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Raised Bread Dumplings (Knedliky) Recipe

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This recipe for Raised Bread Dumplings (Knedliky), by , is from The KW Cares Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

William M. Uhlarik
Added: Saturday, October 27, 2007


2 pkg. yeast
1 tsp. sugar
1/2 c. lukewarm milk
2 eggs at room temperature
1 tsp. salt
2 c. lukewarm milk
6 to 7 c. flour
About 3-4 slices of white bread, cubed.

1.) In a separate bowl that is at room temperature and not cold, add 1 to 2 tablespoons of flour, 1 tsp. sugar and 2 pkg. of yeast. Stir in 1/2 c. of lukewarm milk. Let yeast mixture rise up about 5 minutes. It will bubble up into a froth.

2.) Into a large mixing bowl that is at room temperature and not cold, add 2 c. lukewarm milk, 2 eggs, salt, and yeast mixture. Gradually add 6 to 7 c. flour. Finally, add the bread cubes. Knead dough 8 to 10 minutes. Dough should be elastic to touch. Put the dough in a large greased bowl and turn once. Cover the bowl with a clean white cloth or towel and let dough rise in the bowl until double in size which will take about 1 to 2 hours. Bowl should be kept in a warm area free of cold drafts.

3.) Bring a very large pot of water to a vigorous boil and add about a handful of salt to the water.

4.) Cut the dough into 4 equal pieces. Knead each piece a few times and work into an oblong shape. While kneading, you may need to dust the pieces and kneading surface with a little flour.

5.) Gently ease 2 oblong pieces into the pot of boiling water and boil for 20-30 minutes. About halfway through, gently turn each oblong piece on its other side. I find that using a large wooden spoon is helpful to do this. After 20 minutes you can check for doneness by sticking in a toothpick into each dumpling. If the toothpick comes out clean, the dumpling is done. Repeat the same process with the 2 remaining pieces.

6.) Gently lift each dumpling out of the pot of boiling water and place on a clean surface to cool down somewhat.

7.) To slice the dumplings, I recommend using a clean white piece of thread that you wrap the dumpling in a circle and gently pull the ends of the strings at the same time that causes the thread to slice through dumpling into the desired serving size thickness. I recommend slices of ca. 3/4 inch thickness.

8.) Serve sliced dumplings immediately with your favorite roast meat and gravy.

9.) When cool, dumplings can be wrapped and kept frozen for a few months. Just thaw them out in the fridge and to heat them up, place them in colander and steam over boiling water for several minutes till heated through. Dumplings can also be stored in the refrigerator in a covered plastic container for a few days. To heat them up, you can steam them in a colander.




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