Czech dumplings
From czechit 16 years ago
- 15 minutes to make
- Serves 4
If you are serving a pork roast with sauerkraut, I recommend bread dumplings.
Ingredients
- 1 pk yeast shopping list
- 1 ts sugar shopping list
- 1/2 c milk; scalded and cooled shopping list
- 1 c milk; warm shopping list
- 1 egg shopping list
- 1/2 ts salt shopping list
- 3 1/2 c flour shopping list
- 3 slices white bread; cubed shopping list
How to make it
- 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 in about 2 hours. Knead again; divide into 3 long
- rolls, each about 1 1/2 " thick. Let rise another 1/2 hour. Drop the
- rolls of dough, one at a time, into a large kettle of boiling water.
- Boil gently for about 15 minutes. Remove with slotted spoons and
- place on a buttered platter. Keep warm. When ready to serve, slice
- the rolls into individual slices by using a length of thread. Loop it
- around one dumpling and pull tight to slice off a piece about 2"
- thick. (This is the fun part! You can get pretty good at this
- garrotting if you practice!!) You should end up with about 2 dozen
- slices. The cookbook says, "These freeze well - steam before serving."
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