bohemian dumplings

Categories
Taste
Yield
4 servings
MeasureIngredient
2 cups Instant flour
1 cup Milk
Egg yolks
  Salt
2 cups Diced stale white bread
4 tablespoons Butter
⅓ cup Melted room temperature
  Goose fat.
Egg whites

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

Yield: 8 servings

TASTE SHOW #TS4875

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