Uncle Shafs Bohemian Dumplings Recipes

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.

BOHEMIAN DUMPLINGS

Steps:

• Cut off breast crusts, cut bread into slices and then into cubes. Combine with hot milk in a bowl. Separate eggs. Whisk butter with egg yolks and salt until creamy. Add parsley and combine with soaked bread cubes. Mix everything together and let rest for 10 minutes.
• Place kitchen towel into boiling water and squeeze. Bring a pot of 750 ml (approximately 3 cups) of water with 2 tablespoons of salt to a boil. Beat egg whites until stiff and fold into bread mixture. Brush kitchen towel with melted butter. Roll out dough into 6-7 cm (approximately 3 inches) thick roll and place in the middle of the kirtchen towel. Roll up towel.
• Tie both ends of the towel and hang on the end of a wooden spoon handle. Place into boiling water and cook for about 40 minutes or until almost all water has evaporated. Let dumplings rest for 5 minutes. Unwrap towel and cut roll into 2 cm (approximately 3/4 inch) thick slices. Arrange on plates and serve.

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

KNEDLIKY - CZECH DUMPLING WITH SAUERKRAUT (ZELI)

Steps:

• In a large bowl, stir together the flour, baking soda, baking powder, salt and sugar. Make a well in the center, and pour in the eggs and 1 cup of milk. Stir to blend, and add enough additional milk to make a moist battery dough, not like pancake batter. Use a sturdy wooden spoon to beat the dough at least 200 strokes, rolling it over and over in the bowl until smooth and an occasional bubble appears on the surface. Add the dry white bread cubes, and stir into the dough until they disappear.
• Bring a large pot of water to a boil. Place the dough onto a cheesecloth or white cotton cloth, and form into a loaf shape. Wrap the cloth around the loaf, and tie the ends.
• Place the loaf into the boiling water, and cook for 45 minutes, turning the loaf over about half way through. Remove from the water, unwrap, and cover with a tea towel. Let stand for 10 minutes.
• Fry bacon in a small skillet over medium-high heat until evenly browned. Set aside. Place the drained sauerkraut into a saucepan, and add enough water to cover the surface. Bring to a simmer over medium heat. Add bacon, and season with salt, pepper and caraway seeds. Stir together the cornstarch and water; mix into the sauerkraut, and simmer for a few minutes before removing from the heat.
• Slice the dumpling loaf. Drizzle dumpling slices with some of the roast drippings from the pan. Serve with sauerkraut.

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!).

BOHEMIAN POTATO DUMPLINGS

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.

UNCLE SHAF'S BOHEMIAN DUMPLINGS

Steps:

• In a large bowl, whisk together the eggs, milk, salt and flour to make a batter. Mix in the bread cubes using your hands or a sturdy wooden spoon. Divide the dough into two pieces and roll each piece into a log about 3-inches long.
• Bring a large pot of lightly-salted water to a fast boil. Add the dumplings, cover, and simmer over medium heat for 20 minutes. Use a slotted spoon to carefully remove the dumplings from the water and let drain. Slice and serve while very hot.