Bohemian Yeast Dumplings are incredibly fluffy and soft and absorb sauce perfectly. They are traditionally served with goulash but go well with many dishes and sauces!
The dumplings are made from a yeast dough with milk, but are not as sweet as, for example, sweet milk bread, Striezel and the likes.
Bohemian dumplings are not round like regular dumplings but are shaped lengthwise and steamed.
Bohemian dumplings are traditionally served with goulash, but they go well with anything where you would serve potato dumplings or bread dumplings. For example, with chanterelle mushroom goulash, roast pork with caraway and sauerkraut or roast goose and red cabbage.
Video
In this video you can see a short overview of the most important steps for the recipe. Follow my Youtube channel for more similar recipes! ;D
Ingredients
- 500 gram of flour
- 21 gram fresh yeast or 7 g dry yeast
- 1 teaspoon of salt
- 250 ml (1 cup) of milk
- 5 gram of sugar (~1 tsp)
- 1 egg
- optional: 50-100 g bread cubes (1-2 white bread rolls) - then add an additional 50 ml more milk per roll
Instructions
Warm the milk (not too hot) and dissolve the sugar and yeast cube in it. Using a dough hook or by hand, mix the liquid with the flour, salt and egg in a large bowl.
Knead the bread cubes into the dough. Shape it into a ball with your hands.
Let it rest covered in a warm place for about 1 hour. Knead again by hand and let it rest for another 30 minutes.
Form 3 long dumplings and steam them for about 30 minutes. Traditionally, a kitchen towel was sometimes stretched over a pot of water, and the dumplings were steamed on top of it. But it’s easier with a steamer, a steaming insert, or a sieve that fits over the pot.
To cut Bohemian dumplings, you can use a string instead of a knife for a cleaner cut.
RECIPE:
Savory Bohemian Yeast Dumplings
Zutaten
- 500 g flour
- 21 g cube fresh yeast or 7 g dry yeast
- 1 teaspoon salt
- 250 ml milk
- 5 g sugar ~1 tsp
- 1 egg
- optional: 50-100 g bread cubes (1-2 rolls) then add 50 ml more milk per roll!
Anleitung
- Heat the milk (not too hot) and dissolve the sugar and yeast cubes in it. Using a dough hook or by hand, mix the liquid with the flour, salt and egg in a large bowl. Knead the bread cubes into the dough. Knead into a ball with your hands.
- Cover and leave to rest in a warm place for approx. 1 hour. Knead again with your hands and leave to rest for a further 30 minutes.
- Form 3 long dumplings and steam for approx. 30 minutes. Traditionally, a kitchen towel was sometimes stretched over a pot of water and the dumplings steamed on it. However, it is easier with a steamer, a steamer insert or a sieve placed over the pot.
- To cut the Bohemian dumplings, you can use a twine instead of a knife, which makes for a nicer cut.
(c) by Angelika Kreitner-Beretits / Vienna Sunday Kitchen
Mai 15, 2024 Hast du das Rezept ausprobiert? Dann freue ich mich über deine Bewertung!! / Rate this Recipe!You might also be interested in:
Ich freu mich über deine Rückmeldung zum Rezept in den Kommentaren!