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Czech Dumplings

Czech Dumplings recipe image
This German dumpling features Yeast, Sugar, Milk; scalded and cooled, Milk; warm, Egg. It delivers sweet, indulgent flavor. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 1
Calories: 886.3
Description
This German dumpling features Yeast, Sugar, Milk; scalded and cooled, Milk; warm, Egg. It delivers sweet, indulgent flavor. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 1 package Yeast
  • 1 teaspoon Sugar
  • 1/2 cup Milk; scalded and cooled
  • 1 cup Milk; warm
  • 1 Egg
  • 1/2 teaspoon Salt
  • 3 1/2 cup Flour
  • 3 Slices White bread; cubed
Directions
  1. 1
    There are a number of different kinds of dumplings in the Czech cuisine, but if you are serving a pork roast with sauerkraut, I recommend bread dumplings.
  2. 2
    Make sure you use the drippings from the roast to make gravy for these!
  3. 3
    Mix the first three ingredients, let stand for 10 minutes.
  4. 4
    Mix the warm milk, egg, salt, yeast mixture and flour.
  5. 5
    Add the bread cubes.
  6. 6
    Knead the resulting dough just as you would when making bread.
  7. 7
    Let the dough rest in a warm place to rise.
  8. 8
    It should double in about 2 hours.
  9. 9
    Knead again; divide into 3 long rolls, each about 1 1/2 " thick.
  10. 10
    Let rise another 1/2 hour.
  11. 11
    Drop the rolls of dough, one at a time, into a large kettle of boiling water.
  12. 12
    Boil gently for about 15 minutes.
  13. 13
    Remove with slotted spoons and place on a buttered platter.
  14. 14
    Keep warm.
  15. 15
    When ready to serve, slice the rolls into individual slices by using a length of thread.
  16. 16
    Loop it around one dumpling and pull tight to slice off a piece about 2" thick.
  17. 17
    (This is the fun part!
  18. 18
    You can get pretty good at this garrotting if you practice!!) You should end up with about 2 dozen slices.
  19. 19
    My cookbook says, "These
  20. 20
    freeze well - steam before serving." (I've never tried that!!) If you would prefer potato dumplings to these, just say so.
  21. 21
    The only problem with them is they sometimes get a bit "slimy" or mushy.
  22. 22
    I like them that way, but they don't look as presentable as the bread dumplings.
  23. 23
    Ken CA

Nutrition Facts

Servings 1

Amount Per Serving
Calories 886.3kcal
% Daily Value *
Total Fat 5.1g8%
Saturated Fat 1.6g8%
Cholesterol 48.4mg17%
Sodium 2603.7mg109%
Total Carbohydrate 176.5g59%
Dietary Fiber 6.3g26%
Sugars 7.6g
Protein 27.7g56%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: boiling, bread, cooled, cubed, czech, dumpling, dumplings, egg, flour, german, milk, roasting, salt, scalded, steaming, sugar, title, vegetarian, warm, white
Read it online: https://www.chefs-mate.com/recipe/czech-dumplings/