Parená Knedľa

Mise en Place (Metric)

• 450 g All-Purpose (AP) flour (unbleached)
• 50 g Fine semolina or cornstarch (to mimic hrubá múka crumb)
• 7 g Instant yeast (or 20g fresh yeast)
• 5 g Granulated sugar
• 8 g Fine sea salt
• 1 Large egg (room temperature)
• 260–280 ml Whole milk (lukewarm, ~38°C)
• 20 ml Neutral oil or melted lard (for dough)
• 30 g Neutral oil or melted lard (for brushing steamer & knedľa)

Method & Service Parameters

1. Mix Dry: In a stand mixer bowl, combine AP flour, semolina (or cornstarch), instant yeast, sugar, and salt.
2. Knead: Whisk lukewarm milk with egg and oil. Add liquid to dry ingredients and knead with dough hook for 8–10 minutes until smooth, supple, and pulling clean from the bowl sides.
3. Bulk Ferment: Cover and let ferment in a warm spot for 45–60 minutes until doubled in volume.
4. Shape & Rest: Turn dough onto a lightly floured surface, divide into 2 equal portions (~400g each), and shape into tight, uniform oblong logs (~20cm long). Cover with a tea towel and rest on parchment for 15 minutes.
5. Steam: Brush perforated steam tray or parchment paper generously with oil. Steam dumplings in a combi-oven (100°C, 100% steam) or stovetop steamer for 20 minutes without opening the lid/door.
6. Vent & Finish: Remove immediately from steam, prick 4–5 times with a wooden toothpick to release internal steam pressure, and brush thoroughly with melted lard or oil to keep crust soft. Slice using unflavored dental floss or a serrated knife.