Knedliky - Czech Dumpling with Sauerkraut (Zeli) Tasty Recipes

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Knedliky - Czech Dumpling with Sauerkraut (Zeli)

"This became my grandmothers recipe and it has remained a family favored... It must be served with roast red meat, sauerkraut and a pleasant glass of beer. A very traditional way to devour the leftover dumplings tomorrow for breakfast or brunch is to cut them up into cubes, pan fry in a touch butter; then add eggs and milk, and prepare dinner as if you are making scrambled eggs. It's fantastic."

Ingredients :

three cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
half teaspoon salt
half of teaspoon sugar
three eggs, overwhelmed
1 half cups milk, or as wished
4 cups dry white bread cubes
4 slices bacon, sliced into small strips
1 (16 ounce) jar sauerkraut - rinsed and drained
salt and pepper to taste
1 teaspoon caraway seeds
2 teaspoons bloodless water
1 teaspoon cornstarch

Instructions :

Prep : 45M	Cook : 8M	Ready in : 1H30M

In a big bowl, stir together the flour, baking soda, baking powder, salt and sugar. Make a well inside the center, and pour in the eggs and 1 cup of milk. Stir to combination, and upload sufficient extra milk to make a moist battery dough, not like pancake batter. Use a strong wood spoon to overcome the dough as a minimum 2 hundred strokes, rolling it again and again inside the bowl till smooth and an occasional bubble seems on the surface. Add the dry white bread cubes, and stir into the dough until they disappear.
Bring a large pot of water to a boil. Place the dough onto a cheesecloth or white cotton material, and shape right into a loaf form. Wrap the cloth across the loaf, and tie the ends.
Place the loaf into the boiling water, and cook for forty five mins, turning the loaf over approximately half of way via. Remove from the water, unwrap, and cover with a tea towel. Let stand for 10 minutes.
Fry bacon in a small skillet over medium-excessive heat till lightly browned. Set aside. Place the tired sauerkraut into a saucepan, and upload sufficient water to cowl the floor. Bring to a simmer over medium heat. Add bacon, and season with salt, pepper and caraway seeds. Stir together the cornstarch and water; blend into the sauerkraut, and simmer for a couple of minutes before putting off from the warmth.
Slice the dumpling loaf. Drizzle dumpling slices with some of the roast drippings from the pan. Serve with sauerkraut.

Notes :

Try using a Reynolds® sluggish cooker liner on your slow cooker for simpler cleanup.

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