Bohemian Dumplings ⋆ My German Recipes

I was enjoying wonderful Bohemian Dumplings in Prague last summer. Those dumplings were so fluffy and delicious! Bohemian dumplings are a great side for meat dishes that come with gravy. They remind me a bit of white bread and essentially they are made from similar ingredients.

Making Bohemian Dumplings …

… is very easy! There isn’t much work involved, just some time to let the dough ferment and the time to steam them. On their own, however, those dumplings are a bit dry and boring, so a good gravy is mandatory! It just happens, that I have the perfect gravy recipe on my blog!

Video: How To Make Bohemian Dumplings

Can you Reheat the Dumplings?

Yes, you can reheat them. Just put the slices on a plate, add the gravy and put the plate in the microwave for a couple of seconds. They will taste as if they were fresh unless you have them in the microwave for too long.

Isn’t that the same as …

… Dampfnudeln? Yes, Dampfnudeln (Germknödel) you might know from Austria or Bavaria are a sweet version of this with a filling. The recipe for the dough is very similar. There are different ways to make Dampfnudeln though: Steamed or cooked on some cream or made in the oven.

Bohemian Dumplings

Barbara

Flour Dumplings

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Proofing 1 hour hr

Total Time 1 hour hr 45 minutes mins

Course Dinner, Lunch (or Dinner), Side Dish, Sides

Cuisine Czech

Servings 6 Portions

Calories 370 kcal

• 2 slices of Toast Bread or Dinner Roll, from day before
• 500 g Flour
• ½ tsp Salt
• 2 pkg Yeast (14 to 15 g)
• 250 ml Milk
• ½ tsp Sugar
• 1 Egg

• Cut the 2 slices of Toast Bread into cubes.

• Mix the 500 g Flour with the ½ tsp Salt.

• Add the 250 ml Milk2 pkg Yeast ½ tsp Sugar and the 1 Egg and knead into a smooth dough.

• Mix in the bread cubes, cover them all in the dough.

• Cover the dough with a kitchen towel and set at a warm place to ferment for about 1 hour or until doubled in size.

• Divide the dough in halves and shape each halve into a large, thick log.

• In a large pot, bring water to a boil. Steam the logs over the water, either in a steam insert or using a kitchen towel as shown in the video. If possible, cover with a lid.Alternatively, simmer the logs in the water.

• When steamed / cooked, cut the logs into slices and serve with gravy and (optional) meat or with Gulasch.

Serving: 1PortionCalories: 370kcalCarbohydrates: 71gProtein: 13gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 33mgSodium: 267mgPotassium: 196mgFiber: 3gSugar: 3gVitamin A: 109IUVitamin C: 0.01mgCalcium: 79mgIron: 4mg