Dumplings - recipe for cottage cheese dumplings with berries

How to cook dumplings with meat - secrets and subtleties

Raw potatoes or flour are most often used for the dough base. But other products can also be used, such as semolina, cottage cheese, breadcrumbs, mashed potatoes.
Additional required ingredients are eggs. They play a connecting role.
For a salty dish, spices are added: pepper, cumin, seasonings. Cinnamon or vanilla is added to sweet foods.
Dumplings are formed in the form of small balls with a diameter of 5 cm or sausages 15-20 cm long and 5 cm high.
They usually cook from 8 to 30 minutes, depending on the product chosen for the dough.
Dumplings are always eaten hot.

What are dumplings, how to cook them and what to serve them with?

The history of traditional Czech dumplings goes back several centuries. The very name of the dish, according to one version, comes from the German “ knodel

"("dumpling"). This word began to be used quite late - only in the nineteenth century.

Although the analogue of modern dumplings appeared long before that. Even in the Middle Ages, the Czech poor prepared “ buktichki”

» - balls of flour that were boiled in boiling water.

The dish was considered to belong to the lowest strata of the population, who, of all products, could only afford flour. In the seventeenth century, buktichki finally found their way onto the tables of noble and wealthy Czechs.

They were served as a side dish for all kinds of vegetable or meat dishes. Subsequently, many different recipes appeared. Options made from cottage cheese and fruits, which were served as desserts, became especially popular.

Today, dumplings remain one of the most popular dishes. Czechs say they are ready to eat them for breakfast, lunch and dinner. The reason for this extraordinary success probably lies in the fact that this dish is very easy and quick to prepare.

It is not only very filling and tasty, but also affordable. Dumplings are made from different products: from dough, from different types of meat, from fresh or boiled potatoes, from cottage cheese.

There are very quick recipes that you can whip up (for example, simple flour dumplings or raw potato dumplings). There are also recipes that are more difficult to prepare, for example, options with filling.

Despite all the differences, the principle of preparing dumplings is in most cases the same: first, a special dough is prepared (from flour, potatoes, cottage cheese, etc.), from which small balls are formed (with or without filling). After this, they are boiled in water until tender.

It is customary to serve dumplings with a variety of foods - sauces, broths, vegetable side dishes, fried onions, sour cream, and fresh herbs. They are also often added to meat goulash or soup.

Sweet dumplings are most often sprinkled with chopped nuts, jam or fruit syrups. The famous Czech beer is traditionally served with meat or potato dumplings.

Potato dumplings with meat

Potato dumplings with meat do not require a lot of time and expensive ingredients. At the same time, they turn out tasty and satisfying, and resemble our dumplings or dumplings.

Calorie content per 100 g - 513 kcal.
Number of servings: 15-20 pcs.
Cooking time - 1 hour 15 minutes

Ingredients:

Potatoes - 3 pcs.
Milk - 2-3 tbsp.
Vegetable oil - for frying
Eggs - 1 pc.
Minced meat – 150 g
Ground black pepper - a pinch
Flour - 300 g
Greens - a bunch
Salt - 1 tsp. or to taste

Step-by-step preparation of potato dumplings with meat:

Fry the minced meat in a frying pan in vegetable oil. Season with salt and ground pepper.
Boil potatoes in their skins in salted water. Cool, peel and mince.
Add eggs, milk and flour to the potato mixture. Knead the dough.
Form sausages from the finished dough and cut them into equal pieces.
Form them into flat cakes, on which you place the fried minced meat.
Blind the edges and form into balls.
Boil the potato dumplings with meat in salted water for 10 minutes so that they do not stick to the walls and bottom. Stir them occasionally.
Remove the finished balls with a slotted spoon and serve sprinkled with fresh herbs.

Where to eat dumplings in Prague?

Dumplings are served in all Prague national restaurants. In particular, in such establishments as:

“At the bowl” (“U kalicha”):

they say they make wonderful sweet dumplings with honey, preserves, jams, nuts and syrups and the most delicious dumplings with minced meat, lard and tenderloin;

"Cereberus Continental":

experts recommend potato dumplings with cabbage and smoked meat;

"Palac Kinskych":

classic Czech cuisine. Potato dumplings with fried game or dumplings and rich goulash - great, right?

