Bohemian Yeast Dumplings According to Eichkatzerl`s Grandmother
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 500g flour
- 250 ml milk, lukewarm
- 20 g yeast
- 0.5 teaspoon ½ salt
- 1 egg (s)
- 3 rolls, stale, diced
Print Recipe
Pin Recipe Instructions
- Prepare a soft yeast dough from the flour, milk, yeast, salt and the egg and cover it for approx. 30 minutes to rise. Knead the bread cubes under the yeast dough and let everything rise again until the dough volume has doubled.
- Put plenty of salted water in a large saucepan and bring to the boil. With the help of the cupped, floured hand, form large elongated dumplings and place in the boiling water. Let everything boil once. Put a lid on the pot and let the dumplings simmer for 15-20 minutes just short of boiling point (the water must no longer move). Turn once with a slotted spoon during this time.
- Take out the dumplings and cut into slices. I also often make the dumplings a bit smaller and serve them whole with the meal.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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