BOHEMIAN RAISED DUMPLINGS
I ate these as a child and thought that all dumplings were raised like a yeast dough. But learned otherwise. These are almost a cross between a bread and a bagel. But they were used instead of a pasta or bread with our meals.
Provided by Kimber Flory
Categories Other Side Dishes
Number Of Ingredients 7
Steps:
- 1. Mix Dry Yeast and ¼ cup of warmed milk, and ¼ teaspoon of sugar in small bowl.
- 2. Combine Sifted flour and salt in separate bowl.
- 3. Once yeast has dissolved and become bubbly, mix with flour mixture in large bowl.
- 4. Stir the mixture adding remainder of milk and beaten eggs.
- 5. Knead dough thoroughly into ball.
- 6. Place dough ball into bowl, cover with towel, and set in a warm place for an hour.
- 7. Dough should double in size at this time.
- 8. Separate dough into small balls, slightly larger than a golf ball, but smaller than a soft ball.
- 9. Set dough balls aside on plate and let raise for ½ hour (covered with towel)
- 10. Place dough balls into stockpot or kettle of boiling salted water.
- 11. Cover and boil for 10 minutes. Make sure to slightly crack lid open to prevent boil over. Half way thorugh cook time, remove lid and flip balls over.
- 12. Remove from hot water and cool on cutting board.
- 13. Cut dumplings with string or dental floss while still warm.
- 14. Serve with meat, or freeze for later use.
BOHEMIAN DUMPLINGS
Provided by Food Network
Time 1h20m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Sift the flour into a bowl. In another bowl mix together the milk and egg yolks with a little bit of salt. Add the milk mixture to the flour and blend to a smooth dough.
- Saute the bread in the butter over moderate heat until golden. Sprinkle the bread over the dough. Pour on the goose fat and let the mixture mellow 1 hour. Blend the bread into the dough. Beat 2 egg whites until stiff and fold them into the dough.
- Soak a tea towel in water, squeeze it dry and line a sieve with it. Add the dough and pull the cloth up around the dough and tie it off immediately above dough. Transfer the wrapped dough to a pot of simmering water with a rack and poach it for 1 hour. Transfer it to a platter, let it cool a little, and then untie it and cut the dumpling with a thread into slices.
- Recommended drink: Lager
HOUSKOVé KNEDLíKY - CZECH BREAD DUMPLINGS
An authentic recipe for homemade Czech houskové knedlíky, known as yeasted bread dumplings.
Provided by Petra Kupská
Categories Side Dish
Time 1h8m
Number Of Ingredients 7
Steps:
- Cut the stale white bread into ⅓-inch cubes.
- Combine the flour with 2 pinches of salt in a large bowl. Make a well in the center. Put yeast in the center, sprinkle with a pinch of sugar. Pour in ⅓ of lukewarm milk and stir with a little flour using a fork. Let it sit for 5 minutes until yeast dissolve.
- In a separate bowl, whisk the remaining milk with an egg. Add the mixture to the bowl with flour and yeast.
- Knead the dumpling dough until smooth. Use your hands (my choice) or a kitchen mixer with a proper attachment. Add a bit of flour if the dough is too sticky.
- Only now add cubed bread and combine.
- Cover the bowl with a clean kitchen towel and let the dough rise for 45 minutes in a warm place until double.
- Meantime, prepare a pot with low boiling salted water to boil the dumpling or a steamer in case you intend to steam the dumpling.
- Divide the proofed dough into two pieces, form a cylinder shape out of each piece. One loaf should be about 8-10 inches (20-25 cm) long and 3-inch (7 cm) thick.
Nutrition Facts : Calories 1040 kcal, Carbohydrate 197 g, Protein 38 g, Fat 10 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 105 mg, Sodium 753 mg, Fiber 10 g, Sugar 8 g, UnsaturatedFat 5 g, ServingSize 1 serving
TRADITIONAL CZECH BREAD DUMPLINGS
Steps:
- Gather the ingredients.
- Whisk together flour, baking powder, and salt in a large bowl. Set aside.
- Whisk together egg yolks and milk in a separate medium bowl.
- Pour the egg-milk mixture into the bowl with flour.
