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Bohemian bread dumplings

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Ingredients for 10 servings:

  • 1 kg flour
  • 1 packet of dry yeast
  • 1 pinch of salt
  • 3 egg yolks, whisk
  • ½ liter milk, lukewarm
  • 15 rolls, 1-2 days old, cut into cubes
  • some flour, for dusting and shaping

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 40 minutes

from the Bohemian Forest from my mom

Combine flour, yeast, and salt. Whisk the egg yolks finely, mix with the milk, and add to the flour mixture. Beat until a light dough forms. Slightly runny than spaetzle dough. Mix the rolls into the dough, as much as it will take. Then dust with a little flour and let rise for about 1/2 hour. Then, using a little flour, form two rolls and place them individually in the boiling water. Simmer gently for about 35-40 minutes. After removing from the pan, immediately cut into finger-thick pieces using a string.

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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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