mman - Dough - Hamilton College

The dumpling's dough can be yeast, potato (raw wor boiled) or cottage cheese-based. When making a fruit-filled dumpling, one uses a poached sweet bread or yeast dough, although yeast appears to be most common. Either dry cakes or compressed active yeast can be used in for the dough, with the addition of flour. Most modern recipes call for all-purpose flour. Semolina can be added to create a denser dumpling, but by nature these dumplings are fairly dense fair.

Plněné knedlíky dough consists of grated boiled potatoes, flour, salt, a little melted fat and eggs.

Typical Dough Recipe

2 packages dry yeast cakes or compressed active yeast
pinch of sugar
1/4 cup milk (room temperature)
1/4 cup lukewarm water
1/2 teaspoon vanilla extract
1/4 teaspoon grated lemon peel
1/4 cup sugar
1/2 teaspoon salt
3 egg yolks
2 cups all-purpose flour

Sprinkle the yeast and the pinch of sugar over the lukewarm water. Let the mixture stand for 2-3 minutes, then stir it to dissolve the yeast. Set the container in a warm, draft-free place for 2-3 minutes, until the solution has begun to bubble and has almost doubled in volume.
In a mixing bowl, combine the milk, vanilla extract, lemon peel, sugar, salt and yeast solution, then stir in egg yolks, one at a time. Stir in flour, 1/2 cup at a time, to make a medium-firm dough.
Remove the dough to a floured board or table and knead it by pulling the dough into an ablong shape, folding it end to end, then pressing it down and pushing it forward several times with the heals of your hands. Turn the mass of dough slightly toward you and repeat the process. Continue, sprinkling more flour on the dough and working surface if either becomes sticky, until the dough is smooth and elastic. This process should take about 10 minutes.
Put the dough into a large lightly buttered bowl, dust the top of it lightly with flour and cover it with a kitchen towel. Let it stand in a warm, draft-free area for 35-45 minutes, or until the dough has doubled in size and no longer springs back when poked with finger.