Recipe by Vanessa Greaves
"These hearty bread dumplings will anchor you during a windstorm and sustain you through the deepest winter, especially when dished up with roast pork, red cabbage, and lots of pan gravy. Many thanks to my husband's family for sharing this recipe."
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white bread, cubed
My mother-in-law made these for every holiday with either a beef or pork roast and gravy. She added a package of dry yeast and let the dough rise for about an hour. We made small loaves (about the size of a large hoagie roll) and let them rise for about 1/2 hour. Then, we placed them in boing water (covered pot) and did not lift the cover for 10 minutes. After 10 minutes we turned the dumplings over and cooked for another 10 minutes. When you lift them out, cut with fishing line. These turn out like steamed bread. Lighter than dumplings. We always served them with gravy. They were always the hit of every holiday meal!
Great recipe, thank you!
I like this recipe very much -- for Lent. However, I think houskove knedliky should have bacon, onions and butter in the batter! And if one is using a good crusty European bread, remember to remove the crusts when cubing! Ahh, the heart-warming (and heart-stopping) memories of Aunt Wilhelmina's dumplings with pork shoulder pan drippings and cabbage!
Almost as good as Moms
Tried this, really liked the dumplings. I think the next time I make them I will try potato bread. I made drop dumplings because we are used to a less formal shaped dumpling. Very happy with the results.
* Percent Daily Values are based on a 2,000 calorie diet.
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Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 22
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