The bases of Czech cuisine are dumplings. There are so many species, but the Carlsbad dumplings (sg. in Czech karlovarský knedlík) certainly belongs to traditional ones. Its name comes from the town of Carlsbad (in Czech Karlovy Vary) which is situated in western Bohemia. It is not-leavened dumpling from old rolls, egg yolks and whipped egg whites, which excels in its mosaic structure on the cut.
3-4 serves, preparation time 45 minutes
- 30 g butter
- 205 g of an older white bread
- 2 eggs
- 50 g coarse flour
- 250 ml milk
First, chop the bread into small pieces. In a bowl, combine the egg yolks, milk, salt, nutmeg, parsley and coarse flour to give stiffer batter. Pour the batter into the sliced bread, stir and let rest for a while. Whip egg whites to get stiff and stir them into the mixture batter and bread rolls. Shape cylindrical cone and wrap in food film whose ends tie. Gently pierce the film and let dumplings cook for about 25 minutes. Serve with any sauce or meat.
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