Bread Dumpling

4 SERVINGS

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INGREDIENTS

1 older roll
500 g coarse flour
salt
1 egg
10 g fresh yeast
a pinch of sugar
250 ml lukewarm milk

YOU MIGHT NEED

Cooking tools

INSTRUCTIONS

1
Cut the roll into 1 cm cubes. Mix the flour in a bowl with 2 pinches of salt. Make a well in it, crack in the egg, crumble the yeast, add a pinch of sugar, and pour in the lukewarm milk. Lightly whisk the egg with the milk and yeast using a fork and let it rest for 5 minutes.
2
Knead a fluffy dough, into which you add the chopped roll. Let the dough rise in a warm place for 30 minutes, covered with a clean cloth.
3
Roll the finished dough into dumpling logs long enough to fit into a larger pot (be careful, they will expand a bit in the pot). Place the logs into well-salted boiling water and cook them for 18 minutes. Turn the dumplings in the pot halfway through cooking. Remove the cooked dumplings from the water and immediately pierce them along their entire length with a fork.

Tip

Take the cooked dumplings out of the water directly onto a baking sheet with a little melted lard or butter. This way, they will remain moist and won't dry out. Pierce the dumplings immediately after cooking with a cooking fork, as the steam needs to escape. This is the only way the dumplings will stay nice and fluffy and won't collapse. If the dumplings don't fit into the pot all at once, don't worry. Cook them gradually. Just cover the dumpling with a cloth and leave it on the board until it's its turn.

Roman Vaněk

With Rohlik, we have put together a selection of the most popular recipes from my cookbooks and linked them with the right ingredients. Let us know how your dish turned out #rohlikchef