Bohemian Dumplings
By: Kim Sanducci
Published: Saturday, December 5, 2009 - 1:32am

Ingredients




2 eggs, beaten
1/2 cup whole milk
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
2 slices white bread or rye, toasted and cubed

Preparation

1 Mix eggs and milk and set aside. Sift together flour, baking powder, and salt. Place sifted dry ingredients in a large wooden bowl. Make a well in dry ingredients and add milk and egg mixture. Stir. Note: (When mixing dough, use wooden spoon, not mixer. Dumplings will flop if you do.) Add bread cubes. Stir. Dough will be sticky. With floured hands, shape dough into 2 loaves, about 5-1/2 inches long. Cover with a large bowl and let rest for 30 minutes.  Option: I add a tsp. of caraway seeds to the mixture when mixing but it's optional.   2 Meanwhile, fill a large pot half full with water. Bring to a boil. Reshape dough with hands and drop into water. Boil, covered, for 12 minutes. Carefully turn dumplings and boil 12 minutes more. Using a large spatula, lift dumplings to a platter. Prick a few times to let steam escape. Cut into slices with sewing thread. 3 Warning you must let the dumplings boil for 12 minutes each side or run the risk of it flopping.  And it will flop.

About


This is a traditional European dumpling.  Really is good with a pork loin or to break up for soups.