… and I always thought I would not like dumplings from rolls. After my vacation in the Czech Republic, where there were – NOT only felt but REALLY – every day dumplings, I could simply see them more.
But: After years of total denial, I gave them another chance:
Ta Da !!! Bread dumplings are delicious, they can be perfectly prepared, their preparation is extremely simple, they are a great side dish and they make a Westphalian Sauerbraten or roasted cauliflower an opulent feast.
By the way: Only recently I learned that in Bohemia there were no bread dumplings at all, but yeast dumplings :).
(+ 1 hr. rest time)
for 2 persons
" What is the difference between bread dumplings and napkin dumplings?
First of all, the shape:
Bread dumplings are round, while napkin dumplings are shaped into a sausage and sliced before serving.
The main ingredient in both cases is bread or – as in our case – pieces of bread rolls.
Originally, napkin dumplings – as the name suggests – were rolled up in napkins or cloths and steamed. Since they are cooked packed, you can do without flour as a binder and they taste a little firmer.
Flour is added to the bread dumpling to bind it and cooked directly in boiling water.
If you use a napkin, as in the original, you should not boil them, but rather steam them (the dumplings do not go into the water, but over it and the hot steam cooks them). Some also use aluminum foil for wrapping.
We take cling film, it is the easiest in handling: once in packing and then we can also put it directly into the boiling water.
And so you can perfectly freeze the napkin dumplings (just put them in the freezer like that, they are already packed :)), it does not affect the taste.
Oh, by the way, purists do NOT use a knife for cutting, they use a twine. Supposedly, this will make the windows smoother.
Even more classic dumplings
Tyrolean dumpling is a variant of the bread dumpling with a high percentage of bacon cubes.
Bömische dumplings are based on yeast dough.
Pretzel dumpling: Here, instead of the roll, simply pretzel pastry is used. Whether you then make it into bread dumplings or napkin dumplings is entirely up to you.
Potato dumplings: It’s self-explanatory, isn’t it? One of my favorite dumplings, but I have not yet found the perfect method of preparation …. I am open to recipes. Feel free to post in the comments below 🙂
Curd dumplingsare made from a curd dough.
Semolina dumplings: As a soup garnish or as a dessert, usually filled with plums and covered with vanilla sauce.
- 2 rolls (they can be a little older)
- 1 egg
- 150 ml milk
- 35 g butter
- 1 shallot
- 1 tablespoon chopped parsley
- ½ tsp salt
- Cling film (heat resistant)
- Kitchen yarn
The napkin dumpling dough
Dice roll. Finely dice the shallot. Chop the parsley.
Melt butter in a small pan, sauté shallot until translucent.
In a large bowl, whisk together milk, egg, salt and freshly grated nutmeg.
Add the diced buns. Sprinkle with butter shallots and parsley.
Mix well and let rest for about an hour.
Shape napkin dumplings
Tear off 2 medium pieces of the plastic wrap and lay out.
Mix the dough again vigorously and put half of it on the front part of the foil.
Now roll up(the foil should go around the dough several times), gently pressing the dough.
Twist in one side and tie off with some string. Place vertically and shake gently.
Roll up second side and tie with string.
Cooking napkin dumplings
In a large pot, bring water (does not need to be salted!) to a boil.
Add the dumplings and reduce the heat considerably.
The dumplings simmer only slightly and are ready after 30-40 min. ready.
Unwrap, slice and serve.