Prices in Prague are quite reasonable. On average, a meat dish with potato dumplings and sauce will cost 150-200 CZK in the city center. Further from the center you can have lunch for 100 CZK (and the portions are huge!). In establishments pivnice, hostinec or hospoda they feed cheaply and only with national cuisine, so dumplings are guaranteed!

Dumplings - so simple and delicious - are an integral part of the Czech Republic. They are easy to prepare - everyone can treat themselves to hearty potato or sweet cottage cheese dumplings. And if you decide to visit the Czech Republic, be sure to enjoy real Czech dumplings with sauces, game, fish and poultry!

Bon appetit! Dobrou chut!

One of the most popular and delicious Czech dishes is dumplings. They are served as a side dish for roast pork or beef, and go well with baked duck, goose, and turkey. Dumplings can also be an independent dish if they are prepared with some kind of sweet filling: cottage cheese, apricots, peaches, plums, cherries, apples. Dumplings made from flour can be salted and even filled with lard, fried onions or meat.

Sweet dumplings are decorated with powdered sugar, sour cream, vegetable oil, poppy seeds, sesame seeds, etc. During the holidays, this dish is topped with whipped cream.

While in, we tried a variety of different types of dumplings. I liked the dish. Let's tell you a secret: for the New Year's table we will prepare several overseas dishes according to recipes brought from different countries.

The dumplings will remind us of the Czech Republic. You might also want to take yourself on a culinary trip this New Year. So, keep several dumpling recipes at once. These are potato dumplings, bread dumplings and fruit dumplings.

The portions are quite large. So that there will be enough for both hosts and guests to try.

Ingredients:

500 grams of crumbly potatoes 1 egg 2 pinches of salt 80 grams of wholemeal flour 80 grams of semolina 4 liters of boiling salted water

Boil the potatoes in their skins. Before it cools down, remove the skin and mash it. Place the resulting mass on the work surface, make a depression in it and break 1 egg into it, add 2 pinches of salt, flour, semolina and knead the dough. It should turn out thick. Form the dough into 5 oblong dumplings (mini loaves) and immediately place them in a saucepan where 4 liters of salted water is already boiling.

Cook the dumplings for 15 minutes over medium heat, turning them over about halfway through cooking. Cut the finished dumplings into slices.

Ingredients:

15 grams of yeast 1 teaspoon of sugar 400 grams of wholemeal flour Pinch of salt Yeast 3 yolks 1/8 liter of milk Yesterday's bun (unsweetened) 40 grams of butter 4 liters of salted water

Grind the yeast with 1 teaspoon of sugar until mushy. Sift the flour into a bowl; while sifting, add a pinch of salt to the flour. Then add the yeast, yolks and milk to the bowl. Knead the resulting mass thoroughly with your hands or a wooden spoon. As soon as the dough stops sticking to your hands or spoon (it starts to lag well), the dough is ready. It should be absolutely smooth, with bubbles bursting on the surface. Once you have succeeded, leave the dough to rise in a warm place for 1 hour.

While the dough is preparing, take yesterday's bun, cut it into cubes and fry it in butter. 5-10 minutes until the cubes become crackers. Let them cool and then stir into the dough.

Dust your work surface with flour and form the dough into two oblong loaves, cover with a towel and leave to rise for 15 minutes.

In a large saucepan, bring 4 liters of salted water to a boil and place the first loaf in it. When the water boils again, add the second loaf and bring to a boil. Once the water comes to a boil, carefully remove the loaves from the bottom with a long spoon or spatula. Reduce heat and simmer for about 20 minutes. Turn the loaves over halfway through cooking.

Let's check for readiness with a wooden splinter: if the dough does not stick to it, the dumplings are ready. They can be removed from the water and cut into slices with a knife or fishing line. Serve as a side dish for various dishes.

Ham dumplings

Chicken dumplings turn out tender and tasty. They will not leave anyone indifferent. They are consumed on their own, with sauce or side dish.

