Bohemian dumplings
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Bohemian dumplings are dumplings that are elongated in shape and are cut into slices after cooking. In Bohemia they are usually served with goulash.
The Austrian cuisine knows Bohemian flour dumplings , as well as Bohemian potato dumplings in addition to the Austrian ones .
Manufacturing
Germany
A dough is kneaded from wheat flour, eggs, milk or water, baking powder, salt and nutmeg, as well as bread cubes browned in butter. From the dough, (a few, larger) elongated dumplings are formed, which are steamed or poached in boiling salt water. Yeast can also be used instead of baking powder.
Austria
For the Bohemian flour dumplings , a soft dumpling is made from lightly toasted dumpling bread , egg, flour, milk and salt. The round shaped dumplings are steeped in salt water. The Bohemian potato dumplings are made from a dry mass of boiled, mashed potatoes with plenty of rye flour and cooked in smoked soup; They are served as a side dish to smoked meat in the Mühlviertel .
Bohemian dumplings is a collective name for Czech knedlíky . In common parlance, it is a variant of the yeast dumpling that is specially prepared and shaped. What is less well known is that haze is used for this in the Czech Republic : haze is a grinding that is between actual flour and semolina in terms of grain size ; only flour in the narrower sense is unsuitable for its production. The use of haze in turn gives them the characteristic cut surface.
Knedliky, on the other hand, represent several variants in Czech and are one of the best-known and most popular side dishes that are also known in other kitchens (Bavarian, Austrian and Italian cuisine). Some of the variations best known as bohemian dumplings include:
- houskové knedlíky (Bohemian bread dumplings, yeast dumplings with the addition of toasted bread rolls)
- bramborove knedliky (Bohemian potato dumplings, made by adding boiled potatoes)
- chlupaté knedlíky ( green dumplings made from raw potatoes, with little or no flour)
- tvarohové knedlíky (cottage cheese dumplings)
They are a side dish or dessert in Bohemian cuisine .
variants
In the classic variant, they are made from coarsely ground wheat flour ( double-handle flour , which also distinguishes them from other yeast dumplings), eggs, milk, salt and often with yeast or baking powder . After thorough kneading and a resting time (if yeast is used for up to two hours), the dough is shaped into loaves and wrapped in steam or in slightly boiling water, directly or in a cloth napkin, boiled or steamed for about 20 minutes. The dumplings are cut into finger-thick slices mainly with sewing thread or a dumpling cutter, this gives the slices their characteristic appearance.
Czech dumplings ( houskové knedlíky ) are prepared from a dough in addition to the above-described classical with rolls is enriched. The rolls are mashed while moist, cut into cubes (or slices, if made from croissants ), or added as roasted cubes, which is considered the most elegant variant. Bohemian bread dumplings are usually served with dishes that are rich in sauces, such as Svíčková, or with dishes that contain fat, such as Vepřo-knedlo-zelo (Bohemian roast pork). Leftovers are often cut into cubes and mixed with egg (s) and served fried in butter in a pan.
If a large part of the flour is replaced by boiled and mashed potatoes, the result is Bohemian potato dumplings ( bramborove knedliky ), which are just as common as a side dish (mainly with roast meat with gravy ). They are also popular (in slices) only roasted in butter or lard, formerly a "poor people's meal". If the flour is replaced by raw potatoes, these are also green dumplings in the broader sense (Czech chlupaté knedlíky ).
Some types are filled with bacon , spinach or, in the case of the sweet variants (then dough without salt), with powder or fruit and shaped into balls. The latter can also be made from a dough in which curd cheese is the main component (often with the addition of semolina ), then they are called quark dumplings ( curd dumplings , tvarohové knedlíky ). Whole plums are the most common fruit filling ; Split apricots as well as cherries , strawberries and blueberries are also common, rhubarb is rather rare . They are poured with butter and sprinkled with sugar and served with yogurt, quark and sometimes with poppy seeds or cream.
The fruit-filled dumplings are also served in small portions as a dessert .
Other kitchens
The classic variant corresponds to the Wuchter ones known in the Bohemian Forest , as napkin dumplings they are known in Austrian cuisine and, more recently, in German cuisine. Powidlknödel correspond in their texture and serving form to the Austrian yeast dumplings , but are smaller in the Bohemian form - as with the fruit dumplings, several dumplings are served per serving.
Trade variants
The dumplings can also be made from ready-made dough preparations that are offered everywhere in the Czech Republic, or you can purchase ready-made and chilled dumpling loaves: the latter then only have to be cut and steamed.
literature
- Maria Anna Neudecker, Die Salzburgische Köchin: A book that is designed for both elegant and ordinary kitchens, and which can be used with particular benefit in both , 1810, p.35 , Gute Böhmische Knödel , No. 69
Web links
- Bohemian dumplings - recipes on czechspecials.cz
Individual evidence
- ↑ a b Herrmann, F. Jürgen: Textbook for cooks . Handwerk und Technik, Hamburg 1999, ISBN 3-582-40055-7 , p. 63 .
- ^ A b Franz Maier-Bruck : The Great Sacher Cookbook . Wiener Verlag, 1975, p. 391, 393 .
- ^ Franz Maier-Bruck : From eating in the country, the great book of Austrian farmer's cuisine and home cooking . K and S, 1999, ISBN 3-218-00662-7 , pp. 263 .
- ↑ http://www.lebensmittellexikon.de/d0000450.php Double-handle flour.