This are all from a Czech Cookbook 1986 edition with recipes from Nebraska, Iowa and Prague, Czechoslovakia
CZECH BREAD DUMPLINGS
Alice Chalupsky, Traer, Iowa
6 slices day-old white bread
3 1/2 cups flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1 egg
2 tablespoons water
Cut bread into 1/4-inch cubes and saute in enough melted butter or margarine to cover bottom of frying pan until bread cubes are crisp and golden. In a bowl, sift flour, baking powder and salt. Beat the egg with 2 tablespoons of water. Add to flour mixture. Add buttered bread cubes and let stand 10 minutes. (Sometimes a little more water may be needed if egg isn't too large.) Have a large kettle of boiling salted water ready. Form dough into two oblong loaves and lower gently into boiling water. Simmer 10-12 minutes on one side, then carefully turn and simmer another 10 minutes. Lift carefully and drain on board. Cut into 1/2-inch thick slices with a strong thread. Finely diced onion may be browned in butter or drippings from baked poultry and sprinkled over sliced dumplings at serving time.
CZECH DUMPLINGS
Bozena Hrdina, Prague, Czechoslovakia
Beat one egg, add 1 cup milk, 1 teaspoon salt and 1-1/4 to 1-1/2 cups flour. Beat to a thin batter, and add one cup cubed, buttered toast. Take a wet, white cloth or tea towel and place batter in this. Form a roll, fastening the ends of the cloth by tying or with pins. Place the roll in boiling water and boil about 25-30 minutes. Remove cloth, cut the dumplings with a strong string, and serve the slices with meat course.
BREAD DUMPLINGS
Tillie Prescott, Omaha, Nebraska
2 cups flour
1 egg
1 teaspoon salt
3/4 cup milk
5 slices fresh white bread, cubed
Mix the first four ingredients thoroughly and beat until smooth. Add the bread cubes and mix well. Let dough rest several hours, occasionally mixing again. Wet hands to form dumplings. Cook in boiling water, cut each one with a string or serrated knife in three slices to serve. After dumplings are cut they may be drozen in plastic bags for future use. |
