Bohemian Dumplings Without Egg
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 450 g flour
- some milk, lukewarm
- 20 g yeast
- 1 teaspoon salt
- 1 tablespoon oil
- 10 g butter
- Water (salt water)
Print Recipe
Pin Recipe Instructions
- Dissolve the yeast in a little lukewarm milk, mix the remaining ingredients. Then stir in the milk and yeast. The consistency should be very firm (add milk or flour accordingly).
- Cover the dough and let it rest when it has risen, kneading out the bubbles. Shape about 3 dumplings and let rise again covered.
- Fill 2 pots with salted water, bring the water to a boil, then switch back to a low level (the water must no longer boil!). Put in the beautifully round dumplings and let them steep for about 20-25 minutes. Then remove from the water, cut into slices with a twine and serve.
- Tastes great with cream mushrooms or simply pure with a cinnamon-sugar mixture.
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