Czech Dumplings – Kledniky
(from cokerlj’s recipe box)
These are a traditional soft Czech Dumpling. Served with gravies and thicker meat soups such as a thick Goulash.
I WILL TAKE THE PARTS FROM THE VARIOUS VERSIONS BELOW, ESPECIALLY THE DIRECTIONS, AND WORK THE WAY I LIKE TO WORK DOUGH.
Source: Leslie Sims, Joann Manak
Categories: Breads, Czech Family Recipes
Ingredients
- (Makes 8 "balls" or maybe 2 loaves.)
- 1 tablespoon yeast (1 packet)
- (1 teaspoon sugar)
- 3/4 cup milk, warm
- 1 egg
- 1 teaspoon salt
- 2 cups flour
- vegetable oil as needed
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- (Makes a larger amount.)
- 4 packages yeast
- (1 tablespoon sugar)
- 4 1/2 cup milk
- 6-7 eggs
- 6 teaspoons salt
- 12 cups flour
- vegetable oil as needed
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- (This recipe is from Lynda Novak...it is not her original recipe because she doesn't give out recipes but she said "a close version of hers". It was also given to me in grams and milliliter measurement so I had to convert as best as I could.)
- 4 cups flour (500 grams)
- 1 cup + 1 tablespoon milk, warm (250 ml)
- 1 egg yolk
- 1 tablespoon salt
- 1 tablespoon sugar (3 grams)
- 3 packets yeast (13 grams)
Directions
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TIPS: I WILL USE A FLOUR THAT IS FOR BREAD. Gold Medal makes one that is specifically labeled Bread Flour. I WILL USE A TEASPOON SUGAR WITH THE YEAST IN THE SMALLER RECIPE AND A TABLE SPOON SUGAR IN THE LARGER RECIPE.
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DIRECTIONS for Sims & Manak recipes:
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Mix warm milk (100 degrees), yeast and the 1 teaspoon sugar that I have indicated. Allow this mixture to “work” or “bubble” for about 10 minutes.
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Stir in egg. Allow this to “work” for an additional 10 minutes.
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Start mixing in the flour and salt with a kneading motion using a dough hook or wooden spoon.
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When smooth, place in crock bread bowl, brush bowl and dough lightly with oil and place in barely warm oven. (not too hot or it will kill the yeast…yeast dies at 110 degrees).
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Allow to rise about 20 minutes.
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Oil counter top and knead dough lightly. The dough will be soft.
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Divide equally into 8 balls. Allow to sit on counter for about 10 minutes. You can make two loaves if you wish instead of balls.
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Have water boiling in a steamer pot…reduce to a simmer. Place balls or loaves in steamer. DO NOT ALLOW THE BALLS OR LOAVES TO TOUCH EACH OTHER…do in batches if necessary. COVER, DO NOT UNCOVER UNTIL TIME TO STEAM IS COMPLETELY UP.
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STEAM BALLS FOR 10 MINUTES. STEAM LOAVES FOR 20 MINUTES.
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Carefully remove from steamer.
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You can use immediately or cool and refrigerate or freeze. To refresh cold or frozen dough…steam for 5 minutes.
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Recommends to slice with thread or plain floss.
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DIRECTIONS for Lynda Novak recipe: (Several things about this just don’t sound right to me…like the amounts of egg and milk? Maybe my conversions were not correct?)
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Warm up the milk. Add yeast, sugar and salt, stir to dissolve. Allow to work for about 10 minutes until it bubbles.
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Pour the flour on a pastry board. Make a hole in the center of the flour. Add the yolk to the hole and knead quickly using the tips of your fingers.
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Fold in the milk and yeast mixture and knead will until flour will be fully absorbed.
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Make a ball with the dough and let sit to rise in a bowl covered with a slightly damp tablecloth for up to 3 hours and anyway until the dough had doubled its size.
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Separate the dough in 2 parts and make a loaf out of each part.
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Add water to a big pot and bring to a boil with a strainer on top.
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Put the loaves in the strainer as they will grow while cooking, you’d better cook one at a time. Cook covered on a medium heat for 25 minutes.
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Take the lid off: Meanwhile loaves will have grown and they will appear very moist and pale. Pierce gently with a toothpick to remove exceeding steam. Set aside to cool before serving, cut into this slices, as a side to meat or vegetable dishes.
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It can be stored and consumed for a few days after preparation. Steaming before re-using will preserve its softness.