Uncle Shafs Bohemian Dumplings Recipes

Steps:

• Sift the flour into a bowl. In another bowl mix together the milk and egg yolks with a little bit of salt. Add the milk mixture to the flour and blend to a smooth dough.
• Saute the bread in the butter over moderate heat until golden. Sprinkle the bread over the dough. Pour on the goose fat and let the mixture mellow 1 hour. Blend the bread into the dough. Beat 2 egg whites until stiff and fold them into the dough.
• Soak a tea towel in water, squeeze it dry and line a sieve with it. Add the dough and pull the cloth up around the dough and tie it off immediately above dough. Transfer the wrapped dough to a pot of simmering water with a rack and poach it for 1 hour. Transfer it to a platter, let it cool a little, and then untie it and cut the dumpling with a thread into slices.
• Recommended drink: Lager

Steps:

• In small bowl, soften yeast in ½ cup milk. Let stand for 5 minutes; add sugar; stir until yeast is dissolved. Into mixing bowl sift 2 cups of the flour baking powder. Add yeast and remaining milk. Stir in butter, salt, and eggs. Beat well. Cover, and set aside in a warm place for 1 hour. Add bread cubes and remaining flour to make a soft dough. Turn onto lightly floured bread. Knead until smooth. Shape into 4 oblong pieces. Cover, let rise for one hour. Gently lower oblongs into large saucepan of boiling water; cover; boil 10 minutes, turn; cover and boil 10 more minutes.

Steps:

• Mix the flour, salt, 4 eggs, baking powder & milk together until you have stiff dough.
• When mixed well, add the cubed bread.
• Form into 2 dumplings.
• Boil in a large pot of water or broth for 30 minutes.
• Cool & slice into ¾ inches slices
• Melt ¼ cup butter in a skillet on med-low heat.
• Add the sliced dumplings & chopped onion.
• Season with salt & pepper or to taste.
• Fry until a light golden brown.
• If desired, pour the 6 well-beaten eggs over & cook until eggs are set -- stir very little.(I prefer them with a nice gravy poured over, instead of the eggs!).

Steps:

• In a large bowl, whisk together the eggs, milk, salt and flour to make a batter. Mix in the bread cubes using your hands or a sturdy wooden spoon. Divide the dough into two pieces and roll each piece into a log about 3-inches long.
• Bring a large pot of lightly-salted water to a fast boil. Add the dumplings, cover, and simmer over medium heat for 20 minutes. Use a slotted spoon to carefully remove the dumplings from the water and let drain. Slice and serve while very hot.

Steps:

• 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.