Bohemian-American Cook Book/Dumplings
Dumplings.—Knedlíky.
596. DUMPLINGS No. 1.
Obyčejné moučné knedlíky.
Beat two eggs in a bowl, add a cup and a half of milk, a teaspoon of butter, salt, and enough flour to make a thick dough, which can be thoroughly beaten with a spoon. Beat five or more minutes, until the dough is smooth, then let it stand half an hour. In the meantime fry in butter two slices of bread cut into dice, cool and add to the dough. Make dumplings the size of a small apple, dust your hands with flour and roll each into a round ball. Place in boiling salted water and boil 10 minutes. When you place the dumplings in the water, they usually fall to the bottom and would stick, unless you pry them loose with a knife. Then cover tightly and do not uncover for five minutes. They must boil constantly but not too rapidly. This applies to the manner of boiling dumplings in general although the time may vary. Dumplings served with meat should be torn apart with two forks, (cutting with a knife impairs the lightness), and sprinkled with fried minced onion or fried bread crumbs and melted butter. Dumplings are usually done in ten minutes, sometimes longer, as shown in the recipes. Try one by tearing it in halves, if raw inside, boil a while longer.
597. DUMPLINGS No. 2
Moučné knedlíky na jiný způsob.
Cream half a tablespoon of butter, add three eggs, one at the time, adding with each egg a heaping tablespoon of flour, and beat together thoroughly. Then add six tablespoons of milk or cream (it may be a trifle sour) and add with each a tablespoon of flour, beat thoroughly and salt. Brown in butter two slices of bread cut into dice and when cool add to the dough.
598. DUMPLINGS No. 3.
Moučné knedlíky ještĕ na jiný způsob.
Cream a heaping tablespoon of butter or lard, add two eggs, mix together, add half a pint of sweet cream or rich milk, a pound of flour, and beat well, until the dough does not stick, then add four slices of bread cut into dice and browned in butter, and beat thoroughly. Boil half an hour.
599. DUMPLNGS No. 4.
Moučné knedlíky ještĕ na jiný způsob.
Beat three eggs, add a cup of sweet milk, a tablespoon of salt, a teaspoon of baking powder sifted with three cups of flour, beat thoroughly and make five dumplings.
600. RAISED DUMPLINGS No. 1.
Kynuté knedlíky.
In the morning set half a cup of milk, three tablespoons of flour and a cake of compressed yeast. If you wish, you may set dry yeast over night. When it rises, cream a tablespoon of butter with two eggs, add the raised batter, two cups of milk, salt and enough flour to make the dough as stiff as for bread. Beat thoroughly, then knead on the bread-board and when the dough is smooth, place back in the bowl, to rise. When it has doubled its bulk place it on the board, cut into pieces the size of an apple, form each into a ball and let each rise once more on the board. Then boil half an hour in boiling water, in a tightly covered pan. When done, tear each in halves with forks, pour over them melted butter or the fat from duck or geese and serve.
601. RAISED DUMPLINGS No. 2.
Kynuté knedlíky na jiný způsob.
Mix together three fourths of a pound of flour, half a pound of cream cheese, three eggs, a cake of dissolved yeast, salt to taste and enough milk to make a stiff dough. Beat well and let it rise. Then form small dumplings, which should rise once more in a cool place. Then fry them in hot butter.
602. CRUMB DUMPLINGS.
Strouhánkoré knedlíky.
Sift half a cup of flour with a teaspoon of baking powder and mix this with a cup of fine bread crumbs, add half a cup of milk mixed with a beaten egg, salt to taste, mix together. Form three dumplings and boil ten minutes.
'603. DUMPLINGS WITH BACON No. 1.'
Knedlíky špekové.
Cut into dice four slices of bread and half a pound of bacon, and fry both together. Cool, add two cups of milk, three whole beaten eggs and two yolks, salt and mix together. Then add enough flour to form a thick batter, which is beaten thoroughly. Make dumplings the size of apples and boil in salted water. When done, tear each in halves with two forks, sprinkle with bread crumbs, pour over them melted butter and serve with smoked meat. If boiled in the water in which smoked meat has been boiled, they will be especially good.
604. DUMPLINGS WITH BACON No. 2.
Knedlíky špekové na jiný způsob.
Heat a fourth of a pound of diced bacon, add half an onion minced, half a tablespoon of minced parsley and half a pound of diced boiled smoked meat. Fry together until the onion turns yellow. Dice eight or ten slices of bread, add to the rest and mix until the bread absorbs the fat, then cool. Place all on a well floured board, pour over it two or three eggs beaten with half a cup of milk, and flouring your hands well form dumplings the size of a small apple. Boil fifteen minutes.
