Bohemian Dumplings – Vrabec

* Three different types of flour are used by the Czech housewife in her cooking: smooth, semi-coarse and coarse flour. The original Czech dumplings succeed only with coarse flour, the “polohruba”.

With other types, the dough becomes like paste and sticks to your hands.

Grate the ribs, cut them into small cubes, roast them in hot butter and let them cool down. In a suitable bowl, add the sifted flour form, the eggs whisked in the milk, or egg yolks and salt and work with the wooden spoon until you get a shiny, smooth dough that comes off the wooden spoon.

Pour the toasted breadcrumbs into this dough and mix evenly. If you have enough time, sprinkle the dough with a little flour, place a dishcloth over the baking bowl and let the dough stand for 30 minutes. Dumplings prepared in this way are exceptionally tasty. Form 2 oblong rolls from the dough on a board dusted with flour. Put them into boiling salted water and cook for 25 minutes. Turn a few times with a wooden spoon to the other side. Remove from water and cut into slices on the spot. (A wider, larger Reindl is best for cooking the elongated dumpling rolls). Bohemian dumplings are served as an accompaniment to meat and game dishes, roast duck or goose, vegetables.

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