The Czech influence on the Polish cuisine -Bohemian dumplings

Poles know the Czech literature, film and history, they often go to the Czech Republic and they are especially fond of delicacies of the Czech cuisine.

The Poles and the Czechs have almost always lived in harmony and the history of both nations are similar. The Poles were baptized by the Czechs. Czech bishop Wojciech  became the first Polish saint. The wife of the first Polish ruler was  Czech. In later centuries the Czech rulers  came from the Polish royal dynasty.

                                                                      Jan Matejko - Christianization of Poland

Polish and  Czech cuisine have become similar to each other in many places  through the centuries of mutual contacts. Seldom in Poland can you  find dishes with the adjective “Czech”.  Czech and Polish cuisine is quite similar. First of all, in both countries  the following dish is very popular:   pork or beef served as simple stew with onions and peppers, cooked over low heat . In addition,  this dish is fried with cabbage and bacon. In the Czech Republic it is also popular to eat potato pancakes which the Czechs, like the Poles, sprinkle with sugar and pour cream on.

The typical Czech dish “Knedliki”( Bohemian Dumplings) is very well known in Poland and it is the only  dish which is a synonym for Czech in Poland.

Bohemian dumplings are cooked by steaming or boiling yeast dough in water. It can be stuffed with meat or fruit, or they might be an addition to  pork stew. Of course, there are several types of  bohemian dumplings . The simplest, called the ordinary, are prepared from the pulp of wheat flour buns with krupczatki, water and yeast. Roll dumplings are different from the usual addition of toast with butter. Potato dumplings are prepared in a similar way as the Polish dumplings. Bohemian dumplings are served  sweet with fruit and thick cream based sauces. They can be filled with strawberries, plums, or peaches.   They are often served for dessert.

The Gniezno Doors -St. Wojciech lands in Gdansk by ship.

At the end there remains nothing else but to give the recipe for Bohemian dumplings.

Bread dumplings with Czech goulash

    0,5 kg pork or  beef, cubed
    1 medium onion, chopped
    2 garlic cloves, minced (optional)
    1/2 teaspoon paprika
    1/4 teaspoon hot paprika (optional)
    1 teaspoon caraway seed
    1 teaspoon marjoram
    salt and pepper, to taste
    2 1/2 cups water
    1 potato  and 1 teaspoon oil

Dumplings

    1 egg, beaten
    1/2 cup milk
    1 cup flour
    1/8 teaspoon baking powder
    1 teaspoon salt
    4 -5 slices white bread, use stale bread, cut into small cubes (trim hard crust off) 

Goulash:.
Sauté onion and garlic in oil until translucent.
 Add meat with spices and sauté till brown.
 Add water; simmer, covered, until meat is tender, about 1 hour.
 Add finely grated potato into the meat and simmer 5 minutes stirring often.
 Serve with dumplings or bread.

Dumplings:.
Mix together beaten egg, milk, flour, baking powder and salt until smooth.
Add bread cubes to batter and mix well.
Make two small loaves. Drop into large pot of vigorously boiling water. Cook 10 minutes, then roll dumpling over and cook an additional 10 minutes. Remove immediately from water and cut ends off to release steam.
Cut into 1 cm slices and serve with  Goulash.

Enjoy!!!