Kevin's Watch

Vader wrote:

aliantha wrote:Czech dumplings are lighter than a baking-powder biscuit. My first Czech teacher said her mom would slice hers with a string, because using a knife would crush it. My mom never did that, but she usually made smaller, single-serve dumplings instead of one big one.

Here's a recipe for Czech bread dumplings and one for potato dumplings. Disclaimer: I haven't tried either recipe.

Czech dumplings (like German or Austrian ones) consists of old white bread soaked in milk, egg yolk, salt pepper, nutmeg, chopped parsley salt. You mix it and let it rest. Then beat up the egg whites until stiff and mix under the bread-egg paste. Usually you wrap them up into a clean linen towel or linen napkin so that it looks like a big sausage. You can also form balls, but be careful - if the mixture isn't rightthey will fall apart. Then you let them simmer slowly in slated water. Unwrap and cut with a string.

Leftovers taste good fried in a bit of butter.

Brother Charn wrote:The problem with Bisquick is that everything you make with it ends up tasting like you made it with Bisquick.

Mixing up your dry ingredients from scratch produces far better results.