Ingredients:

Flour - 300 g
Eggs - 2 pcs.
Milk – 200 ml
Vegetable oil - 1 tbsp.
Salt - 1 tsp. or to taste
Chicken legs - 250 g
Garlic - 2 cloves
Ground black pepper - a pinch

Step-by-step preparation of leg dumplings:

Pour the flour onto the table in a heap and make a well in the middle into which place the eggs, butter and salt.
Then slowly pour in the milk and knead the dough so that it does not stick to your hands.
Form the dough into small balls and shape into a thin round cake.
Remove the meat from the legs and grind through a meat grinder.
Combine minced chicken with crushed garlic. Season with salt and pepper.
Place 2 tsp of chicken filling in the middle of the tortillas. and pinch the edges of the dough.
Place the leg dumplings in a pan of salted boiling water and cook for 10 minutes over low heat.

What are dumplings

A little history.

Contrary to the idea of dumplings as an exclusively Czech dish, similar types of dishes are also found among their neighbors: Slovaks, Austrians, and Bavarians. Both the dish itself and the word that denotes it came to the territory of the modern Czech Republic only 200 years ago, at which time it also appeared in the traditional cuisines of neighboring territories: Slovakia, Austria and Bavaria. The word knedlík comes from the German knödel. At one time, Jan Hus, in the process of his struggle against German dominance, proposed calling the dumpling a cone. This is what yeast dumplings are called in South Moravia.

This dish came into Czech cuisine at the beginning of the 19th century and quickly became a symbol of this country. As the already mentioned Jan Neruda wrote, “plum dumplings are the most valuable national treasure of the Czechs, this is what they gave to the world.”

Dumplings come in different varieties: made from dough, potato or wheat, with lard and cheese, with fruit, meat or other fillings. They are also prepared in different ways: boiled, fried, stuffed, baked. And they serve it differently too.

The methods of preparing them are just as varied: there is boiling, frying, stuffing, and baking. The presentation also differs. Most often, dumplings are served as a side dish - with meat, poultry or soup. However, there are also dessert options: dumplings sprinkled with grated cheese, sugar and butter, dumplings with fruit, dumplings with poppy seeds...

Photo of Czech dumplings

If you're in Prague, be sure to try dumplings at the restaurants in Prague that are worth visiting. And at home you can make your own dumplings, giving yourself some memories of Prague in your own kitchen.

Czech dumplings: recipe No. 1 - dessert with cherries

dry yeast - 0.5 tsp;
sugar - 3 tbsp. l.;
warm milk - 125 ml;
flour - 375 g;
salt - 1 chip;
egg - 1 pc.;
pitted cherries - 400 g.

Dough: dilute yeast in 3 tbsp. l. warm milk, add 0.5 tbsp. l. flour, 1 tsp. sugar, mix and leave for 15 minutes. Then add the remaining milk, salt, egg, sugar. Knead and leave for 40 minutes.

Filling: pitted cherries. Or strawberry. Or plum. Or applesauce. Or a banana. Can be defrosted. It is not advisable to add sugar - the filling may leak.

Preparation: roll out the flatbread with your hands, put the filling inside, carefully seal it.

Steam cooking (steamer or multicooker in “steam” mode). Cooking time depends on size, usually 15-25 minutes.

You can serve without anything, with butter, powdered sugar or with the original nut filling: chop the walnuts, fry them with breadcrumbs.

Czech dumplings: recipe No. 2 - potato with minced meat

potatoes - 1 kg;
minced meat - 600 g;
eggs - 2 pcs.;
flour - 2/3 cup;
onion - 2 pcs.;
kefir - 1/3 cup;
salt, ground black pepper, black peppercorns, bay leaf - to taste;
vegetable oil.

Dough: boil the potatoes in their jackets, cool, peel, grate on a coarse (this is important) grater. Add eggs and kefir, flour, salt and pepper.

Filling: finely chop and fry the onion, mix with minced meat, salt and pepper.

Preparation: make small flat cakes from the dough, put minced meat in the center, pinch it into a ball shape.

Cooking: throw one at a time (this is important) into boiling water (peppercorns and bay leaves are added to the water), cook for 8-10 minutes, stirring gently. Remove with a slotted spoon and serve hot. You can use it with sour cream, or you can use it with kefir sauce (mix kefir + dill + garlic in a blender). Or you can do it with sauerkraut.

