This knedliky—Czech dumpling with sauerkraut (zeli) recipe is formed into a loaf, wrapped in cheesecloth, boiled, then served with bacon and sauerkraut.
Preparation Time
45 mins
Cooking Time
55 mins
Total Time
1 hr 40 mins
Calories
345 Calories
Recipe Instructions
Step 1
Whisk flour, baking soda, baking powder, 1/2 teaspoon salt, and sugar together in a large bowl; make a well in the center.
Step 2
Pour 1 cup milk and eggs into well; stir to blend, adding more milk to make a moist, battery dough, unlike pancake batter. Beat dough for at least 200 strokes, using a sturdy wooden spoon, rolling it over and over in the bowl until smooth and an occasional bubble appears on the surface. Add bread cubes; stir into dough until they disappear.
Step 3
Bring a large pot of water to a boil. Place dough onto a cheesecloth or white cotton cloth; form into a loaf shape. Wrap cloth around loaf; tie ends.
Step 4
Place loaf into boiling water; cook 45 minutes, flipping loaf halfway. Remove loaf from water, unwrap, and cover with a tea towel; set aside for 10 minutes.
Step 5
Cook bacon in a small skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels. Reserve drippings.
Step 6
Add sauerkraut to a saucepan with enough water to cover surface; bring to a simmer over medium heat. Add bacon; season with caraway seeds, salt, and black pepper. Whisk water and cornstarch together in a small bowl; stir into sauerkraut. Simmer about 3 minutes.
Step 7
Slice dumpling loaf. Drizzle servings with reserved drippings; serve with sauerkraut.
