Tasty and dense dumpling with typical crosshatch structure.
recipe,photo-recipe,white roll,mace,chicken egg,Dumplings,Steamers recipes,Czech cuisine
No. of servings
1 h. 10 min.
|semi skimmed milk 1,5%||2.1||cup||5||decilitres|
Cut white rolls into small cubes and roast them until golden at 300°F (150°C) for about 20 minutes. Pour them over with milk, add finely chopped parsley stalk, pinch of mace and salt.
Stir together egg yolks, milk and flour and make thin dough, then mix it with the white rolls. At the end gently stir in egg whites foam.
Shape the dough into dumpling and steam it (in steam cooker) for 20-25 minutes. You can also cook dumpling in water, or covered in plastic wrap.