This one is a popular Czech/Hungarian/German dish, though quite popular in other Post-Soviet countries as well. Traditionally made with flour or potatoes, knedliky can be served in a soup (stuffed with mushroom for Belarusian version), served with mushroom sauce, or dressed in any number of ways. In my family, we add one final frying step and serve with caramelized onion and bacon (salo more typically). This particular recipe calls for boiling the potatoes first, however there are versions of dish made from raw potatoes (grated and strained before combining with flour).
- 4-5 baker’s potatoes
- 1-1.5 cups all purpose flour
- 2 eggs
- 4-5 pieces of bacon (or enough salo to render about 0.25 cups fat)
- 1 large sweet onion (finely chopped)
- Salt pepper to taste
Peel the potatoes and place them in a pot of salted water to boil until soft (for mashing).
Drain the potatoes well and return to the pot. Mash them until uniform consistency. You may want to let the potatoes stand for a little while to cool down after this step if you plan on rolling the dumplings by hand. Otherwise, thoroughly mix in the 2 eggs, 1 cup of flour, salt and pepper.
Bring a large pot of salted water to boil. Roll one dumpling for testing. Drop it into boiling water, it should drop to the bottom, and float to the top when it’s done. If it starts falling apart add another half cup of flour to the dough. Make the rest of the knedliky and drop them into the boiling water. Again, cook until they float to the top and remove using a strainer.
At this point, the knedliky are done and ready for serving whichever way you like. For the way my family served them. Fry some bacon in a skillet until crispy, let dry, and cut up into bacon bits. Drain and set aside some of the bacon fat.
It’s important to note that salo is used more commonly in Russia. Finely chop a sweet onion and fry in the bacon grease until caramelized, set aside.
Then using tongues or a spatula, fry the knedliky in the bacon grease (or butter if you don’t want to use bacon) until lightly browned on all sides.
Serve with a side of the caramelized onions and the bacon bits.