Die flaumigste Beilage der Welt - "Böhmische Knödel"

Bohemian dumplings or in beautiful German Bohemian dumplings is an extremely old dish a truly very widespread side dish In our room here in the Banon region but also from Bohemia as mentioned Former Crown Land of the Habsburg Monarchy nowadays Czech Republic by the way And I must say there are endless variations of Czech dumplings I will show you the simplest version today where really nothing can go wrong Just try it you'll see it will win the hearts of everyone sitting at the table We're going now What do we need now for our Czech dumplings Very very little We need a bit of flour we need milk then an egg then yeast or baking powder In my case I take dry yeast you can just break off a piece from the cube And salt that's it and we can start In that case I take my bowl I sift the flour into it By the way to make it simple flour and liquid that is milk in a 1 to 2 ratio It's easy to remember and the rest happens just like that Okay then I'll add the milk here I'll add the salt the egg and finally the cream As I said the cube goes the same way Okay what are we going to do We'll just mix it all together now After 1-2 minutes it looks like this the dough is ready We can take him out I will sprinkle a little flour on him and I will continue processing him by hand I must say you can of course also do it with a dough mixer or a dough kneading machine And we will knead it for about 5-6 more minutes and then we'll see After about 5-6 minutes the dough looks like this and is nice and smooth We will just put it into a bowl especially into the bowl I used before We will let him rest for about half an hour to an hour We cover him with a damp cloth that is a damp towel Put it somewhere warm And we'll just have to wait that long About 40 minutes have passed for me He rose nicely the dough I just roll it out and make two dumpling strands from it I split it in half And by the way I already boiled water in a large flat pot earlier So I don't have to wait now because the dumplings can be added now I go back and forth gently pressing them together so that a seam forms at the bottom I do the same with the other one I do it at the junction so that there is really a smooth ending I wouldn't press it too much so that it can rise nicely and become fluffy This is how it should look in the end Then we wait until the water boils The water is already boiling Very important now a proper spoonful of salt goes in That fits perfectly We can now heat the water of course we mustn't boil it too much just simmer very very slightly And now a little trick Take some oil and rub it in a bit Why Then they won 't stick together Then they will stay nicely apart I will do that with both of them That's it And we can already put them in the water Just place it in Not much happens there Very important put the lid on And leave it for about 20 25 or 30 minutes At 30 you're on the safe side As I said it's not supposed to boil wildly just simmer gently I have to say there's another way as well You put a sieve in here and then the dumplings on top The Czechs do it completely differently They put a cloth in and then the dumplings on top Then another pot It's the same way This is the simplest variant I'll show it to you gladly And now we wait a few minutes I have let them sit for 25 minutes They are ready Let's take a look They have turned out quite well We will now take one out We can actually cut it open now There is the classic method with a knife But the Czechs have their own unique way of doing it Namely with a piece of string And that's really something quite nice One goes and chooses the strength one wants And carries it out so easily And there one sees it can be cut very easily I just go there and make a slice As thick as I want the dumpling or this slice to be Then you see it how it looks You can see there beautifully how it has risen And now we will of course be charged I take a small piece out of it This is very fluffy and soft And it smells so good It's something special This is it People this is just something special It's not a Semmelknödel in that sense but really a Bohemian dumpling That's really nice Try it out You can eat it like that of course Rather rarely Then you need good pork roast with it Video here above Very nice Or to a goulash Any kind of goulash This is really a very nice side dish I wish you all the success I have had And above all that it tastes as good to you as it does to me All the best for that Good luck to you