Recipe courtesy of David Rosengarten
Bohemian Dumplings
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 301
- Total Fat
- 17
- Saturated Fat
- 7
- Carbohydrates
- 30
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 7
- Cholesterol
- 63
- Sodium
- 226
- Total: 1 hr 20 min
- Prep: 1 hr 10 min
- Cook: 10 min
Ingredients
2 cups instant flour
1 cup milk
2 egg yolks
Salt
2 cups diced stale white bread
4 tablespoons butter
1/3 cup melted room temperature goose fat
2 egg whites
Directions
- 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