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bohemian raised dumplings

(3 ratings)
Shadowtwin avatar
Recipe by
Kimber Flory
@Shadowtwin
Stafford, VA

I ate these as a child and thought that all dumplings were raised like a yeast dough. But learned otherwise. These are almost a cross between a bread and a bagel. But they were used instead of a pasta or bread with our meals.

(3 ratings)
method Stove Top

Ingredients For bohemian raised dumplings

  • 4 c
    all purpose flour
  • 1 pkg
    active dry yeast
  • 2
    eggs, beaten
  • 1 c
    milk
  • 1/2 tsp
    salt
  • 1/4 tsp
    sugar
  • 1 pinch
    salt (for boiling water)

How To Make bohemian raised dumplings

  • 1
    Mix Dry Yeast and ¼ cup of warmed milk, and ¼ teaspoon of sugar in small bowl.
  • 2
    Combine Sifted flour and salt in separate bowl.
  • 3
    Once yeast has dissolved and become bubbly, mix with flour mixture in large bowl.
  • 4
    Stir the mixture adding remainder of milk and beaten eggs.
  • 5
    Knead dough thoroughly into ball.
  • 6
    Place dough ball into bowl, cover with towel, and set in a warm place for an hour.
  • 7
    Dough should double in size at this time.
  • 8
    Separate dough into small balls, slightly larger than a golf ball, but smaller than a soft ball.
  • 9
    Set dough balls aside on plate and let raise for ½ hour (covered with towel)
  • 10
    Place dough balls into stockpot or kettle of boiling salted water.
  • 11
    Cover and boil for 10 minutes. Make sure to slightly crack lid open to prevent boil over. Half way thorugh cook time, remove lid and flip balls over.
  • 12
    Remove from hot water and cool on cutting board.
  • 13
    Cut dumplings with string or dental floss while still warm.
  • 14
    Serve with meat, or freeze for later use.
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