RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Dumplings, Czech Challah - pareve
Nira Rousso offers this recipe in her Haaretz Magazine article of January 1, 1999. I've never encountered such a concept of dumplings before. Ruth Czech Challah Dumplings ~~~~~~~~~~~~~~~~~~~~~~~ From "The Taste of Life," by Ruth Bondy 1/2 kilo (1 lb., 1 oz.) flour 2 egg yolks 1 level teaspoon salt 1-1/2 cups milk (or seltzer, water, or milk and water) baking powder (the amount you can pick up on a knife blade) 200 grams (7 oz.) cubed challah (not sweet) or rolls 2 Tablespoons margarine strong white thread for cutting 1. Cut challah or rolls into cubes. Place on tray and allow to dry out for a day. Fry cubes in margarine until golden. Allow to cool. 2. In a deep bowl, place flour, salt, baking powder, yolks and milk (and/or water. Mix with a wooden spoon until you have a soft dough. 3. Shape into a loaf, lightly flour it, cover with a towel and allow to rest for one hour in refrigerator. 4. Mix cubed challah into dough. 5. Boil 4 liters (4 quarts) of water with 1 Tablespoons of flour in a large pot. 6. Divide the dough into two rolls. Place carefully in simmering water. Turn after 15 minutes. Boil for another 15 minutes. 7. Remove one roll and cut a slice, using the thread. A knife will crush it. If the dough is cooked through, the dumpling is ready. If not, return to pot and boil for 5 more minutes 8. Slice and keep warm on a plate in the oven. Serve with goulash, pot roast, stewed meat, or roast goose
