Bohemian Yeast Dumplings or Boehmische Hefeknoedel in German, is a side dish that goes very well with any meat and a gravy, like Goulash. The classic traditional recipe from Bohemia is using flour, eggs, salt and milk. You would form the dumplings like mini loafs and then cut them but never use a knife. In Germany there are typical Dumpling cutters available or you can use some yarn. Other recipes use rolls or bread as an ingredient. Happy Cooking!
Ingredients Bohemian Yeast Knoedel
1 kg wheat flour
1 dash salt
some warm milk
4 packages dry yeast
– Mix all ingredients very good and knead the dough until you get a smooth dough.
– Form 4 thicker Knödel; then let them raise until size has doubled.
– In a big pot bring water with some salt to a boil.
– Place Knödel in water for exactly 10 min, then turn them and let them boil for another 10 min. Have temperature on medium, not high. Water should not be bubbling.
– Remove the Knödel and cut in slices but don’t use a knife. If you use a knife it has to be very, very sharp! You would use yarn by placing it under the Knoedel, then cross it over the upper surface and pull. It will make a clean cut.