Czech · side
Houskový Knedlík (Boiled Bread Dumpling)
Houskový Knedlík (Boiled Bread Dumpling) reads richness 5.2, sweetness 4.5 and funk & ferment 4.3 on Palate's 0–10 flavor X-ray — a Czech side, about 1 hr 37 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 5.0 / 10
- Sweet & Fruity — 4.5 / 10
- Sour & Bright — 0.5 / 10
- Bitter & Earthy — 0.2 / 10
- Rich & Fat — 5.3 / 10
- Aromatic & Spice — 0.5 / 10
The measured notes (of 18)
Richness 5.2 · Sweetness 4.5 · Funk & Ferment 4.3 · Salinity 3.6 · Umami 2.9 · Nutty 0.6
What's in it (8)
- all-purpose flour — 500 g
- yeast — 21 g
- regular milk — 250 g
- egg — 100 g
- salt — 7 g
- caster sugar — 4 g
- bread — 150 g
- butter — 14 g
Time & effort: about 1 hr 37 min (37 min active) · effort: medium
Nutrition (per 100 g, engine-estimated): 330.1 kcal, 17.1 g protein, 3.5 g fat, 57.6 g carbs
Dietary: Vegetarian · Contains dairy · Contains egg — engine-derived; double-check anything allergy-critical.
How it's cooked (9 steps)
- Whisk the yeast and sugar into the warm milk and leave 10 minutes until it foams.
- Add the flour, egg and salt and beat with a wooden spoon for 5 minutes. The dough is too soft to knead by hand; you are beating it, and you stop when it blisters and comes away from the side of the bowl in strings.
- Cover and rise 45 minutes until doubled.
- Fold in the bread cubes with a light hand, 1 minute, just enough to distribute them.
- Turn out onto a floured board and shape into two logs about 20 cm long and 7 cm across, handling as little as possible.
- Lower them into a wide pan of gently boiling salted water and cook 12 minutes. They must be able to move freely or they cook flat on one side.
- Turn them over and cook a further 12 minutes.
- Lift them out and immediately pierce each one in several places with a skewer to let the steam out, or they collapse into a dense wet slab as they cool. Rest 5 minutes.
- Brush with butter and cut with a length of sewing thread pulled through, never a knife: a knife smears the crumb closed and the dumpling stops soaking up sauce, which is its entire job.
Dishes with a similar flavor shape
- Bolo Lêvedo — Portuguese · Azores
- Ensaymada (Soft Brioche with Butter, Sugar and Kesong Puti) — Filipino
- Challah (Six-Strand Sabbath Bread) — Ashkenazi
- Agege Bread — Nigerian
- Qatayef (Ramadan Stuffed Pancakes) — Egyptian
Keep reading: what richness, sweetness, funk & ferment mean in the flavor lexicon · the world's cuisines, by flavor.
See how this dish fits your palate — take the short taste test →
Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.