Bohemian Dumplings Ii

Bohemia and dumplings, one is unthinkable without the other. Whether it’s a roll, curd cheese, potatoes or semolina, whether it’s meat, liver or possibly bacon – almost anything can be made into dumplings. Sometimes they are an elaborate main dish, sometimes just a simple appetizer – like Ruzena Bartlova’s yeast dough rolls, which are divided into slices. Such dumpling loaves are so commonplace in Bohemia that they can be bought ready-made everywhere.

Crumble yeast into a mug and stir with milk. Cover and let stand for 15 minutes until the yeast bubbles. Knead with eggs, flour, salt to a firm, smooth, shiny dough. Add a little more flour if necessary. Cover and let rise for 60 minutes. Divide, form two rolls. Put into boiling salted water. Cook in open pot for 15 minutes. Take out. Immediately cut off slices 3 cm thick with a string and bring to the table.

Tip :

Always separate slices with a string. Always tear open the dumplings.

This is the only way for the surface to absorb an extraordinary amount of sauce.

Our tip : Use a bacon with a strong flavor – so you give this dish a special touch!

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