Bohemian Dumplings

Ingredientsfor

For the dumplings: 5 White rolls (day-old); 200 milliliters milk; 2 eggs; 40 grams butter; salt; 1 Tbsp freshly chopped parsley; 10 grams butter (for the kitchen towel)

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Preparation

Cut off breast crusts, cut bread into slices and then into cubes. Combine with hot milk in a bowl. Separate eggs. Whisk butter with egg yolks and salt until creamy. Add parsley and combine with soaked bread cubes. Mix everything together and let rest for 10 minutes.

Place kitchen towel into boiling water and squeeze. Bring a pot of 750 ml (approximately 3 cups) of water with 2 tablespoons of salt to a boil. Beat egg whites until stiff and fold into bread mixture. Brush kitchen towel with melted butter. Roll out dough into 6-7 cm (approximately 3 inches) thick roll and place in the middle of the kirtchen towel. Roll up towel.

Tie both ends of the towel and hang on the end of a wooden spoon handle. Place into boiling water and cook for about 40 minutes or until almost all water has evaporated. Let dumplings rest for 5 minutes. Unwrap towel and cut roll into 2 cm (approximately 3/4 inch) thick slices. Arrange on plates and serve.

Calorie	341 cal.	(16 %)
Protein	11 g	(11 %)
Fat	16 g	(14 %)
Carbohydrates	38 g	(25 %)
Sugar added	0 g	(0 %)
Roughage	2.3 g	(8 %)

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Ingredients

Bohemian Dumplings