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.


★★★★★ 3 votes

Stove Top


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

How to Make Bohemian Raised Dumplings


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

Printable Recipe Card

About Bohemian Raised Dumplings

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

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