I was enjoying wonderful Bohemian Dumplings in Prague last summer. Those dumplings were so fluffy and delicious! Bohemian dumplings are a great side for meat dishes that come with gravy. They remind me a bit of white bread and essentially they are made from similar ingredients.
Making Bohemian Dumplings …
… is very easy! There isn’t much work involved, just some time to let the dough ferment and the time to steam them. On their own, however, those dumplings are a bit dry and boring, so a good gravy is mandatory! It just happens, that I have the perfect gravy recipe on my blog!
Video: How To Make Bohemian Dumplings
Can you Reheat the Dumplings?
Yes, you can reheat them. Just put the slices on a plate, add the gravy and put the plate in the microwave for a couple of seconds. They will taste as if they were fresh unless you have them in the microwave for too long.
Isn’t that the same as …
… Dampfnudeln? Yes, Dampfnudeln (Germknödel) you might know from Austria or Bavaria are a sweet version of this with a filling. The recipe for the dough is very similar. There are different ways to make Dampfnudeln though: Steamed or cooked on some cream or made in the oven.
- 2 slices of Toast Bread or Dinner Roll, from day before
- 500 g Flour
- ½ tsp Salt
- 2 pkg Yeast (14 to 15 g)
- 250 ml Milk
- ½ tsp Sugar
- 1 Egg
- Cut the 2 slices of Toast Bread into cubes.
- Mix the 500 g Flour with the ½ tsp Salt.
- Add the 250 ml Milk2 pkg Yeast ½ tsp Sugar and the 1 Egg and knead into a smooth dough.
- Mix in the bread cubes, cover them all in the dough.
- Cover the dough with a kitchen towel and set at a warm place to ferment for about 1 hour or until doubled in size.
- Divide the dough in halves and shape each halve into a large, thick log.
- In a large pot, bring water to a boil. Steam the logs over the water, either in a steam insert or using a kitchen towel as shown in the video. If possible, cover with a lid.Alternatively, simmer the logs in the water.
- When steamed / cooked, cut the logs into slices and serve with gravy and (optional) meat or with Gulasch.