Bohemian Dumplings
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Bohemian Dumplings

  • 5 1
  • 19
    saves
  • 1hour20min

Side dish from the Czech Republic suitable to all dishes with a lot of sauce, gravy or juices like goulashes, stews, casseroles etc. They're light and fluffy, ideal for mopping up whats left on the plate.

radko Victoria, Australia

Ingredients

Serves: 4 

  • 2 cups (250g) flour
  • 200ml milk
  • 1 egg
  • pinch salt
  • pinch sugar
  • 1 teaspoon yeast

Directions

Preparation:15min  ›  Cook:25min  ›  Extra time:40min rising  ›  Ready in:1hour20min 

  1. Mix all ingredients together to form dough, let rest 20 minutes. Knead until smooth and elastic. Let rise until doubled in size.
  2. Divide the dough into 2 parts, roll 2 cylinders out of them. Let rise again while heating up water.
  3. Heat the water for steaming, spray bamboo steamer with oil so the dumplings don't stick. When the water is hot place the dough cylinders into the steamer and steam for 25 minutes.
  4. Once done take one at a time out, pierce them on several places with carving fork and slice with a length of cotton thread - sliding the thread under the dumpling and crossing the ends over above it.

Tip

If you have leftover dumplings they're delicious fried up in cubes and then couple eggs added over the top of them and cooked until the egg solidifies. Serve with gherkins.

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Reviews (1)

0

It´s great to add some white bread cut in small cubes, but it must be at least 2 days old. Regards from the Czech Republic! - 19 May 2012

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