On the Internet you can find recipes for Czech dumplings with photos that tell you step by step and show the process of preparing the dish. Bon appetit!

One of the main features of Czech national cuisine is, perhaps, its mixed character. In any Prague cafe and restaurant, guests can try dishes with Austrian, German, Hungarian and original Czech “roots”, the recipes of which are several hundred years old.

Czech cuisine is characterized by abundance, caloric content and fat content. Typical of the Czech table are thick soups, variously prepared meats, potatoes, stewed and sauerkraut, liver, fried sausages, porridges, sweet strudel and, as well as fried carp for Christmas. Not the least place in Czech cuisine belongs to various sauces and cheese, which are added to salads and fried in batter. Well, perhaps the most Czech dishes are (pečené vepřové koleno) and dumplings (knedlík). Such a dish as dumplings is found in Austria, Germany, Poland, and Hungary, but the most popular dumplings are primarily in the Czech Republic.

What are dumplings and what are they like?

Dumplings are pieces of boiled flour or potato dough. Dumplings are very filling and high in calories. It is believed that dumplings with gravy and sauces are the best side dish for meat dishes and cabbage.

Of course, the classic version is dumplings made from yeast dough, as well as potato dumplings. They perfectly highlight the taste of meat, fish, and stewed cabbage. Czechs are also very fond of bread dumplings: simple and stuffed with liver, meat and onions.

In addition to traditional flour, bread and potato dumplings, Czechs prepare dumplings from meat, cottage cheese and semolina, and even as a dessert, using sweet dough and fruit or chocolate filling and always a sweet sauce or gravy.

A little history of dumplings

Flour balls made with water and eggs were familiar back in ancient China, Egypt and Rome, and in the Czech Republic, dumplings were already known in the Middle Ages. True, they were called differently back then - “bays”. This was also boiled dough or soaked and then fried stale bread. At first, only the lower classes ate dumplings, since flour was the most accessible and cheapest product. Since the 17th century, buhtichka dumplings began to be prepared in rich houses, served as a side dish for vegetable and meat dishes and as a sweet dessert.

The name “Dumpling” comes from the word “Knödel”, which in German means “knot, dumpling”. This name came to the Czechs at the beginning of the 19th century along with various types of dishes, fillings and tastes.

How to prepare and what to serve with dumplings

Despite the huge variety, all dumplings are prepared according to the same principle: first, dough is mixed from different products, pieces of which are rolled into small balls, adding filling, if provided;
these balls are then boiled and served with sauce or gravy for the main dish or side dish. As for sweet dumplings, poppy seeds, chopped roasted nuts, fruits and even marmalade and chocolate are used for their preparation, and melted butter, jams, preserves, and fruit syrups are used as sauce. Simple dumplings cook quickly, but preparing filled dumplings takes time. By the way, in Prague you can buy semi-finished products of various dumplings in the form of frozen “sausages”, which housewives cut at home into pieces of the desired size.

What is the Czech Republic famous for? Not only with stunningly beautiful castles and beer, known to every connoisseur, but also with its wonderful cuisine! Hearty and very tasty dishes of Czech cuisine will surely delight you!

Dumplings in German

Dumplings were first prepared in Germany, where their name “knodel” actually came from.
German dumplings, the recipe for which is presented, is a simple, tasty and at the same time unusual dish. Ingredients:

Bread – 500 g
Onions - 1 pc.
Milk – 100 ml
Eggs - 3 pcs.
Parsley - bunch
Vegetable oil - for frying
Salt - 1 tsp. or to taste
Ground black pepper - a pinch
Breadcrumbs - 2-3 tbsp.

Step-by-step preparation of dumplings in German:

Cut the bread into medium pieces.
Peel the onion, chop and fry in a frying pan in vegetable oil until golden brown.
Wash and chop the parsley.
Combine bread, onion, parsley and pour in milk.
Stir and add salt, pepper and bread.
Knead the dough until smooth and thick.
Form small balls that roll in breadcrumbs.
Boil salted water and place German-style dumplings in it.
After boiling, cook the balls for 5 minutes over low heat.

