60 MINSSIDEBAKERYVEGETARIANFREEZER-FRIENDLY ❄️

Parená Knedľa

Traditional Slovak steamed yeast bread dumpling for rich braises and velvet cream sauces.

YIELD2 Large Dumplings (8–10 Portions)
PREP20 mins
COOK20 mins

Ingredients

Yeast Starter

  • 120 ml Whole milk, lukewarm (~37°C)
  • 7 g Active dry yeast (or 20 g fresh yeast)
  • 5 g Granulated sugar

Dough

  • 500 g All-Purpose (AP) flour (unbleached, standard US)
  • 130 ml–150 ml Whole milk, lukewarm
  • 1 Large egg (room temperature)
  • 8 g Fine sea salt
  • 15 ml Neutral oil or melted lard

Finishing

  • 20 g Neutral oil or melted lard (for brushing steamer and finished dumplings)

Method

  1. Activate Yeast: In a small bowl, whisk lukewarm milk, sugar, and yeast. Let stand in a warm spot for 8–10 minutes until vigorously foamy.
  2. Knead Dough: Sift AP flour and fine sea salt into a large bowl. Add the egg, oil, yeast mixture, and remaining lukewarm milk. Knead by hand or with a stand mixer dough hook for 8–10 minutes until smooth, elastic, and non-sticky.
  3. First Proof: Shape the dough into a smooth ball, grease lightly with oil, cover bowl with a damp cloth, and let rise in a warm spot for 45–60 minutes until doubled in size.
  4. Shape Loaves: Gently punch down the dough and divide into 2 equal halves. Roll each half into a smooth, oblong log (~20–22 cm long) with rounded ends. Place on a floured surface, cover, and rest for 15 minutes to proof a second time.
  5. Steam: Set up a wide pot with a steaming basket or cloth lined above gently boiling water; grease the steamer surface well. Place one loaf inside, cover tightly with a domed lid (wrap lid with a clean kitchen towel to catch drips), and steam over medium heat for 20 minutes without opening the lid.
  6. Pierce & Brush: Immediately upon removing the lid, pierce the knedľa in several spots with a thin wooden skewer to release trapped steam and prevent collapse. Brush the entire surface with melted fat or oil. Slice into 1.5 cm thick rounds with sewing thread or an unflavored dental floss.
Chef's Tip: Never lift the pot lid during steaming—a sudden drop in ambient steam temperature will cause the dumplings to collapse into a dense, chewy loaf.