Czech Bread Dumplings - How to Make Bread 'Knedlíky' - Food Wishes

As promised, these are the Czech-style bread dumplings pictured under our recently posted Bohemian Orange Chicken. The hardest part of that video was not letting these dumplings steal the show, but now they finally get their turn to shine. Figuratively, and once covered in a nice, rich gravy, they’ll literally shine as well.
Enjoy!

[BJ-Hawk]

Wow, I can't believe Chef John actually made something super traditional from my home! I never looked up how to make them, because they are super available basically everywhere, but I sure do know how to eat them :D And I can't recommend enough to pair them with Gulash (and a glass of cold czech beer, or few of them), however it goes together with SO SO many dishes. And Chef, the best way to reheat them is to steam them over water for literally two minutes, that way they still retain their absorption powers. And, when you don't have any sauce left, but still some dumplings, it is quite popular to fry them cubed on lard (not butter) or on dry pan, when they are browned pour in beaten egg and basically make scrabled eggs with them. There is so many Bohemian dishes almost unknown in the world that are to die for, but not for everyone! We don't joke around with making the dishes healthy :D

[coolcatb]

Oh! Chef John, am I happy you chose knedliky! For once, I can truly say I am a "connaisseur", since my mother was born in Prague, and I grew up on the stuff. She would make them at least once a week. As you said, czech cuisine usually involves thick gravy and fat pieces of meat. But instead of forming the dough into a loaf, my mother would spoon the it into boiling water, so we would have little balls of dumpling bread. Braised pork and sauerkraut with knedlikies is divine. My mother also had a secret spinach sauce, very thick and rich, that's simply delicious with those. Boy did you bring back memories! Thank you for those. 💗

[ouxu]

A traditional way of eating leftover dumplings is, cube them up and pan fry them in a bit of duck/pork fat that is usually left over, and once fried you crack in an egg or two and scramble it
Recommend eating it with pickles or pickled beetroot, it’s delicious

[amandagregg]

Everyone should make these immediately. If you've never had a Czech bread dumpling, you are in for a treat. They really are one of the great accompaniments for a stew.

[langlangcech]

As a Czech, I'm very pleased our cuisine made it on Food Wishes. On the other hand, I have winced more than once while watching you cook and slice them, chef John.

[RaijuTheTiger]

This was my FAVOURITE thing growing up! My dad made it all the time before the end of his time came. <3 I appreciate this video a lot

[gemab.]

Awwww, knedlíky! They go with everything. With guláš or a killer svíčková. You made my day showing a classic from old good Czech cuisine. There are tons of different knedlíky. The potatoe ones are awesome too

[oeM]

Now you have to make the beef tenderloin roast with root vegetable and cream sauce, chef John! Because THAT is what pairs best with these bad bois. Ask your Czech friend - it's "svíčková na smetaně"
Also, knedlíky can be re-heated in a steaming basket or in a microwave-safe plastic bag in a microwave.

[Retetionretention]

This meal changed everything. This meal cured my depression, my anxiety, it gave me hope, it gave me motivation, it gave me good mental health, it gave me house, money, a job, friends. Ever since i started to eat this every morning i was happy. Now im chilling in my luxury apartment in dubai . Man life is good. Thank you man!

[alicealice]

MY CULTURE!!!!
I GREW UP EATING THESE!!
GO GIVE US EVERYTHING FATHER JOHN

[charlessterba]

thanks for this! don't be afraid to showcase some more czech food! super underrated cuisine

[ChristinePiecyk]

I can’t believe you made these! My grandparents used to make these dumplings using actual white bread & served them on New Year’s day with pork loin. The recipe died with them, until now! Can’t wait to try this!!!

[joseantoniofernandez]

this brings so many memories from when I used to live in Prague!

[peterwolkosky]

Chef John, all I really wanted for my birthday was a freakishly small wooden spoon. Instead I received the most touching wonderful wishes from the alpha and omega of my bodega. Thank you for the many many gifts you've given me which I am so happy to share with my friends and family. I have dumplings to go make now. Much love. P.

[TessaTestarossa]

Oh my stars, I almost had teary eyes watching chef John make something from my homeland. And judging by the comments, I'm not the only one. :D We're always so happy when our tiny country gets some recognition. =)

[FPSmoto]

Carraway seeds are a great thing to add to the dumpling dough before cooking. I'm personally not a fan of biting into a whole seed, but if you ground it up like peppercorns, it gives it an amazing flavor that pairs well with duck or chicken.

[raymondvandorpe]

I grew up eating these with pork chops (or loin roast) and sauerkraut. Thanks for sharing this recipe, Chef John! I will certainly given this a try soooon!

[christinasieber]

I have been looking for this recipe for literally decades! It was a favorite dish at a tiny family-run restaurant in Cambridge, back in the 70's. Now I can enjoy it again. Thank you!

[leonagrada]

Chef John, as a Czech who’s watching you for many years, color me impressed! 👌🏼❤️

[mkyker]

Oh, what joy this video brought my family! We moved to the mountains of Central Europe (the Ore mountains), and these dumplings have become a favorite! You nailed it, CJ, when you highlighted the contradiction of moist and absorbent. Not only do we eat these under Goulasch (or simply fried in butter like you showed at the end), but we also put them under a fabulous pickle soup called Soljanka. My 7 year old son (big fan of Chef John) lovingly refers to that presentation style "Farting Soljanka" because as the soup fills the holes of the bread, the air is expressed. These dumplings are filling, and stretches a meal beautifully to feed a lot of people with only a little stew meat. It's so exciting to see you showing off these traditional recipes! Thank you again, Chef John. ❤️