605. DUMPLINGS WITH SMOKED MEAT.
Knedlíky s uzeninou.
Mince fine a pound of lean smoked meat, add three slices of bread diced and fried in butter, three slices of bread soaked in milk, three eggs and three yolks, two cups of milk, salt and mix together, then add enough flour to make a stiff dough, and beat thoroughly. Make dumplings the size of an apple and boil half an hour.
606. COTTAGE CHEESE DUMPLINGS No. 1.
Tvarohové knedlíky.
Cream two tablespoons of fresh butter, add three eggs and cream again, then add a quart of cottage cheese squeezed dry, salt and mix until smooth. Then add enough farina to make the dough stiff enough to form dumplings. Flour the hands well and roll each dumpling in the flour and place in boiling water, which must boil constantly, or the dumplings would crumble. When they begin to bob around on the surface, take one out, tear in halves and see if it is done. If raw in the center, boil a bit longer.
607. COTTAGE CHEESE DUMPLINGS No. 2.
Tvarohové knedlíky na jiný způsob.
Cream a piece of butter, add three eggs and three yolks, a pound of cottage cheese, salt and mix until smooth, then add enough bread crumbs and flour to form dumplings. Make small dumplings and boil them fifteen minutes in salted water.
608. FARINA DUMPLINGS No. 1.
Krupičné knedlíky.
Cream two tablespoons of butter, add one yolk and two whole eggs, half a cup of farina, salt and mix thoroughly, then allow it to stand one hour. Then make small dumplings; that is, take the dough up on a teaspoon, drop it in salted boiling water and boil half an hour. Take them out with a skimmer, arrange on a dish, sprinkle with bread crumbs and pour melted butter over them. These are nice with creamed pigeons, chickens or veal.
609. FARINA DUMPLINGS No. 2.
Krupičné knedlíky na jiný způsob.
Pour one cup of hot milk or hot water and butter over two cups of farina and stir until it cools, then add three eggs beaten with a little milk, three slices of bread diced and fried, salt and mix together. Then dip your hands in cold water and make small round dumplings. Boil half an hour.
610. FARINA DUMPLINGS WITH SMOKED MEAT.
Krupičné knedlíky s uzeninou.
Cream two tablespoons of butter with three eggs, add two cups of farina and half a pound of finely minced smoked meat, salt and mix together. Take up on a tablespoon and drop in boiling salted water. When done, take out with a skimmer, arrange on a dish, sprinkle with fried bread crumbs and pour melted butter over them.
611. FARINA DUMPLINGS IN CUSTARD.
Krupičné knedlíky v krému.
Make a porridge of two cups of farina and milk or milk and water, cool, beat into it two eggs, a piece of butter, a teaspoon of sugar, salt, mix together. Take up on a teaspoon and drop into boiling salted water. When done, take out with a skimmer and drain dry on a napkin. Butter a pan, dust it with bread crumbs and arrange the dumplings in it. Beat five yolks with a cup of cream and a tablespoon of sugar, pour over the dumplings and steam one hour. Before serving, place in a hot oven a few minutes, sprinkle with powdered sugar and serve.
612. FRESH PRUNE DUMPLINGS No. 1.
Švestkové knedlíky.
Mix together a pound of flour with two beaten eggs and as much milk or cream as will form a stiff dough, salt, beat thoroughly, place on the board and roll out about half an inch thin. Cut into pieces about three inches square and roll each piece around a fresh prune (blue plum) being careful that the dough encases it firmly, otherwise the water would get inside. Place in boiling salted water, boil about ten minutes. Drain, arrange on a platter or dish, sprinkle with fried breadcrumbs, cottage cheese, gingerbread or ground poppy seed, and pour melted butter over all. You may add a piece of butter to the dough and stone the plums, if you wish, putting sugar in the cavity. Fruit dumplings are torn in halves with two forks, and sprinkled liberally with sugar, grated cottage cheese, gingerbread or ground poppy seed, and melted butter.
613. FRESH PRUNE DUMPLINGS No. 2.
Švestkové knedlíky na jiný způsob.
Cream three tablespoons of butter with three of cottage cheese, add three eggs, a pinch of salt, a pound of flour, and enough milk or cream to make a stiff dough. Beat thoroughly, roll the dough out on a well-floured board, cut it into small picces, dust the hands well with flour and roll a blue plum in each piece of dough. Boil and serve as shown in the preceding recipe.
614. FRESH PRUNE DUMPLINGS No. 3.
Švestkové knedlíky ještě na jiný způsob.
