in Czech Republic, Eastern Europe

Bohemian bread dumplings

updated

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Ingredients for 6 servings:

  • 500 g flour, double-grained, (Wiener Griessler)
  • 750 ml carbonated mineral water
  • 2 eggs
  • 10 rolls, from the previous day
  • some salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

the real ones from Mamma

Whisk the flour with the eggs and mineral water until smooth, then mix with the diced bread rolls. With wet hands, form long dumplings and place them in boiling salted water. Reduce the heat to low. Let them rest for about 25-30 minutes, turning halfway through. Remove from the water and slice them with a dumpling cutter or a string. The amounts of flour and mineral water may vary depending on the size of the rolls. These are the world’s best bread dumplings and taste best with dishes with plenty of sauce. My favorite accompaniment is Szeged Goulash.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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