Recipe 6: how to make dumplings with minced meat

Potatoes (Medium size) – 5 pcs.
Wheat flour / Flour - 0.5 cup.
Chicken egg - 1 pc.
Minced meat (I can’t say the exact quantity, I use it by eye) - 300 g
Onion (Small) – 1 pc.
Spices (To taste)
Salt (To taste)

Here are our ingredients! Potatoes, flour and egg for dough! (potatoes should be medium, I had small ones because I didn’t have anything else) Onions and spices for minced meat! (this is an amateurish matter; I use “seasoning for minced meat”; when there is none, I replace it with something else).

Let's cook the potatoes in their jackets! While it is cooking, saturate the minced meat! Add finely chopped onion, seasoning and salt to it! Mix everything thoroughly! Cool the potatoes, peel them...

Peeled, cooled potatoes, three on a fine grater! We put it on the table, sprinkle some flour on top, make a hole, break an egg into it, add salt, and knead the dough!

Divide the dough into small lumps. From such a lump we form a flat cake, put minced meat in the middle...

We collect the edges of the cake and pinch it! Lubricate your hands a little with vegetable oil...

We take the resulting lump and roll it in our hands to make a round “bun”, flatten it a little and put it on a dish! In this way we sculpt until the dough or filling runs out) or all at the same time.

Dip our dumplings into boiling water, add bay leaf, allspice, salt, stir! Cook for 5-7 minutes from the moment they pop up! I serve with sour cream and a little butter! Can also be served with fried onions and lard! It's not for everyone! Bon appetit!

Cooking dumplings according to Czech recipes

Modern Czech cuisine has several dozen different dumpling recipes. As an example, here are some of the most popular and fairly simple methods of preparing this dish, which you can certainly reproduce at home:

Bread dumplings

This is a classic recipe that has been around for centuries. Usually this dish is prepared from yeast dough (but it can also be made from yeast-free dough). To create these flour dumplings you will need:

wheat flour - 500 g;
milk - 200 ml;
yeast - 20 g;
egg - 1 piece;

Heat the milk without bringing it to a boil. Dissolve the yeast in it. Add the remaining ingredients, stir, and then knead the dough vigorously for several minutes.

Let it sit and rise in a warm place for at least thirty minutes. After this, form small balls from the dough and boil them in boiling water.

The cooking time depends on the size and number of dumplings (as a rule, it is no more than 15-20 minutes). To make sure that the balls are ready, pierce one of them with a fork - if it remains dry, then the dish can be served.

As a rule, they are eaten with sour cream or onions fried in oil.

Curd dumplings

As a rule, they serve as dessert. They are often supplemented with various sweet fillings: fruits, jam, honey, nuts, syrups and other ingredients.

We offer a very simple and quick recipe for cottage cheese dumplings. To prepare it you will need the following products:

cottage cheese - 200 g;
egg - 3 pcs;
flour - 1 cup
grated zest of one lemon
sugar - a quarter glass;
nuts, raisins, vanillin - to taste.

Sift the flour. Add eggs and salt to it and stir well. For the filling, combine cottage cheese with all other ingredients. Roll out the dough into a not too thin layer and divide it into small squares.

Place the filling in the center of each piece and form dumplings. Throw them into boiling water and cook for about half an hour. Decorate the finished dish with powdered sugar on top and serve with any jam or preserves.

Potato dumplings with meat (bacon)

This is one of the most common and favorite options for preparing dumplings by Czechs. The following products will be required:

potatoes - 5-6 pcs;
meat (for example, bacon or smoked beef) - 300 g;
egg - 1 piece;
onion - 1 piece;
flour - 3 tbsp. spoons;
butter - 30 g;
salt and pepper to taste.

Boil the potatoes and mash them into a puree. While the potatoes are cooking, you can make the filling at the same time. To prepare it, chop the onion, fry it in butter, and then add the bacon chopped into small pieces and cook everything together over low heat for 10 minutes.

When the mashed potatoes have cooled, add the egg, flour and knead the dough. Form dumplings. To do this, make small cakes from the puree, place a teaspoon of meat filling in the center of each of them and roll into balls.

Boil the dumplings in salted water. When they rise from the bottom to the surface, wait a minute or two, remove them from the water and serve immediately. As an addition to this dish, sour cream, fried onions with herbs, stewed vegetables or meat broth will go well.

