Karlovarská knedľa: Czech bread dumplings
Czech bread dumplings made with stale rolls, milk, eggs, and nutmeg, then shaped into balls and boiled. Serves 4 as a side dish.
Save on PinterestRecipe at a glance
- Prep time
- 20 min
- Cook time
- 15 min
- Total time
- 35 min
- Servings
- 4 servings
- Difficulty
- Medium
- Cuisine
- Slovak
Karlovarská knedľa, Czech bread dumplings made with stale rolls, is a quick side dish made from cubed bread soaked in milk and egg yolks, with no rising required. Coarse wheat flour, nutmeg, and parsley are added to the mixture, then beaten egg whites are gently folded in to keep the dough light. This Czech dish pairs well with sauces, goulash, or braised cabbage.
Ingredients
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Instructions
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Cut the rolls into cubes. Mix the milk with the egg yolks and pour over the bread.
Season the mixture with salt and a pinch of nutmeg. Add finely chopped parsley and the coarse wheat flour, and mix thoroughly. Finally, fold in the beaten egg whites.
Fold in the egg whites gently to keep the dough light and airy.
With damp hands, shape the dough into balls and cook in boiling water for about 15 minutes.
Tip: Let the bread sit in the milk and egg yolks until completely softened so the balls hold together well. Remove them with a slotted spoon as soon as they are cooked and pierce them with a fork to release the steam.
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 328 kcal
- Protein
- 13 g
- Carbohydrates
- 45 g
- of which sugars
- 4.6 g
- Fat
- 10 g
- of which saturates
- 4.6 g
- Fiber
- 1.8 g
- Salt
- 1.5 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Karlovarská knedľa zo starých rožkov
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