- Work the dough-with a Danish dough whisk, hands, or a stand mixer with the dough hook-until it no longer sticks to the sides of the bowl.
- Cover and let stand for 1 hour.
- Bring a large stockpot of salted water to a slow boil.
- Work the 4 cups of bread cubes into the batter by hand or in a stand mixer with the dough hook until well incorporated.
- Shape the dough using floured hands into 3 or 4 rolls that are about 8 inches long and 2 1/2 inches wide.
- Carefully slip the rolls into the water once it is boiling, giving them a stir so they don't stick. If the pot doesn't comfortably fit all the rolls, boil them in batches.
- Reduce heat, cover, and cook 10 to 15 minutes. Cooking the rolls at a rapid boil can cause them to disintegrate.
- Remove 1 dumpling from the pot using a slotted spoon after 10 minutes of cooking and test for doneness by cutting through the middle of the dumpling with a thread or sharp knife. The dumpling is done when the knife comes out almost clean after slicing it.
- Remove the dumplings one by one when done and slice into 3/4-inch pieces using either a thread or sharp knife. Repeat until all dumplings are removed from the water and sliced.
- Serve warm with gravy and garnish with fresh parsley.
Nutrition Facts : Calories 378 kcal, Carbohydrate 69 g, Cholesterol 73 mg, Fiber 3 g, Protein 13 g, SaturatedFat 2 g, Sodium 511 mg, Sugar 5 g, Fat 5 g, ServingSize 8 Servings, UnsaturatedFat 0 g
BOHEMIAN POTATO DUMPLINGS
This is a kind of gnocchi. Very easy to make and quite delicious. Perfect with a plain tomato-marinara sauce made from REAL summer tomatoes (otherwise, use a good brand of canned, plum).
Provided by evelynathens
Categories Potato
Time 50m
Yield 5-6 serving(s)
Number Of Ingredients 10
Steps:
- Mix potatoes, salt, pepper, onion, parsley, nutmeg, eggs and semolina thoroughly.
- Add milk and sifted flour. Mix all ingredients well.
- Knead on floured board.
- Shape into rolls, the approximate size of a walnut (in shell).
- Drop in boiling salted water. Boil 20 to 25 minutes.
- Remove with a slotted spoon.
- Note: You can also brown in butter and serve with your favourite sauce or gravy.
Nutrition Facts : Calories 470.4, Fat 3.7, SaturatedFat 1.4, Cholesterol 77.8, Sodium 523.4, Carbohydrate 93.8, Fiber 7.8, Sugar 2.8, Protein 15.3
GERMAN YEAST DUMPLINGS HEFEKLOSSE
Make and share this German Yeast Dumplings Hefeklosse recipe from Food.com.
Provided by Olha7397
Categories Yeast Breads
Time 40m
Yield 12 dumplings
Number Of Ingredients 9
Steps:
- To make 12 dumplings.
- Pour the lukewarm water into a small bowl and sprinkle it with the yeast and sugar.
- Let it stand for 2 or 3 minutes, then stir to dissolve the yeast and sugar completely.
- Set in a warm, draft free place (such as a turned-off oven with pilot light on) for about 5 minutes, or until the mixture almost doubles in volume.
- In a large mixing bowl, beat the egg with a large spoon until it is smooth and well mixed.
- Beat in the 4 tablespoons of melted butter, and the warm milk, salt, nutmeg and yeast solution.
- Then add the flour, 1/2 cup at a time, beating well after each addition.
- Mix with the spoon or your hands until the dough is firm enough to be gathered into a compact ball.
- Place the dough on a lightly floured surface and knead it by pushing it down with the heels of your hands, pressing it forward and folding it back on itself.
- Repeat this procedure for about 10 minutes, lightly flouring the surface from time to time to prevent the dough from sticking.
- when the dough is smooth and elastic, place it in a bowl coated with 1 teaspoon of soft butter, drape it with a towel and let it rise in a warm draft-free place for about 1 hour, or until it doubles in bulk.
- Then punch the dough down with a sharp blow of your first and knead it again for 3 or 4 minutes.
- Flour your hands lightly, pinch off pieces of the dough and shape them into 12 balls about 1 1/2 inches in diameter.
