We continue our story of our research and search for the missing knedlíky! Plus enjoy an old family recipe as well!
Enjoy part two!
Czech Food, Family, and Culture: The Case of the Missing Knedlíky!
We looked and looked, but were not happy with what we found. It was then that it hit me! What was I doing trying to find this information on the internet when I, as a good genealogist, should be turning to my most trusted resource? So I did just that – I turned to family!
In this case family meant my Knechtl family. This time in the form of my cousin, Barbora. Now if Barbora was not also a genealogy and family-history aficionado, she might have considered me nothing but a crackpot and never connected with me in the first place when we discovered we are actually 5th cousins. But the pull of genealogy is strong and over the years we have remained in close communication. This in spite of her having just had twins join her family!
In deference to the demands of a mother of three, when I sent the email I gave her the full option of not bothering to respond, but in just hours I had not only a response, but a family jewel of a recipe as well!
Barbora began her email with this “Your question is about “chlupaté knedlíky”, “hairy dumplings” would be my translation. They are my favorite dumplings though I never cook them (but my mum and grandma do). This makes me think I have to cook them sometime soon!”
She then took even more time, and while acknowledging there are many ways to make these knedlíky, said these magic words “Here is the recipe from my grandma Vlková, which she wrote many, many years ago so her culinary know-how would not be forgotten.”
So without further ado here it is!
The Family Vlk (and the Knechtl Family) recipe for traditional chlupaté knedlíky!
40 dkg* unpeeled potatoes cooked a day before.
60 dkg* raw potatoes.
10 dkg* flour (we have three kinds of flour according to the size of the grind. This time we use course-grained flour, almost like semolina.
Peel the potatoes cooked a day before and grate them finely.
Peel the raw potatoes. Put a nylon cloth into a bowl and grate the raw potatoes finely onto the cloth. (This cloth must be large enough to contain all the potatoes and cover them like a bundle.) EDITOR’S NOTE – In our home we use a nylon nut milk bag for this.
Wring all the water out of the raw potato bundle by twisting it as tightly as you can and squeezing as hard as you can. (You don’t need the water!)
Split both cooked and uncooked potatoes into two parts.
Mingle thoroughly with your and one half of the cooked potatoes with one half of the uncooked potatoes and half of the flour. If you use young potatoes, add 1 spoon of potato starch.
Form into balls and make 5 or 6 slices of approximately 2 cm high and put straight into boiling water.
When all dumplings are boiling, start processing the second half of the potatoes in the same way.
It may seem a bit complicate but in fact it is not.
The most important thing is to wring all the water from the grated, raw potatoes.
The second important thing is that you cannot make all the mingling at once, because you need to make the slices very fast before putting into the boiling water. Otherwise the mingled mixture would go runny before you managed to make all the slices at once,
* dkg stands for Dekagram. In general terms 10 dkg equal 1 US cup in volume.
We hope you enjoyed our story of The Case of the Missing Knedliky and be sure to let us know how your chlupaté knedlíky turn out!
Onward To Our Past®