Bohemian Raised Dumplings Recipes

BOHEMIAN DUMPLINGS

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

GERMAN YEAST DUMPLINGS HEFEKLOSSE

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.

BOHEMIAN RAISED DUMPLINGS

Steps:

• Mix Dry Yeast and ¼ cup of warmed milk, and ¼ teaspoon of sugar in small bowl.
• Combine Sifted flour and salt in separate bowl.
• Once yeast has dissolved and become bubbly, mix with flour mixture in large bowl.
• Stir the mixture adding remainder of milk and beaten eggs.
• Knead dough thoroughly into ball.
• Place dough ball into bowl, cover with towel, and set in a warm place for an hour.
• Dough should double in size at this time.
• Separate dough into small balls, slightly larger than a golf ball, but smaller than a soft ball.
• Set dough balls aside on plate and let raise for ½ hour (covered with towel)
• Place dough balls into stockpot or kettle of boiling salted water.
• 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.
• Remove from hot water and cool on cutting board.
• Cut dumplings with string or dental floss while still warm.
• Serve with meat, or freeze for later use.

BOHEMIAN DUMPLINGS RECIPE - (3.9/5)

Steps:

• In small bowl, soften yeast in ½ cup milk. Let stand for 5 minutes; add sugar; stir until yeast is dissolved. Into mixing bowl sift 2 cups of the flour baking powder. Add yeast and remaining milk. Stir in butter, salt, and eggs. Beat well. Cover, and set aside in a warm place for 1 hour. Add bread cubes and remaining flour to make a soft dough. Turn onto lightly floured bread. Knead until smooth. Shape into 4 oblong pieces. Cover, let rise for one hour. Gently lower oblongs into large saucepan of boiling water; cover; boil 10 minutes, turn; cover and boil 10 more minutes.

YEAST DUMPLINGS

Steps:

• Place milk and butter in a small saucepan, and simmer over medium heat until butter melts. Remove from the heat and allow to cool.
• Dissolve the yeast in the warm water placed in a small bowl. Set aside.
• Combine the eggs, sugar, and salt in a large mixing bowl, and mix until thoroughly blended. Gradually stir in the flour, alternating with milk and yeast mixtures. Gather the dough into a ball. Cover the bowl with a cloth, and let the dough rest 20 minutes.
• Pour the chicken broth into a large pot. Bring broth to a boil over medium-high heat.
• Meanwhile, sprinkle flour over a clean board or countertop. Turn the dough out onto the board and knead lightly until smooth and satiny, about 3 minutes. Add a little more flour if the dough is sticky. Roll out the dough to be about 1/2 inch thick. Use a butter knife to cut dough into 2 inch wide strips, and place strips into the boiling broth. Dumplings will initially sink, then rise to the surface when cooked, about 10 minutes. Remove dumplings from the broth with a slotted spoon, and drain on a plate.

BOHEMIAN BREAD DUMPLINGS

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!).