Bohemian dumplings without yeast

Ingredients for 4 servings:

• 500 g flour
• 1 pinch of salt
• 1 egg(s)
• 1 packet of baking powder
• 1 roll, can also be stale
• ¼ liter milk or water

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

Recipe from the Sudetenland

Here’s an easy-to-prepare dumpling recipe. Since it doesn’t require yeast, the preparation time is quite short. The only difficult part is not looking into the pot. Cut the bread roll into cubes. Mix together the flour, salt, baking powder, and bread cubes. Add the egg and just enough milk (or water, if you like) to create a nice, not-too-sticky dough that prevents the bread cubes from soaking. Form at least two oblong loaves from the mixture and steam them over gently simmering water for about 25 minutes (if you make four loaves, they only need about 20 minutes). I always put a sheet of kitchen paper or a tea towel in the steamer to prevent the dumplings from sticking. Under no circumstances should you peer curiously into the pot while the dumplings are steaming. Otherwise, they won’t cook properly. So use a glass lid or be patient. After cooking, cut the dumplings into approximately 2 cm thick slices and serve. They go best with Saxon Sauerbraten or goulash, served with plenty of sauce, as with all dumplings. They’re also delicious served cold, sliced, spread with butter, and sprinkled with sugar.