Potato dumplings with cheese

This recipe is in the form of a short video:

As you can see, all of the above recipes are quite simple to make and do not require a lot of time or the availability of any expensive products.

If you have at least some culinary skills, you can always easily master any of these recipes and experience the amazing atmosphere of the Czech Republic without leaving your home.

We wish you success in mastering culinary skills and bon appetit!

Dumplings are considered a traditional dish of Czech cuisine. Of course, they are prepared in other countries of the world, but here they are especially popular. They are served in local restaurants, cafes and pubs, and, of course, prepared at home. In addition to the classic ones made from wheat flour, the Czechs also love potato dumplings - made from potato dough: plain or stuffed with liver, meat, bacon and onions. There are at least a hundred recipes for dumplings. Today you will learn how to cook delicious Czech potato dumplings with bacon.

Fruit dumplings

Sweet dumplings are especially tasty in the Czech Republic. They can be served as a dessert, or can be prepared as a separate dish, for example for breakfast.

Ingredients:

15 grams of yeast 40 grams of sugar A pinch of salt 250 grams of wholemeal flour 1 egg ¼ liter of milk 1 packet (20 grams) of vanilla sugar 20 plums or apricots 3 liters of salted water 200 grams of butter 150 grams of powdered sugar 400 grams of grated dry cottage cheese

Grind 15 grams of yeast into a paste with 40 grams of sugar and a pinch of salt. Sift the flour into a bowl, add yeast, egg, milk and vanilla sugar. Knead all this into a dough. When kneading the dough, sprinkle it with flour and leave to rise for 45 minutes.

Then roll out into a layer and cut into 15-20 squares. Wash the plums or apricots and remove the pits. If the fruit is not sweet enough, add a little sugar in place of the pit. Place the fruit in the center of the dough square and, with wet hands, carefully roll it into a ball. Leave them directly on the table and give them time to rise.

Bring 3 liters of salted water to a boil, add enough dumplings so that they can float freely, and cook for 8-10 minutes over medium heat. Remove the finished dumplings from the water, pierce them with a fork and place in a warm place until all the dumplings are ready.

You can serve the dumplings with butter (to do this, it is advisable to melt the butter and pour the butter on top of the dumplings), sprinkle with cottage cheese or with powdered sugar. We sprinkled with coconut flakes purchased from .

Bon appetit!

Sincerely,

Czech cuisine is the most important element of the national culture of this beautiful country. Czechs are proud of their traditional dishes. Many of them are famous all over the world and are known to all connoisseurs of good cuisine. One of these items of national pride is, of course, dumplings.

An amazingly satisfying, tasty and easy-to-make dish that is served in all Czech restaurants. When traveling to the Czech Republic, you should definitely try real dumplings in order to fully experience all the charm of the local cuisine.

Video recipe

Take some time and watch a video with step-by-step preparation of potato dumplings.

Knedli

An unusual but very simple dish that you won’t spend a lot of time or money preparing. Prepare it for yourself and your family. Write your recipes and impressions in the comments. Bon appetit!

The culinary Czech Republic is, of course, dumplings - one of the most beloved and famous dishes. There is a common Czech joke that residents of this country can eat their favorite dish for breakfast, lunch and dinner.

Dumplings are close relatives of Ukrainian dumplings, boiled in boiling water or steamed, and originated in the 19th century. In addition, both Austrians and Slovaks also claim that dumplings are their national achievement. It doesn’t seem like a unique dish, but if you try it, you’ll get a lot of pleasure, and even ask for more.

History of appearance

They appeared in the Czech Republic back in the Middle Ages and were originally “food for the poor.” Only at the end of the 18th century did minced meat begin to be added to this “bread”, and the dish became worthy of the table of the rich.

They are rarely used as an independent dish. This is a good side dish for meat delicacies, especially if there is gravy.

Recipe

The number of products is arbitrary. Cut stale bread is soaked in milk (plain water). Then knead the soaked bread with a fork into a homogeneous mass, add mashed boiled cold potatoes, a raw egg, mix everything thoroughly and add some salt. Season to taste with your favorite spices: black pepper, cumin. If the mass is a bit runny, then add flour and knead the dough.

