Bohemian Dumplings
Bohemian dumplings are a recipe with fresh ingredients from the grain category. Try this and other recipes from Spoonsparrow!
Ingredients
- 5 stale rolls
- 200 ml milk
- 2 Eggs
- 40 g Butter
- Salt
- 1 tbsp freshly chopped parsley
- 10 g butter (for the kitchen towel)
Instructions
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1.
For the napkin dumplings, rub off the crust of the rolls and first slice them then cut into cubes. Place in a bowl and pour hot milk over them. Separate the eggs. Cream together the butter, egg yolks and salt. Add parsley and mix with the soaked roll cubes. Combine everything and let it rest for 10 minutes.
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2.
Boil a large kitchen towel in boiling water and wring it out. Bring a large pot to a boil with about three‑quarters water and add two tablespoons of salt. Whisk the egg whites until stiff and fold them into the roll mixture. Brush the kitchen towel with melted butter. Shape the dough into a 6–7 cm thick log, place the towel in the middle and loosely beat it over the dumpling log from both sides (the dough will expand while cooking).
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3.
Tie the two ends together with a string. Attach the towel to the ends of a ladle handle with a string (open the napkin upward) and hang it into the boiling water. Let the dumplings cook for about 40 minutes in simmering water. Rest the finished dumpling for 5 minutes before cutting. For serving, unwrap the log from the towel and slice into 2 cm thick pieces.
