BOHEMIAN BREAD DUMPLINGS
Make and share this Bohemian Bread Dumplings recipe from Food.com.
Provided by Ackman
Categories Healthy
Time 1h15m
Yield 2 large dumlpings, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Mix the flour, salt, 4 eggs, baking powder & milk together until you have stiff dough.
- When mixed well, add the cubed bread.
- Form into 2 dumplings.
- Boil in a large pot of water or broth for 30 minutes.
- Cool & slice into ¾ inches slices
- Melt ¼ cup butter in a skillet on med-low heat.
- Add the sliced dumplings & chopped onion.
- Season with salt & pepper or to taste.
- Fry until a light golden brown.
- If desired, pour the 6 well-beaten eggs over & cook until eggs are set -- stir very little.(I prefer them with a nice gravy poured over, instead of the eggs!).
Nutrition Facts : Calories 763.5, Fat 19.4, SaturatedFat 9.4, Cholesterol 242, Sodium 1702.8, Carbohydrate 121.2, Fiber 4.6, Sugar 2.9, Protein 23.1
BOHEMIAN DUMPLINGS
Provided by Food Network
Time 1h20m
Yield 8 servings
Number Of Ingredients 8
Steps:
- 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
BOHEMIAN DUMPLINGS RECIPE - (3.9/5)
Provided by Jomamma
Number Of Ingredients 9
Steps:
- In small bowl, soften yeast in ½ cup milk. Let stand for 5 minutes; add sugar; stir until yeast is dissolved. Into mixing bowl sift 2 cups of the flour baking powder. Add yeast and remaining milk. Stir in butter, salt, and eggs. Beat well. Cover, and set aside in a warm place for 1 hour. Add bread cubes and remaining flour to make a soft dough. Turn onto lightly floured bread. Knead until smooth. Shape into 4 oblong pieces. Cover, let rise for one hour. Gently lower oblongs into large saucepan of boiling water; cover; boil 10 minutes, turn; cover and boil 10 more minutes.
BREAD DUMPLINGS
We found this recipe in a cookbook belonging to DH's grandmother: 60th anniversary Slovak-American Cookbook produced by the First Catholic Slovak Ladies Union in 1952. It tastes just like the bread dumplings we ate in Prague. ZWT 3: Eastern Europe
Provided by lucid501
Categories Breads
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Sift flour, baking powder, and salt together in a large bowl.
- Add beaten egg.
- Add the lukewarm water and mix well with wooden spoon.
- Add bread.
- Mix well and roll into oblong dumplings.
- Place into boiling water, cover and cook about 20 minutes, stirring once.
- (We just used two teaspoons to drop pieces of dough into the water without shaping them first, and it worked fine).
Nutrition Facts : Calories 296.3, Fat 2.5, SaturatedFat 0.6, Cholesterol 52.9, Sodium 819.5, Carbohydrate 57.6, Fiber 2.1, Sugar 1.1, Protein 9.5
BOHEMIAN ORANGE CHICKEN
This Eastern European comfort food dish was inspired by two duck recipes: duck à l'Orange and a Bohemian-style roasted duck. The caraway-scented sweet and sour orange sauce works really well with chicken. Serve on top of traditional Czech bread dumplings alongside sautéed cabbage. Adapted from a recipe by Andrew Zimmern.
Provided by Chef John
Categories Baked Chicken Thighs
Time 1h55m
Yield 4
Number Of Ingredients 17
Steps:
- Generously season chicken thighs on both sides with 2 teaspoons kosher salt.
- Heat olive oil in a large cast iron skillet over high heat. Add chicken, skin-side down, to the hot oil and sear until skin is golden brown and releases from the bottom of the skillet, 4 to 5 minutes. Turn and sear on the other side for 3 to 4 minutes. Turn off the heat and remove chicken to a plate. Drain fat from the skillet and reserve for another use.
- Preheat the oven to 350 degrees F (175 degrees C).
- Place the skillet back on the stove. Add onion, a pinch of kosher salt, and sugar. Turn heat to medium-high; cook and stir until onion turns translucent and sugar starts to caramelize on the bottom, 3 to 4 minutes. Add garlic; cook and stir until fragrant, about 30 seconds, being careful not to burn.
- Add orange zest, orange juice, lemon juice, and chicken broth. Increase heat to high, and stir in cinnamon, cayenne, and black pepper. Stir occasionally and bring to a boil. Boil until liquids are reduced by half, 2 to 3 minutes.
- Turn off the heat and transfer chicken and any accumulated juices back into the skillet; make sure the skin is facing up. Baste chicken with the liquid and sprinkle caraway seeds over top.
- Cover and bake in the center of the preheated oven for 1 hour. Remove from the oven, remove the lid, and baste chicken.
- Return to the oven and bake, uncovered, until no longer pink at the bone and the juices run clear, about 20 more minutes, adding a splash of water if the liquid dries out. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Remove from the oven and baste again. Garnish with grated orange zest and serve.
Nutrition Facts : Calories 706.6 calories, Carbohydrate 17.2 g, Cholesterol 241.2 mg, Fat 47.3 g, Fiber 2.3 g, Protein 51 g, SaturatedFat 12.8 g, Sodium 1859.3 mg
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