Česky knedliky :) / for money /
The softest ever! :) This is how my grandmother and my mom make them. I saw that there are similar ones, but I didn't find the same recipe as this one, so I'm giving you this "our" version of these wonderful dumplings. goulash, that's how we usually eat them, but I can also use it with some sauce or as your imagination dictates. As Czech cuisine is ubiquitous in my house because of some genes that we draw from there, so this is an indispensable part of the menu. Thank you mom
- Heat the milk to be lukewarm, put yeast and one tablespoon of sugar in a cup and pour lukewarm milk over it. Wait for the yeast to do its thing. Sprinkle flour in one bowl, add a little salt and one egg and oil, when the yeast is done add it and knead the dough. Once you have kneaded the dough put it on warm to rise. Mix the risen dough and roll it out to a thickness of 1 cm, take a glass and use it to cut circles from the rolled dough.
- Then take one pot, as soon as it expands, fill it with water a little less than half and cover it with a cloth that you will tie around it with a rope and put it on the fire so that steam passes through the cloth. Place the dough circles on a cloth and “cook” each one straight for 7 minutes. Note — when you place the circles, cover them with a suitable lid and leave for 7 minutes.
- Coat the finished dumplings a little with oil so that they do not stick to each other. We usually eat it with goulash, that's the custom. However, it can also be eaten with various sauces and sauces or as you see fit.
- The Czechs have a custom when serving them that they cut the balls we get after steaming into slices like real bread. They taste similar, only very very very soft and perforated inside.
- Note: From 1kg of flour, a lot of them fall out, but they are equally soft on the second day. And if you wish, feel free to reduce the amount :)