Knedliky — Czech Dumpling with Sauerkraut (Zeli)
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon sugar
- 1 ½ cups milk, or as needed
- 3 eggs, beaten
- 4 cups dry white bread cubes
- 4 strips bacon, sliced into small strips
- 1 (16 ounce) jar sauerkraut, rinsed and drained
- 1 teaspoon caraway seeds
- salt and ground black pepper to taste
- 2 teaspoons cold water
- 1 teaspoon cornstarch
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Instructions
- Whisk flour, baking soda, baking powder, 1/2 teaspoon salt, and sugar together in a large bowl; make a well in the center.
- Pour 1 cup milk and eggs into well; stir to blend, adding more milk to make a moist, battery dough, unlike pancake batter. Beat dough for at least 200 strokes, using a sturdy wooden spoon, rolling it over and over in the bowl until smooth and an occasional bubble appears on the surface. Add bread cubes; stir into dough until they disappear.
- Bring a large pot of water to a boil. Place dough onto a cheesecloth or white cotton cloth; form into a loaf shape. Wrap cloth around loaf; tie ends.
- Place loaf into boiling water; cook 45 minutes, flipping loaf halfway. Remove loaf from water, unwrap, and cover with a tea towel; set aside for 10 minutes.
- Cook bacon in a small skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels. Reserve drippings.
- Add sauerkraut to a saucepan with enough water to cover surface; bring to a simmer over medium heat. Add bacon; season with caraway seeds, salt, and black pepper. Whisk water and cornstarch together in a small bowl; stir into sauerkraut. Simmer about 3 minutes.
- Slice dumpling loaf. Drizzle servings with reserved drippings; serve with sauerkraut.
Source
Original recipe: View Original