

But immediately three stories in which the dumpling appears as the main character can be found in Germany. The first story takes us to the Deggendorf fortress, which was besieged by the Hussite army. The inhabitants defended the fortress as best they could, but war was war, and lunch had to be on schedule, so the ladies still prepared breakfast, lunch and dinner. One beautiful day, when the burgomaster’s wife was preparing the freshest portion of fragrant dumplings for her husband, an unlucky enemy spy caught her eye. The brave lady decided to expel the stranger from her own area and, in a purely feminine way, launched at him the first thing that came to hand, i.e. the freshest dumpling. It was not difficult to expel the spy and he, taking the burgomaster’s dinner that had fallen into him, retreated to his own command. There it was decided to lift the siege, since the defenders of the fortress have a lot of food, since they are scattering it, and it is reasonable that they are not going to surrender.

The second story is still connected with the same fortress, but the Czech ruler Přemysl Otakar II is added to the main workers, who besieged Deggendorf with the same Hussite army. According to this legend, the main actions took place not between the burgomaster’s wife and the Hussite spy, but between the entire female population of the fortress and the Hussites, as if the ladies covered the army with a shock wave of dumplings, as a result of which the Hussites had to retreat. But this legend is recognized as a fiction, a wonderful story written by German novelists of the 19th century. The catch that led to the study of this legend is that Přemysl Otakar II died 140 years before the start of the Hussite Wars.

It is believed that the 3rd story, which is associated with the siege of the Bavarian town of Amberg, is more truthful. When it seemed that victory over the fortress was already in the Austrians’ pocket, the defenders of Amberg came up with a new plan, invited the Austrian commander to the monastery, which was located above the city, and then fired a dark-colored dumpling-shaped cannonball in the direction of this monastery. When the cannonball fell on the table in front of the Austrian commander, he considered it a seizure and hurried to leave the fortress. Why exactly the blackened dumpling frightened the Austrians so much, history is silent, but this famous cannonball can still be found in the Amberg monastery.

Legends are legends, but for the modern reader, the relatively modern facts are probably the most fascinating. The dumpling did not lose its military glory in the 20th century, and specifically in 1967, the dumpling again became the most severe dish. In the city, located near Munich, there was an air corridor needed for the needs of NATO (North Atlantic Treaty Organization, North Atlantic Alliance - the world's largest military-political bloc) , naturally, the residents did not like the increased noise level. The most enterprising inhabitant of this city built a throwing apparatus, he loaded it with dried dumplings and fired at flying planes. Whether at least one shell hit the target, history is silent, but the result was not long in coming, NATO (North Atlantic Treaty Organization, North Atlantic Alliance - the world's largest military-political bloc) reduced the number of flights over the city, and the inhabitant achieved a reduction in noise levels .

You see, all stories, even the most modern ones, originated or were invented in Germany. Why is dumpling considered the main Czech dish? The reason for this is the internationally popular book by J. Hasek “The Adventures of the Good Fighter Švejk,” which played a gigantic role in the popularization of this multinational dish. But from history it’s time to move on to recipes, try to cook the most tender dumplings and make sure that it was in vain that the Germans wasted such a tasty and satisfying dish.

Potato dumplings

Ingredients:
½ kg of potatoes,
1 egg,
125 gr.
flour, 25 gr.
butter, pepper,
salt.

Preparation:
Carefully wash the potatoes and boil them in their skins. While the potatoes are cooking, sift the flour into a bowl without stirring, add the egg, salt and pepper. Leave the contents of the bowl unstirred for some time. When the potatoes are boiled, peel them and turn them through a meat grinder, mash them with a fork, chop them with a blender, or use any other convenient method to turn the potatoes into mashed potatoes. All this needs to be done while the potatoes are hot. As a standard, as soon as it is taken out of the boiling water, it must be immediately cleaned and pureed. Add the resulting hot puree to the bowl with the flour and eggs and immediately begin kneading the dough; it should not stick to your hands. Sprinkle the table with flour and form the resulting dough into a sausage about 3 cm in diameter. Sprinkle the table with flour again and cut the sausage into 2-3 cm pieces. Roll the resulting pieces into balls. Fill a saucepan with water and bring it to a boil, add salt and put the dumplings in it and stir immediately so that they do not stick to the bottom of the pan. As the dumplings float to the surface, remove them with a slotted spoon and place them on a plate. Place pieces of butter on top.

Bread dumplings

Ingredients:
3 stale buns,
750 gr.
wholemeal flour, 2 eggs,
1 tbsp.
milk, 1 package of dry or new yeast,
1 tbsp.
sugar, 1 tsp. salt.

Preparation:
Cut the buns into small cubes and set aside to dry. In a separate bowl, mix yeast, 1 tsp. sugar, part of the heated milk, carefully move and leave so that the starter rises. Pour flour into a bowl, add eggs, sourdough, salt and remaining milk. Add the buns to the same dough, and as they absorb water, stir everything thoroughly. Roll out two dense sausages from the finished dough and leave on the table for 30 minutes, after any 10 minutes turn the dough over. Boil water, moisten the dough with cool water and place in boiling water. After 10 minutes, turn the sausages over and cook for another 10 minutes. Remove the finished dumplings from the water and cut into small pieces.

Dumplings with plums

Ingredients:
1 kg of potatoes,
120 gr.
flour, 30 gr.
semolina, 1 egg,
24 plums,
24 pieces of refined sugar,
100 gr.
butter, 3 tbsp.
breadcrumbs, sweet powder,
cinnamon,
salt.

Preparation:
Wash the potatoes and boil them in their jackets. Peel the finished, still hot potatoes and mash them. Mix flour, semolina and salt separately, add the egg. Add the resulting mixture to the mashed potatoes and knead into an elastic dough. Roll out the dough into a sausage about 10 cm wide and cut it into slices. You should get 24 slices. Wash the plums, dry them and remove them from their pits. Place a piece of refined sugar on the space between the seeds. Place the plums on the dough slices and pinch so that the plum is inside. Boil water, slightly salt it and place the dumplings in the pan, stir immediately and cook for about 5 minutes, until the dumplings float out. While the dumplings are cooking, heat the butter and fry the breadcrumbs in it. Roll the finished dumplings in breadcrumbs and sprinkle with cinnamon and sweet powder.

A dumpling can be not only a tool, but also a tasty, satisfying dish, especially if you serve it with thick sour cream or any other sauce. For the sake of such a dish, you can forget about all diets for the day, prepare the most delicious dumplings and eat them with pleasure, washed down with the freshest German or Czech beer.

Dumplings, dumplings, Czech cuisine

Czech

Recipes for dough products → Dumplings, dumplings

I'll tell you how regular, classic dumplings are prepared. And they are served with mushroom mochanka (creamy sauce with mushrooms).

Dumplings are an exceptional highlight of Czech cuisine. The most popular are traditional dumplings made from yeast dough. They are often used as a side dish for stewed cabbage, meat goulash and perkelts. Or you can simply serve the dumplings with a dressing of butter, herbs and garlic.

This is such a yummy thing - potato dumplings with meat inside.

Potato dumplings are an unusual side dish for us with a mild taste. They mix well with meat, fried mushrooms, or any sauce.

So I make these dumplings and put them in the freezer. And later - hop-hop, cook, and breakfast/lunch/dinner (highlight what is necessary) is ready! You can have it with sour cream, you can have it with cheese sauce, you can sprinkle it with grated cheese or blue cheese. I have sauce here, and Parmesan, and blue cheese.

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