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INGREDIENTS
- 1 stale roll
- 500 g coarse flour
- salt
- 1 egg
- 10 g fresh yeast
- pinch of sugar
- 250 ml lukewarm milk
YOU MIGHT NEED
- Cooking utensils
INSTRUCTIONS
- 1Cut the roll into 1 cm cubes. Mix the flour in a bowl with 2 pinches of salt. Make a well in the center, crack in the egg, crumble in the yeast, add a pinch of sugar, and pour in the lukewarm milk. Lightly whisk the egg with the milk and yeast with a fork and let it rest for 5 minutes.
- 2Knead into a fluffy dough, then add the chopped roll. Cover the dough with a clean cloth and let it rise in a warm place for 30 minutes.
- 3From the finished dough, shape dumpling logs long enough to fit into a larger pot (be aware, they will expand a bit in the pot). Place the logs into well-salted boiling water and cook for 18 minutes. Halfway through cooking, turn the dumplings over in the pot. Remove the cooked dumplings from the water and immediately pierce them along their entire length with a fork.
Tip
Remove the cooked dumplings from the water directly onto a baking sheet with a little melted lard or butter. This will keep them moist and prevent them from drying out. Immediately after cooking, pierce the dumplings with a cooking fork, as the steam needs to escape. This is the only way the dumplings will remain nicely fluffy and won't collapse. If the dumplings don't fit into the pot all at once, don't worry. Cook them in batches. Simply cover the dumpling with a cloth and leave it on the counter until it's its turn.
Roman Vaněk
Together with Rohlík, we've put together a selection of the most popular recipes from my cookbooks and paired them with the right ingredients. Let us know how your meal turned out #rohlikchef