How To make Bohemian Chicken and Dumplings
4 Chicken quarters, skinned
-if desired to reduce fat 1 lg Onion, halved and sliced
2 ts Paprika
1 ts Marjoram or to taste
Salt to taste 1/4 ts Black Pepper
3 tb Butter or Margarine
3 tb Flour
4 Drops Bead Molasses
-(optional)
3 sl White Bread, day old
Milk 2 Eggs
1 ts Marjoram
Salt to taste 2 ts Butter, melted-NO MORE
Bread Crumbs Chicken & Gravy Place chicken with onion, paprika, marjoram and pepper in a large stick pot, with enough water to cover (at least 8 cups). Bring to boil. Reduce heat and SIMMER until tender, about 40 min or until no red juices come out when pierced with a fork. Remove chicken and cover to keep warm. Save the stock. Prepare dumplings as below. Roll the dough into one inch diameter dumplings and drop into gently boiling stock. Boil over medium heat for 25 minutes, turning over after 12 minutes. Remove dumpling and keep warm with the chicken. Save stock. Make a roux by melting the butter in a small skillet. Add the flour to the skillet and cook, stirring constantly until the mixture is the color of a new penny. Add enough of this roux mixture to the boiling stock to make a medium thick gravy. If lumps form, whisk them out with a wire whisk. Add a few drops of bead molasses if you wish for color and adjust spices with paprika, marjoram, pepper and salt to taste. (I like more pepper in mine.) Simmer 5 minutes. Return meat and dumplings to gravy and reheat all to just a simmer. Remove from heat. Let stand in hot gravy for 10 before serving. DUMPLINGS Soak bread in milk. Squeeze out surplus milk. Shred bread into bowl. Add eggs, marjoram. salt and melted butter. Mix well. Add enough bread crumbs to make mixture into 1 inch balls that will NOT become fuzzy when boiled. Test one by dropping into boiling stock, then adjust crumbs as needed. Cook as above. My grandma used to serve steamed cauliflower with this dish. We would ladle the gravy over the cauliflower, too. It tasted great. Walt MM Lou Stanek A retired guy who loves to cook for his kids!
How To make Bohemian Chicken and Dumplings's Videos
Czech Bread Dumplings - How to Make Bread Knedlíky - Food Wishes
As promised, these are the Czech-style bread dumplings pictured under our recently posted Bohemian Orange Chicken. The hardest part of that video was not letting these dumplings steal the show, but now they finally get their turn to shine. Figuratively, and once covered in a nice, rich gravy, they’ll literally shine as well.
Enjoy!
For the fully formatted, printable, written recipe, follow this link:
To become a Member of Food Wishes, and read Chef John’s in-depth article about Czech Bread Dumplings, follow this link:
You can also find more of Chef John’s content on Allrecipes:
Bohemian Dumplings: Why You Should Never Change The Original Recipe - Or Should You?
They seem quite ordinary on the plate: Slices of dough that are normally found swimming in rich dark sauce as a side dish. But Bohemian dumplings are not just any hearty side dish in the Czech Republic—they are considered to be the national dish for this Eastern European country. Chefs Tomáš Kalina and Lukáš Vegricht are two very enthusiastic supporters of the traditional homeland cuisine and they will show you how to make a real Bohemian dumpling, how to serve it, and why it must always be on the menu
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Our grandmas used to cook this soup all the time..... it's just as delicious today.
How tempting does this sound ... slow cooked beef broth, with root vegetables, and with small liver dumplings, made by hand, one by one.
Delicious, nutritious, simply special.
A great way of using liver and a great way of how to make the little ones eat liver.
A very traditional soup, just as muth-watering as it was decades and decades ago.
How to Make Dumplings - German Recipes - Episode 2
Please watch my other videos - and subscribe my channel. Thanks. Klas.
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Dumplings - ingredients:
How to do:
Potatoes - half of the amount is already cooked, the other half is raw.
