Bohemian Dumplings Recipe
Bohemian dumplings are a staple in Eastern Europe. Perfect for soaking up sauce they are a must have side dish for stews. They retain their soft pillowiness without being soggy by being steamed. These Bohemian dumplings have an irresistible slightly yeasty bread taste, like dinner rolls. Bohemian bread dumplings known as houskový knedlík in the Czech Repulic are perfect for soaking up the sauce in stews especially Szegediner goulash. Get the recipe for the goulash here. They keep well in the fridge overnight and can be resteamed, if you have leftovers. This bohemian dumpling recipe is proudly from my grandmother. The dumplings don’t contain any butter but are still very soft and tender. If your goulash is not very rich it is also very diet friendly. You don’t have to worry about overbaking these dumplings and drying them out as long as there is steam in the pot they will remain soft.
You will need a few simple ingredients. Start out with flour and salt. Then add the eggs, and yeast mixed with sugar and milk. It will be a soft but not sticky dough.Cover and allow this heavenly mixture to rise 1 hour.
To cook it you will need a steaming tray, with lid, over a pot of boiling water.
You could also use a colander that fits over a pot in which case you will need a lid that fits over the colander. Fill the bottom pot with water. Finally steam the dumpling on medium for 20-30 minutes depending on size without opening the lid. It will rise while steaming and come out fluffy. Serve these Bohemian dumplings with your favorite stew or goulash.
If you have leftovers keep the dumplings tightly closed in a plastic container in the fridge. They can be keep in a fridge for a few days or frozen. If frozen thaw in the fridge and resteam them for 10 minutes before serving.