Since the mass does not hold its shape, in the old days it was “packed” in a linen napkin and suspended at all 4 corners over boiling water, thus obtaining the design of a steam bath.

Modern housewives place the “semi-finished product” in a water bath and, after boiling the water, keep it for about 30 minutes. The appearance will not seem very presentable to you, but it’s all about the taste - portioned pieces will become much more appetizing thanks to the meat gravy.

Serving options

Let us remind you: dumplings are a special bread that is steamed. They can decorate your table as a stand-alone dish or as an excellent side dish. In the first case, the Czechs advise filling them with cottage cheese, fruits, and berries. Flour dumplings are not necessarily sweet: the dough, seasoned with salt and spices, can be filled with fried onions, meat or lard.

Are you visiting and have permission to dip the sauce with the last piece of dumpling? Well, that means you enjoy the respect of the entire owner’s family. Because a guest from the rank of “uninvited” will not be allowed to do such a thing in the Czech Republic under any circumstances.

Recipe

The legendary character of Jaroslav Hasek - the brave soldier Švejk - openly declared his passion for dumplings. With a fading voice, he confessed his love for this dish: they say that dumplings with sauerkraut are the most delicious in this world. Here it is - the favorite recipe of the literary hero:

flour – 500 gr;
milk – 400 g;
yeast – 30 g;
salt – 0.5 tsp;
oils – 50 g;
smoked meat;
sauerkraut.

Fry onions, smoked meat, paprika and simmer until half cooked. To this composition add separately stewed sauerkraut and simmer everything together until done. At the end of cooking, enrich the taste with your favorite spices, salt, pepper and garlic.

This is how a hearty, tasty, easy-to-prepare dish of Czech cuisine will delight you.

Now it’s time to say “Dobrow chuť!”, and let your appetite, inspired by the aromas of dumplings, be truly pleasant!

Dumplings are a Czech national dish; you can make hearty potato dumplings or sweet cottage cheese dumplings with interesting fillings!

Czech dumplings are an ancient national dish. Small koloboks are made from mashed potatoes. Tender dumplings are traditionally boiled in salted water and served with meat, mushrooms or your favorite sauces. This delicious delicacy will briefly transport food lovers to ancient Prague.

Flour - 100 g
Potatoes - 300 g
Water - 1 l
Eggs - 1 piece
Salt - 0.5 tsp
Butter - 50 g
Sour cream – 50 g

Fill the washed potatoes with cold water and cook in their skins for 30 minutes. Then, carefully, so as not to get burned by the steam, drain the water from it and let it cool.

Peel the cooled potatoes.

In a deep container, thoroughly mash the potatoes.

Break the chicken egg into a bowl, add salt, and beat briefly with a fork.

Add the egg mixture and sifted flour to the resulting puree. Mix the dough.

Roll the finished potato dough into a ball and place on a cutting board sprinkled with flour.

We form the dough into neat sausages with a diameter of 2-2.5 centimeters.

Pinch off a piece 2 centimeters long from each sausage and roll it into a tight ball.

Place the dumplings in boiling salted water. Cook over medium heat for three minutes after surfacing. Then place them on a plate with a slotted spoon and quickly pour in butter to prevent them from sticking together.

As a result, sprinkle the finished Czech dumplings with herbs and serve hot with sour cream.

How to cook stuffed dumplings

“Empty” dumplings are prepared very quickly; you need to knead the dough, roll it into a sausage, and then boil or steam it. The recipe for stuffed dumplings takes more time, but they turn out tastier; this is a complete dish that can be served separately, and not just as an accompaniment to soup or goulash.

Dumplings are prepared from mashed potatoes with the addition of flour and semolina (for tenderness). You need to knead the dough, divide it into pieces and roll into balls, placing each filling - fried bacon and onions. Then boil these balls until cooked and pour over the remaining frying mixture. They are no more difficult to prepare than regular dumplings. But the dumplings have a more delicate taste; the potato shell is soft and harmonizes perfectly with crispy bacon and onions. Very tasty and filling!

