Directions: |
Directions:In a small bowl, add warm milk, sugar and yeast and set aside to foam.
The dough can be made by hand, but it is so much easier to use a dough mixer. To a mixing bowl add flour, water, eggs, salt and yeast mixture. Mix the dough for several minutes and then add bread that you previously cut into cubes. Mix again. Dough should be soft to the touch and slightly sticky.
Start the water heating. Pour water into a large pot or rectangular roaster-preferred. Water should be at least 3 inches deep. Start the water heating. Cover the pot or roaster. Bring to rolling boil.
Remove the dough onto a flat, clean, lightly-floured surface and knead by hand. If too sticky dust with flour. If making multiple batches, divide into equal parts. Between your two cupped hands move the dough in a circle to form ball with a tight outside. Cover them up with cloth.
Flatten dough ball slightly and roll back and forth in the palms of your hands to form a log about 2-3 inches in diameter and 6 inches long. Roll loosely in a VERY hin towel, like a tea towel or smooth dish drying towel. Let rest until the dough is pushing firmly on the towel for 10-15 minutes. Rotate every five minutes to avoid a flatten load. Twist tie the ends of the towel about 1 inch in from the end.
When water is boiling and after the resting gently place the rolled towel/dumpling in the water.
Cover pot with a lid. Return to boil and then turn the temperature down to medium. Slightly set the lid to a side, so the steam has a room to escape, but is still mostly covered. Boil for 15 minutes, than roll the dumplings (180° degrees - you will end up with the bottom half on top). Continue cooking for another 15 minutes.
When you are ready to take the dumplings out, make sure you have following ready. (Thread or floss and tongs.)
Make room on your countertop next to the stove, uncover lid, and quickly remove loaf from water to the counter top with tongs, let water drain off first.
Moving quickly, slice the dumpling by placing a thread under the dumpling about ½ inch in, wrap the thread around the top and cross the thread like you are ready to tie a knot and pull tightly cutting ½ inch thick slices. If multiple logs, take them out and cut them one at a time. Spread each slice out so they stay separated. Cover with a towel until ready to serve or freeze immediately. After the slices are frozen, you can freeze them in a ziploc bag. Serve warm or freeze
Frozen dumplings can be re-warmed by steaming 7 minutes. Best served with gravy! |
This recipe for BOHEMIAN BREAD DUMPLINGS is from