John Myers
Ingredients for 4 servings:
- 2 eggs
- 1 pinch of salt
- 250 ml water
- 350 g flour, approx.
- 1 roll, stale, or white bread
Instructions
Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes
original North Bohemian family recipe
Cut the bread/roll into cubes. Whisk the eggs with a pinch of salt, gradually adding the water and flour, and stirring until smooth. When the dough is nice and thick, add the sliced bread or roll. With wet hands, shape the dough into a large dumpling. I prefer a bread-like shape. You can add more flour if the dough doesn’t hold its consistency or shape. Place the dumpling whole in a large pot of boiling, salted water and cook over low heat for about 30 minutes. It’s a good idea to turn the dumpling over the pot every now and then to prevent it from drying out on one side. Before serving, cut the dumpling into 1 cm thick slices on a board. Tip: If you have any leftovers in the evening, simply add the diced or sliced dumplings to the egg, bacon, and onions to create a delicious stir-fry. Note: Since I noticed that every dumpling recipe on Chefkoch’s website included ingredients like milk, baking powder, or yeast, I decided to post this old family recipe to show that Bohemian dumplings can be different. Less dry, less cake-like. Nice and firm, compact, and slightly moist. That’s how I’ve known them from my childhood to this day. Very delicious with goulash or sauerbraten.
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