Total preparation time: 60 minutes Cooking time: 20 minutes Yield: 17 pieces

How to decorate and complement a dish

You can complement the dish with finely grated cheese, chopped herbs, and mushrooms.

A variety of sauces are served for dumplings: tomato, meat, cream, pesto sauce. Serve them separately in gravy boats so those at the table can decide for themselves whether to add it or not.
Dumplings are served as an independent dish and as a side dish for meat and fish.

You need to mash the potatoes while they are hot.
This way the dumplings will be more tender. When cold, this vegetable tends to stick together.
Flour
must be added in parts, as the amount of flour may vary depending on the type of potato.
If you make more dumplings than you need, freeze them like dumplings
.

Since this dish is prepared in different countries under different names, the cooking methods may vary. Find the recipe that suits you best by trying different recipes. Try cooking.

Well, who doesn’t love homemade, fragrant, hot pies. In order to prepare the most delicious pies, you need to know... Therefore, be sure to look at the recipe for dough for kefir pies.

You can also use . Using any dough of your choice, prepare fragrant -fried meat pies-.

Recipe 2, step by step: Czech dumplings

The potato babies turned out very tasty, aromatic and filling - a real dream for a picnic!

Boiled potatoes 400 g
Mushrooms 200 g
Lard 75 g
Eggs 1 pc.
Onion 2 pcs.
Pickled cucumbers 2 pcs.

Additionally:

50 g of fresh herbs (parsley, cilantro, dill);
2 g ground black pepper;
50 – 80 g wheat flour;
2 pcs. black peppercorns;
50 g bacon;
2 bay leaves;
15 g table salt;
1 g ground nutmeg;
500 ml water;
10 ml lemon juice.

Cut the lard into small squares or sticks.

We wash the mushrooms, clean them of rotten parts and cut them into slices. We remove the peel from the first onion and cut it into cubes or simply chop it.

Peel the potatoes and chop them.

Then put the potato and onion mixture into a piece of gauze and squeeze out the juice thoroughly.

Cut the pickled cucumbers into strips or longitudinal bars.

Remove the egg from the refrigerator at least 20 minutes before starting to prepare the dough.

Pour the lard into a frying pan and place it over medium heat.

Fry the ingredient for approximately three to four minutes, stirring frequently. After this, add the prepared mushrooms to the lard and simmer the mixture for about five more minutes.

Add the chopped first onion, mix the mixture and fry it until the onion turns golden.

At the last stage, add ground black pepper and chopped herbs to the frying. Add flour, stir the slightly thickened mass and remove the pan from the heat.

Add lemon juice and egg to the potato-onion mixture. Mix the mixture thoroughly using a spatula or spoon. After this, add salt and nutmeg and mix again. Let the dough sit for a bit, then check its viscosity - it should stick well. If this is not the case, then add a little wheat flour to the dough. Fill the pan with water and place over medium heat, bringing the liquid to a boil.

Add peppercorns and bay leaves to boiling water. Let the water simmer gently and begin preparing the dumplings: to do this, take a piece of dough with a tablespoon. We spread it on the palm of our hand into a flat cake and place a little filling in the middle.

Wrap the dumpling in a small ball, roll it in flour and place it in boiling water.

In the same way we form the remaining dumplings and boil them in water until they float. After this, we transfer the finished products to a paper towel.

Cut the bacon into fairly small pieces and place in a frying pan.

Place the pan over medium heat and fry the contents for about five minutes.

Then remove the bacon on a paper towel, and place the boiled dumplings in the remaining fat in the pan. Fry the products, constantly turning them, for about five minutes. After this, place the dumplings on a plate, cover them with fried bacon and chopped pickles.

Let the products cool for about half an hour, then serve.

As you can see, there is nothing easier than baking such amazingly beautiful and tasty products in just a few minutes! Just don’t rush to leave the kitchen to drink tea just yet, we still need to come up with an appropriate decoration for our little ones. I recommend lightly sprinkling the dish with ground black pepper, but my mother-in-law pours a thin stream of liquid sour cream over her dumplings, and then sprinkles something on top. In any case, the choice is yours. The design of a dish with dumplings is also simple - just show your imagination and stack the products in an appetizing and very fragrant mound so that guests and family cannot take their eyes off such beauty!