Barb Downunder wrote:Heinz your dish looks great (well all the dishes you have posted look sensational)
I wonder if you could please share your Bohemian dumpling recipe, yours looks much more interesting than
any I have recipes I have found on the net so far.
My mother's recipe
Bohemian Dumplings (Serves 6)
70 g soft butter,
4 eggs separated,
approx. 1/4 l whipping cream,
300 g of flour,
1 tsp baking powder
4 stale rolls, or an equivalent volume of Toasts.
40 g butter for roasting.
Whip up the butter and egg yolks until frothy, add flour, baking powder and salt. Beat with a wooden spoon and pour in whipping cream portion wise until the dough becomes a pasty texture. Cut the stale rolls into cubes (about 1 centimeter), and fry in melted butter until golden brown. Let cool down and stir into the batter. Beat eggwhites until stiff and fold in carefully. Don't care if the dough becomes smoothy. The lighter the dough, the fluffier the dumplings. Place the dough onto a cold water moistened and well squeezed dish towel and shape the dough into a roll by softly wrapping the towel around it. Tight well both ends of the roll with kitchen strings and drop it into boiling salted water. Let simmer for 30 - 40 minutes. Unwrap the napkin just prior to serve and cut the dumpling into equal slices using a yarn and drizzle with melted butter.
Good luck and bon appetite