Knedliky and Czech Pork Roast

I spent a good part of the day between baking and cooking. I baked Czech Pork Roast after baking a shell for a tart. I cooked Knedliky (Czech dumplings) with sauerkraut which was served along with the Czech Pork Roast and steamed green beans (from our garden).

It was delicious.

After dinner, we ate a blueberry tart that I had made.

All three kids are currently snoozing away with full tummys.  I am too full to do anything but what I am doing right now…Sitting on my rear.  :)

Here is my pork roast all rubbed over with a mustard and cumin paste. I placed onions under the roast and poured half a cup of beer over the top. Then, I baked the roast over four hours (see recipe link below) so that it was so tender it fell apart while you ate it. It was simply perfection.

My wooden spoon that I used to stir and stir and stir the Knedliky dough about a million a couple hundred times. I, then, placed the dough into a white dish towel shaped like a loaf of bread and then tied it all shut. This had to be boiled for longer than called for because I made it too thick. Next time, I will make a thinner and longer loaf shape tied a little looser which will cook faster. (See recipe link below).

The Knedliky (Czech dumplings) after it came out of the boiling water. It doesn’t look so yummy here but believe me, it was.

Vilay slicing the Knedliky.

Our Czech supper with a cool glass of rosé.

My blueberry tart.

I don’t really have the recipe down yet. I made it up by having an idea of what may taste good together.
Once I make some minor adjustments I’ll be sure to share it with all of you here.

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Knedliky – Czech Dumpling with Sauerkraut (Zeli) Recipe

Czech Pork Roast Recipe

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Tagged as: blueberry tart, Czech, Czech Dumpling, images, Knedliky, recettes, recipes, Sauerkraut, Zeli