Cream a tablespoon of fresh butter, add three eggs, beat together, then add six cups of flour, salt, three tablespoons of liquid yeast, beat together, add enough milk or cream to make a stiff dough, then beat thoroughly and let it rise. When it has doubled its bulk, roll the dough out on a floured board, cut into pieces about two inches square, wrap each around a fresh blue plum, place one next to the other on the board, and let them all rise again, then boil as shown above.
615. FRESH PRUNE DUMPLINGS No. 4.
Švestkové knedlíky ještě na jiný způsob.
Cream a tablespoon of fresh butter, add two eggs and cream well, then add a cup of milk, a tablespoon of sugar and salt to taste, sift two cups of flour with a teaspoon of baking powder and add to the rest. If necessary, add enough flour to make dough about as stiff as for biscuits. Take the dough up on a tablespoon, dip each in flour and form into a ball, then roll out and wrap each around a plum. Boil about fifteen minutes in boiling salted water. They must not overboil, or they would fall. You may use apples cut in quarters, or if small, in halves.
616. DRIED PRUNE DUMPLINGS.
Knedlíky se suchými švestkami.
Prepare dough as shown in the preceding recipe. Boil nice dried prunes until tender with sugar and a bit of lemon rind. California prunes are the best for this purpose. When done, cool and stone, and put two or three in each dumpling. Boil about fifteen minutes. Sprinkle with fried bread crumbs and pour melted butter over them.
617. FRUIT DUMPLINGS, (BOILED).
Ovocné knedlíky, vařené.
Prepare dough as shown for prune dumplings, cut it into pieces, roll each flat and wrap around a stoned peach. If the peaches are large, you may put a half in each dumpling. Boil as shown in the preceding recipe. You may use diced apples, cherries, plum jam or cottage cheese instead of peaches.
618. FRUIT DUMPLINGS, (BAKED).
Ovocné knedlíky, pečené.
Prepare a rich biscuit dough, cut it into pieces, roll each into a ball, roll out flat and wrap in each a peeled and stoned peach. Arrange in a pan, sprinkle with sugar and cinnamon, pour hot water until it reaches one third the height of the pan, cover the pan and place in a hot oven. In ten minutes take the cover off, and bake the dumplings ten or fifteen minutes longer, until brown. Serve with custard, melted butter or cream. You may use apples or cherries instead of peaches.
619. CREAM DUMPLINGS.
Smetanové knedlíky.
Beat six eggs with a quart of cream, add a quart of flour, a pinch of salt and beat well. The batter should be like pancake batter. Dice twelve slices of bread, fry in hot butter, when cool mix with the foregoing. Take the dough up on a tablespoon dipped in cold water and drop into rapidly boiling salted water. Boil about half an hour. Then drain, cut in slices, arrange on a dish, sprinkle with bread crumbs, and pour melted butter over them.
620. POTATO DUMPLINGS No. 1.
Knedlíky z vařených brambor.
Soak two slices of bread in milk, add salt and minced chives, three eggs, minced and fried onion, and a pound of boiled grated potatoes. Beat together thoroughly, form dumplings and boil them in salted water.
621. POTATO DUMPLINGS No. 2.
Bramborové knedlíky na jiný způsob.
Boil six medium-sized potatoes. Peel while hot and roll on the board with a rolling pin. Then form into a heap, make a well in the middle, pour in two beaten eggs, a dash of salt and a cup of flour, knead together and roll, adding more flour, so that the mixture be quite stiff. Cut into six pieces, make dumplings and boil in boiling salted water. When done, halve, sprinkle with melted butter and fried minced onion.
622. RAW POTATO DUMPLINGS No. 1.
Knedlíky ze syrových brambor.
Grate six raw peeled potatoes, drain (not too dry), add enough flour to make a stiff batter, salt, knead, and make dumplings. Boil them in rapidly boiling salted water. You may add one or two eggs if you wish, they will be lighter. Or you may use equal parts of raw and boiled potatoes.
623. RAW POTATO DUMPLINGS No. 2.
Knedlíky ze syrových brambor na jiný způsob.
Place three tablespoons of lard in a saucepan with half a cup of farina and two tablespoons of sugar, stir until the farina is light brown. Grate a plateful of boiled potatoes, add one egg, salt, a fourth of a cup of milk, half a tablespoon of butter and enough flour to make a rather stiff batter, but not too stiff. Make small oblong rolls, about the size of half a finger, and drop them in boiling salted water. When they rise to the top, take them out, drain and place in hot fat and fry light brown.