This is a bohemian side dish.

Usually serves with gulash but goes really well with any kind of stew.

You use cubed dried white bread rolls and eggs and milk and butter and then shape it together in a cloth napkin and cook that.

You can slice it and fry it a little to make the slices crunchy.

    • withtheband@lemmy.worldOP
      link
      fedilink
      English
      arrow-up
      3
      ·
      11 months ago

      You wrap the whole thing in a cloth and close it up with thread like a bonbon and Cook that cloth.

      Then you slice it and fry the slices in oil or butter

      I’ll take progress pics the next time I do one. But there’s a lot of recipes if you look for “serviettenknödel”

  • srpwnd@lemmy.one
    link
    fedilink
    English
    arrow-up
    4
    ·
    11 months ago

    Here in Czechia we call them houskový knedlík and we don’t fry them at all.

    And I would say it is most typically served with svíčková na smetaně and other sauce based dishes (we have so many!) but it is also one of the usual sides for gulash.

  • CrayonRosary@lemmy.world
    link
    fedilink
    English
    arrow-up
    3
    ·
    edit-2
    11 months ago

    Looks really good! It’s like the German bread dumplings I make by spooning the dough into boiling water. I love them. Making a big roll out of it and slicing it is an interesting way of doing it.

    Is it cooked at all before slicing?

      • CrayonRosary@lemmy.world
        link
        fedilink
        English
        arrow-up
        4
        ·
        11 months ago

        Hand, spoons, whichever. I don’t necessarily do it traditionally, but the ingredients are are just bread, eggs, milk, herbs, and seasonings.