Bohemian Raised Dumplings

Kimber Flory


I ate these as a child and thought that all dumplings were raised like a yeast dough. But learned otherwise. These are almost a cross between a bread and a bagel. But they were used instead of a pasta or bread with our meals.

★★★★★ 1 vote
Stove Top


4 c
all purpose flour
1 pkg
active dry yeast
eggs, beaten
1 c
1/2 tsp
1/4 tsp
1 pinch
salt (for boiling water)


1Mix Dry Yeast and ¼ cup of warmed milk, and ¼ teaspoon of sugar in small bowl.
2Combine Sifted flour and salt in separate bowl.
3Once yeast has dissolved and become bubbly, mix with flour mixture in large bowl.
4Stir the mixture adding remainder of milk and beaten eggs.
5Knead dough thoroughly into ball.
6Place dough ball into bowl, cover with towel, and set in a warm place for an hour.
7Dough should double in size at this time.
8Separate dough into small balls, slightly larger than a golf ball, but smaller than a soft ball.
9Set dough balls aside on plate and let raise for ½ hour (covered with towel)
10Place dough balls into stockpot or kettle of boiling salted water.
11Cover and boil for 10 minutes. Make sure to slightly crack lid open to prevent boil over. Half way thorugh cook time, remove lid and flip balls over.
12Remove from hot water and cool on cutting board.
13Cut dumplings with string or dental floss while still warm.
14Serve with meat, or freeze for later use.

About Bohemian Raised Dumplings

Course/Dish: Other Side Dishes
Main Ingredient: Bread
Regional Style: Eastern European