Dumplings – Domácí knedlíky


Prep: 15 minutes
Knead: 5 minutes
Rise: 1 – 2 hours
Hands On: 5 minutes
Second Rise: 15 minutes
Boil / Steam: 40 minutes – 1 hour (less time if you boil / steam two or three together)
Total Time: 2 hours and 30 minutes – 4 hours

3 dumplings, each approximately
3 1⁄2 inches x 10 inches (9 cm x 25 cm)

1 1⁄2 cups (350 ml) milk
1 teaspoon granulated sugar
1 teaspoon active dry yeast
3 1⁄2 cups (600 g) Wondra flour or similar coarse flour (you need to buy at least two Wondra flour containers if you purchased the 13.5 oz (380 g) size container)
1 1⁄2 teaspoons salt
1 egg
Melted butter or oil if using a steamer

The best flour to use is Wondra flour which is available in the U.S.A. and is more coarse than all purpose flour. Since Wondra flour is not commonly found outside of the U.S., here is a list of matching flour types contributed by people in the Czech Cookbook online community who live outside of the U.S. Every flour type weighs and hydrates differently so try with a smaller amount than this recipe specifies and then add flour as needed.
› Czech Republic: Hrubá mouka
› Canada: Robin Hood Nutri Flour Blend “Tastes Like White” or Robin Hood Easy Blend
› Australia: Continental flour, any brand
› Spain: Harina de Centeno Integral
› Germany: Aurora Instant Mehl Type 405 or any Spätzlemehl

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