The best way to cook dumplings is to use a steamer. If you have ever tried it, you know that the biggest challenge lies in preventing the dumplings from sticking to the steamer's bottom. I have three reliable methods that will ensure your dumplings don't stick and are easily removed after cooking. Pain points: Placing the dumpling directly on the bottom of the basket can lead to sticking problems after cooking. This becomes problematic because the dumpling is hot, and bits of dough might cling to the basket's holes, making them difficult to remove. Moreover, the dumpling's surface may tear as ..read more

Boiled pig ham hock is a fantastic, juicy treat that we Czechs know as Ovar. In some families, it is often made on New Year's Eve or during the pig slaughtering season, which traditionally takes place in the winter months. Want the recipe? Keep reading! Pork has a long tradition in Czech gastronomy, thanks in part to the pig slaughters associated with the festive Masopust period. Czech cuisine is rich in excellent pork recipes, such as Vepřo knedlo zelo, roasted pork belly bites (Výpečky), or oven roasted pork shoulder (Pečená krkovička). Czechs also prepare pork knee in a variety of ways. If ..read more

Are you finding your cooked meat bland? Add a spicy mix of grated horseradish and sweet apples to the plate! In old Czech cookbooks, this apple horseradish condiment was called Vejmrda, and today I have a simple recipe for you to try at home. What is Czech apple horseradish Apple horseradish, known as Vejmrda or Jablečný křen in Czech, used to be a traditional addition to cooked meat, enhancing its flavor perfectly. It was most commonly used during a pig slaughter, which in the Czech Republic traditionally took place in the winter season known as Masopust. Apple horseradish goes best with boi ..read more

Your Czech taste buds will fall in love with this plum butter sauce! The warm sauce makes a perfect accompaniment to a slice of smoked or cooked meat. How about trying it with beef tongue and enjoying a wonderful combination of meat and pleasantly sweet sauce? In the Czech Republic, much like in all of Central Europe, plum butter is widely used in cooking traditional dishes. Plum butter typically finds its use in sweet baking, as a filling for kolache pastries or buchty buns, but the inventiveness of Czech chefs transcends boundaries in gastronomy. Warm plum butter sauce pairs beautifully wit ..read more

Looking for a tasty beef tongue recipe? Come along with me on a journey through Czech cuisine! Today on the menu: slowly cooked beef tongue, served with plum butter sauce. Here is an old-world Czech recipe for beef tongue. It is simmered slowly in water until tender, with an added mix of vegetables and spices. After cooking, the tongue is peeled, sliced, and served warm on a bed of plum butter sauce. For a classic side, add two to three slices of bread dumplings. My tip: As a delightful twist, Czechs also enjoy cooked beef tongue served with fresh bread and grated horseradish with apples, a c ..read more

This white, creamy sauce made from freshly grated horseradish used to be a regular dish in Czech families. Paired with dumplings and a slice of meat, horseradish sauce was considered a comfort food that provided energy for the entire day. ➜ About Czech horseradish sauce Czech horseradish sauce is like a soothing hug for your taste buds! It starts with a velvety roux of butter and flour, then gets richer with a blend of stock and cream whisked into the roux. After some cooking, just before the sauce is ready, I toss in a handful of freshly grated horseradish for a kick. The final step is to bal ..read more

If the Czechs have contributed anything to the world of gastronomy, it's kolache! But don't be confused—there are many types of kolache in the Czech Republic, and this is one of them: Vázané koláče, or in English, tied or folded kolache. Interested in how to make them? Let's get to the recipe. ➜ What is Czech Vázaný koláč? Vazané koláče (plural) are Czech pastries based on yeast dough. The raised dough is rolled out and cut into squares, with a sweet filling (usually made of Tvaroh cheese or ground poppy seeds) put in the center. The opposite ends of the dough are joined over the filling, and ..read more

Are you craving a taste of traditional Czech cuisine? Then try Beleše, soft yeast pancakes. In this recipe, Beleše are generously spread with plum butter and topped with ground poppy seeds for a touch of sweetness, although they are just as delicious served on the savory side. ➜ What are Beleše yeast pancakes? Beleše are palm-sized pancakes made from simple yeast dough with a neutral flavor. The raised pancakes are fried on both sides in a pan and served in the manner of flatbread, either as a sweet or savory side dish. Beleše are an old-world pancakes originating from southeastern Moravia, th ..read more

Czech home bakers most often bake with wheat flour. If you look around in Czech shops, you will find that wheat flour usually comes in three varieties, referred to as Hrubá (coarse), Polohrubá (semi-coarse), and Hladká (fine). As you may have guessed, this is the basic classification of wheat flour based on the fineness or coarseness of its particles. In Czech recipes, the type of flour is indicated in the list of ingredients. But what if you live in the USA and would like to try one of the appealing Czech pastries? What flour should I use when the vast majority of recipes in the US call for ..read more

This Czech spread made from fresh yeast is incredibly easy to make and yet so delicious. Enjoy it on a slice of fresh rye bread for a cozy breakfast or as a quick, healthy snack. ➜ What is yeast spread? Yeast spread is made from fresh yeast that is melted in a pan with sautéed onions. The melted yeast is scrambled with eggs and seasoned with salt and pepper. Then simply spread it on a slice of bread, sprinkle with chives, and serve. In the past, Bohemian grannies (babička) often made yeast spread. They bought yeast in bulk from door-to-door vendors. At that time, yeast was a readily available ..read more