- Lay the dumplings on a floured board and allow them to rise again until doubled.
- Spread a damp kitchen towel over a rack set in a large roasting pan and on it arrange the dumplings about 2 inches apart.
- Add enough water to the pan to come to within 1 inch of the rack.
- Bring to a boil over high heat, cover tightly, and reduce the heat to moderate.
- Steam the dumplings undisturbed for 20 minutes, or until they are firm to the touch.
- Serve as hot as possible on a large, heated platter.
- Traditionally the dumplings are served with meats, or stewed fruit compote.
- The Cooking of Germany Time Life.
- An alternate way to cook the dumplings is to bring a large covered kettle of water to boil. Reduce the heat to a simmer and drop in as many dumplings as will fit without crowding.
- When they rise to float on the top, cover and simmer gently for 10 minutes. Remove with a slotted spoon to a platter and serve.
- My German family eats them by tearing them open with two forks, then pouring in melted butter and sprinkling with coarse white sugar.
CZECH BREAD DUMPLINGS (KNEDLíKY)
I'm very excited to be showing you my take on knedlíky. It's easy, fun to make, and incredibly comforting. If you're a fan of dumplings, especially ones that are extraordinarily good at soaking up gravy, you'll want to add these to the rotation. Serve hot with gravy.
Provided by Chef John
Categories Dumplings
Time 3h40m
Yield 8
Number Of Ingredients 6
Steps:
- Combine warm milk, sugar, and yeast in a bowl. Let sit and bloom for about 10 minutes.
- Add egg and kosher salt to the yeast mixture. Pour in 2 ¾ cups flour. Stir with a wooden spoon until it starts to pull away from the sides of the bowl and forms a dough.
- Knead on a lightly floured surface until dough is smooth and slightly elastic, about 3 minutes.
- Transfer to a lightly oiled bowl, flipping the dough to coat the top in oil. Cover and let rise in a warm spot until doubled in size, about 2 hours.
- Transfer back to your work surface; press out the excess air and form dough into a relatively uniform ball.
- Cut dough into two equal pieces. Form each piece into a uniform ball. Roll each ball into a tube, 2 to 2 ½ inches wide.
- Cover with plastic wrap or a clean kitchen towel and let proof for 20 to 25 minutes.
- Meanwhile, bring a large pot of salted water to a steady simmer.
- Carefully pick up a risen piece of dough and transfer to the simmering water. Bring back to a simmer. Cover tightly and let simmer for 10 minutes. Uncover, flip, and continue to simmer for another 10 minutes.
- Transfer to a plate and poke all over with a toothpick or wooden skewer, which releases the steam from the center.
- Use a piece of string or thread to cut into 3/4- to 1-inch dumplings. Transfer to a serving plate.
- Repeat Steps 9 to 11 to cook remaining dough.
Nutrition Facts : Calories 169.2 calories, Carbohydrate 34.7 g, Cholesterol 25.7 mg, Fat 1.7 g, Fiber 1.2 g, Protein 6.3 g, SaturatedFat 0.6 g, Sodium 262.3 mg
BOHEMIAN BREAD DUMPLINGS
Make and share this Bohemian Bread Dumplings recipe from Food.com.
Provided by Ackman
Categories Healthy
Time 1h15m
Yield 2 large dumlpings, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Mix the flour, salt, 4 eggs, baking powder & milk together until you have stiff dough.
- When mixed well, add the cubed bread.
- Form into 2 dumplings.
- Boil in a large pot of water or broth for 30 minutes.
- Cool & slice into ¾ inches slices
- Melt ¼ cup butter in a skillet on med-low heat.
- Add the sliced dumplings & chopped onion.
- Season with salt & pepper or to taste.
- Fry until a light golden brown.
- If desired, pour the 6 well-beaten eggs over & cook until eggs are set -- stir very little.(I prefer them with a nice gravy poured over, instead of the eggs!).
Nutrition Facts : Calories 763.5, Fat 19.4, SaturatedFat 9.4, Cholesterol 242, Sodium 1702.8, Carbohydrate 121.2, Fiber 4.6, Sugar 2.9, Protein 23.1
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