Czech Dumplings


1 pkt Yeast
1 teaspoon Sugar
cup Milk, scalded and cooled
1 cup Milk, warm
1 Egg
teaspoon Salt
cup Flour
3 slcs white bread, cubed


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. Make sure you use the drippings from the roast to make gravy for these! Mix the first three ingredients, let stand for 10 minutes. Mix the warm milk, egg, salt, yeast mixture and flour. Add the bread cubes. Knead the resulting dough just as you would when making bread. Let the dough rest in a warm place to rise. It should double
You should end up with about 2 dozen slices. My cookbook says, "These freeze well - steam before serving." (I've never tried that!!) If you would prefer potato dumplings to these, just say so. The only problem with them is they sometimes get a bit "slimy" or mushy. I like them that way, but they don't look as presentable as the bread dumplings.




1.0 servings


Thursday, February 11, 2010 - 10:53pm



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