BOHEMIAN RAISED DUMPLINGS
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.
Provided by Kimber Flory
Categories Other Side Dishes
Number Of Ingredients 7
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.
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