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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 32 |
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This is from the WFLA/ZCBJ Lodge #141 Bohemian Hall Centennial Keepsake Cookbook, Cadott, WI Ingredients:
4 cups flour |
2 teaspoons salt |
4 eggs, large |
1/2 teaspoon baking powder |
milk, enough to make a stiff dough |
8 slices white bread, cubed |
1/4 cup butter |
onion (chopped & to taste) |
salt & pepper, to taste |
6 eggs, well beaten (optional) |
Directions:
1. Mix the flour, salt, 4 eggs, baking powder & milk together until you have stiff dough.
2. When mixed well, add the cubed bread.
3. Form into 2 dumplings.
4. Boil in a large pot of water or broth for 30 minutes.
5. Cool & slice into 3/4 inches slices
6. Melt 1/4 cup butter in a skillet on med-low heat.
7. Add the sliced dumplings & chopped onion.
8. Season with salt & pepper or to taste.
9. Fry until a light golden brown.
10. If desired, pour the 6 well-beaten eggs over & cook until eggs are set - stir very little.(I prefer them with a nice gravy poured over, instead of the eggs!).
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