Recipe Request: Czech Potato Dumplings
I am learning how to make Czech food from my Czech mother in law, who I am staying with now. I would like to make potato dumplings (brambory knedliky) when I return to the states, but they require some kind of coarse flour... I'm thinking making semolina? Does anyone have any ideas or recipes for this?
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6 Comments:
I googled a couple of recipes and one is calling for uncooked baby farina. Cream of Wheat might work for you.
It looks like an almost even number of recipes use bread in place of the potatoes.
therealchiffonade at 8:47AM on 01/18/09
thanks - bread knedliky are more common, but i totally prefer the taste and consistency of the potato ones. thanks for the info, though!
allyn at 11:09AM on 01/18/09
I lived in the Czech Republic for a while and know the type of flour you're looking for -- hruba mouka. It's a lot coarser than our bread flour. A few things I can think of to try: sounds weird, but quick oats ground in a spice grinder or coffee grinder end up with a consistency a lot like hruba mouka. I've used the oat flour in recipes for gluten free friends and it works fine. You could also try coarse ground whole wheat flour from a local miller. Or there's always the cream of wheat option.
meglo91 at 2:19PM on 01/18/09
i have a slovak cookbook from a church, i've made these and they are very good.... don't know if it's what you're looking for but here goes:
bandurkovo halushki
2 large potatoes, grated
1 egg
1 tsp. salt
about 3 cups flour (just regular flour)
mix these ingredients well, dough should not be thin. more or less flour may be used according to the size of the potatoes. put dough on a plate. use knife to scrape off small portion at a time into boiling water. boil about 15 minutes. keep stirring. drain in colander. rince once with water. do not let halushki get too cold. place in bowl.
DO THIS BEFORE MAKING DUMPLINGS:
saute 2 small onions in butter or bacon fat, add 1 head of cabbage, finely shredded. salt and pepper to taste. cook until cabbage is nice and soft...
put this over the warm dumplings.
i've also made these potato dumplings (i also add some chopped parsley in these for a little fresh taste) and served them with chicken paprikash.
there are other dumplings, as well... yes, some are made with farina. they are much lighter and traditionally served in soup....
pooch at 10:09PM on 01/19/09
I think halushky more resembles gnocchi... but I like them a lot, so I will try this. Thanks Pooch!
allyn at 7:12AM on 01/20/09
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KimberlyE at 6:36PM on 02/19/09