I thought I'd spin this off to get more eyes
My gram use to make these all the time...pork roast, sauerkraut and dumplings.
Anyone have a tried and true recipe?
There are two versions, one with bread cubes in it and one without. Most of the restaurants sever the plain version. Only change you need to make to the recipe below for the version without cubes change the 1 cup of water to 2/3 cup of scalded milk mixed in when tepid and reduce the tepid water to 1/2 cup.
Also, the correct way to slice them is to use white sewing thread and cut into slices while hot. You can freeze andy leftovers and server by steaming.
Got this off of Google:
Title: BOHEMIAN BREAD DUMPLINGS
Categories: German, Holiday
Yield: 24 Slices
1 c Warm water
2 ts Salt
1 ts Dry yeast
1/2 ts Baking powder
2 3/4 c Flour
4 c Day-old white bread; crusts
. removed and cubed
1, In a large bowl beat eggs, water, salt, yeast and baking powder
2. Slowly add flour and mix until smooth.
3. Add bread cubes and stir with a wooden spoon to coat with flour-egg
4. Cover bowl with plastic wrap and place in a warm area. Let rise 1
5. With a well-floured hand, punch down dough. Divide dough into three
parts and shape into football-shaped loaves. Try not to add too much
excess flour during this step.
6. Fill a large pot three quarters full with water and bring to a
boil. Add dumplings to boiling water and simmer for 25 minutes
turning dumplings every 5 minutes. Remove with slotted spoon.
7. With a serrated knife, slice each warm dumpling into eight slices
Note: Dumplings may be frozen. To reheat, place frozen dumpling
slices into steamer and set over boiling water. Cover and steam until
Nutritional Information: per serving: 76 calories, 1g fat, 3g
protein, 14g carbohydrates, 0g dietary fiber, 27mg cholesterol, 220mg
sodium calories from fat 9 ** Chicago Sun Times - Food section - 29
November 1995 **
Scanned and formatted for you by The WEE Scot -- paul macGregor
From: Iris Grayson Date: 09-03-96 (12:02)
I have a recipe that my father-in-law gave me after he visited us in the states from the Czech Republic. They have a type of flour (Polohruba)that is half and half regular flour and very course grained flour that is used for dumplings.
These have turned out great every time that I've made them. By the way, he's made quite a few knedliky....he was a cook during his time in the Czechoslovak army.
• 1/3 Baguette French Bread
• 500 g Wondra
• 200 ml Milk
• 1 Egg
• 1 tsp Salt
• 7 g yeast
• Cut French Bread into small cubes and set aside
• Beat egg and add to lukewarm milk
• Place flour in bowl and add yeast and salt
• Add milk/egg mixture
• Use bread hook attachment on mixer to prepare dough
• Add French bread cubes near end of mixing
• After dough is formed, cover and place in a warm spot and allow to rise for 40 minutes
• While dough is rising bring a very large pot of salted water to boil
• After dough rises remove to floured surface and divide into two pieces and shape into loafs
• Boil 20 - 25 minutes
• Remove and prick to release steam
• Cut into slices and serve
re: iL Divo
There are recipes on other threads. My mother, a good cook raised in Germany, used Panni potato dumpling mix because potato starch used to be hard to come by. I don't make dumplings - potato gnocchi have the same ingredients (I don;t care about the crouton center of potato dumplings) and cook faster.
These dumplings also go well with a svickova and koprova sauces served over roasted beef tenderloin similar to sauerbraten. Page 95 of The Czechoslovak Cookbook by Joza Brizova has the recipe for the bread dumplings usually served with the roasts of either beef or pork.
My late mother used to make the dumplings using a recipe similar to the one posted by RichK. The dumplings were sliced using thread rather than a knife because thread was easier to use.
If you live in the Chicago area or visit there, go to the Czech Plaza Restaurant in Berwyn. Altho I've lived on the east coast for 40 years, I still carry the restaurants business card in my wallet. The dumplings you wish for are served there.