"The belly rules the mind."--Spanish Proverb

Haired dumplings Recipe

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This recipe for Haired dumplings, by , is from Kalous Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Chlupate Knedliky

Category:
Category:

Ingredients:  
Ingredients:  
1 cube of fresh yeast (2/3”x3/4”x3/4”) or 1 bag of dry yeast
7 oz milk
2 eggs
28 oz flower
3 bans staled or dried in the oven and cut in ½””x ½” small cubes
1 tsp salt

Directions:
Directions:
Put flour in a bowel and make a hole in the middle. Poor the milk into the hole and add the yeast in the milk. Leave until the yeast starts developing. Then add salt and eggs and knead all together. Add cubes of dray bans and leave to rest. When dough starts rising, put it on a board and knead up to form the dumplings as balls or elongated. Let them rest for 15 min. In meantime boil water in a pot large enough to hold all dumplings. After dumplings have rested put them in boiling water. Keep them boiling for 7 min each side. Take them out with perforated spoon and puncture them all over with a knitting needle so they do not shrink. For serving cut them with a piece of tread. Serve with sour craft cut in tiny strips and cooked till golden brown with braised pork stakes or with sour cabbage leaves with smoked pork hocks cooked together in a slow cooker.

This is recipes of my mother (Kalous, Brkic Miroslava). I love those dumplings (instead of bread) with recommended dishes. If there is left over’s they can be very good for breakfast, cut in smaller cubes, mixed with eggs and fried.

 

 

 

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