Thursday, March 27, 2014

Knédli

I'm sorry for the quality of the photo, but I used only my phone's camera. :(

knédli

Well "knédli" (steamed dumping) it's not a Hungarian, but a traditional Slovak and traditional Czech food. We  also tasted it in Slovakia. But "Slovaks in Hungary" are the third largest minority in Hungary, after Romas and Germans, hence the Slovak dishes are also well-known in the Hungarian villages and towns.

One of the unique staples of Slovak and Czech kitchens is not a dish, but a side. There are several dishes that are traditionally served not with the standard helping of rice or potatoes, but with a dumpling. Now, this isn’t typical dumpling. It isn’t a round ball filled with some meats or vegetables. Instead, it is the size of a large loaf of bread. It is sliced, just like a bread would be, and maybe 4 or 5 slices will be served with your meal.
This dumpling is called parená knedľa (steamed dumpling). Sometimes it’s also referred to as the kysnutá knedľa (leavened dumpling). It is commonly served with saucy dishes – such as various goulashes or stuffed peppers. It is a great combination!
Ingredients: 500g of flour (whole wheat or all-purpose), 0.25L of milk, 1 egg, packet of yeast, 1 teaspoon of sugar, few teaspoons of salt, few days old French bread
Prep time: 3 hours (includes about 2 hours to let the dough rise)

For the recipe click on here.

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