Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large pot, combine 1 liter chicken broth, 1 halved medium onion, 2 bay leaves, 10 whole black peppercorns, and 1 teaspoon salt, bringing the liquid to a gentle simmer.

2. 2

   Carefully place 1 about 550 gram pork tenderloin into the simmering broth and poach for 20-25 minutes until cooked through, then remove the pork and set aside to rest, reserving 0.5 cup of the poaching liquid.

3. 3

   For the Houskové Knedlíky, cube 6 slices of day-old white bread into small pieces and place them in a large bowl, then in a separate bowl, whisk 1 large egg with 0.5 cup milk and 0.5 teaspoon salt.

4. 4

   Pour the egg mixture over the bread cubes, add 2 tablespoons chopped fresh parsley, and gently mix to combine, letting the bread soak for 5 minutes, then gradually add 1 cup all-purpose flour, kneading until a soft dough forms.

5. 5

   Divide the dough into two equal portions and roll each into a log approximately 6-8 inches long and 2 inches in diameter, then carefully lower the two dumpling logs into a pot of simmering salted water.

6. 6

   Cook the dumpling logs for 15-20 minutes, then remove them and immediately cut each log into 1-inch thick slices with a thread or sharp knife.

7. 7

   For the Smoky Chipotle Paprika Sauce, melt 2 tablespoons unsalted butter in a saucepan over medium heat, then add 2 minced cloves garlic and cook for 1 minute until fragrant.

8. 8

   Stir in 2 tablespoons all-purpose flour to create a roux and cook for 1 minute, stirring constantly, then gradually whisk in 1 cup milk, 0.25 teaspoon salt, 1 tablespoon finely minced chipotle in adobo sauce, 1 tablespoon sweet paprika, and the reserved 0.5 cup poaching liquid, bringing the sauce to a simmer and cooking for 5-7 minutes until thickened, finally stirring in 1 teaspoon apple cider vinegar just before serving.