You cut the raw ones into really small pieces - best with a machine.
Chop it into really small pieces
then put it into some cotton and press the potatoes in the cotton. The water must get out.
Take the cooked potatoes an mash them (it´s good to get rid of your aggressions
then you mix both and add eggs.
for about every 500 gramms / one pound you will need one egg.
mix it all and add some salt and a pinch of nutmeg, if you like.
if the dough feels too wet, you can add some starch!!!
if it is a nice dough, put it into the fridge vor like half an hour to let it set.
Take your hands and form dumplings from the dough. They should almost have the size of a tennis-ball.
Put them into a big pot filled with hot water. The water mustn´t boil. Leave the dumplings in there for about 20-25 minutes.
It makes sense to make a lot more dumplings than you actually need, because it´s quite a lot of work.
What can you do with the ones you don´t need that day?
Either you freeze them or you make Knödlgröstl ;-)
See also: KlasKitchen.com
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Delicious Chicken & Dumplings | Chicken and Dumplings recipe | Chicken soup recipes
These drop dumplings are out of this world! If you are looking for a southern dumpling then move on....These dumplings are easier to make. No rolling or cutting are necessary.
I found out while planning this video series that my mom's best cherished recipe was actually from my Grandmother. As a child, this was a favorite of mine and my siblings. They are a dense dumpling without any baking powder or soda to make them fluffy. If you want something fluffy, make bisquits!
Quite the lesson was learned making this delicious dish. Do not use purple carrots to make soup. All the beautiful purple left my carrots and leached into the soup. Leaving it a dingy brown color. I had made this dish a few months back and took photos made with regular carrots. Below is the picture of my chicken and dumplings made with regular carrots. And the purple carrots so you will see the difference.
Chicken And Dumplings
10 cups chicken stock (I used half homemade, half water and added soup base)
2 large chicken breasts (you can add as much meat as you want)
4 - 6 carrots sliced (personal preference)
2 stalks celery sliced
1/2 large onion diced
2 T dried parsley or 1/2 cup of chopped fresh (again personal preference as to how much)
1 bayleaf
1/2 t thyme (optional)
6 large eggs
2 1/2 to 2 3/4 all-purpose flour (read below and watch the video)
1 T olive oil or butter
Salt and Pepper to taste
Soup base if necessary
Add oil, onions, carrots, and celery to stock pot and saute with 1 teaspoon salt, and 1/4 teaspoon pepper. Saute approx. 5 mins on medium heat.
Add 10 cups of stock, parsley, bayleaf, and thyme (optional) to the vegetables. Bring to a boil then simmer for 1 or more hours until vegetables are fully cooked.
While stock and veggies are simmering it is dumpling time. Crack and beat your 6 eggs in a large bowl with 1 teaspoon salt. Fold in the flour. Do not over stir. This makes for tough dumplings. I made this dough 3 times, with 3 different results depending on which eggs I used and if my flour had settled. I bought large eggs from 3 different locations. Consistency is key, not exact measurement of flour. And don't stress out!!!! If you don't get it right it will be fine. So what if they are a little too eggy. And so what if you added too much flour. It will still be edible! You will get it. The video shows a close up of how the dough should look. Learn to eyeball......
After your stock and veggies have simmered for an hour, it is time to assess the flavor of your stock. Not all stocks are made equal. You may have chosen to do what the video shows and use 1/2 stock 1/2 water. Whatever the situation you need to taste the stock and see if it needs some extra UMF. (is that a word?) This is where soup base comes in handy. Add 1 teaspoon at a time and taste the soup again. Soup base is salty so it is best to add it slowly to get the exact flavor you desire. Add pepper too if you would like.
Nothing takes the place of homemade stock. Let's face it though....it is time consuming and NOT necessary to make a good pot of soup. I was raised on homemade stocks but I do not always use them and my family never seems to complain.
Once you have your stock tasting just the way you would like it's time to add the dumplings!
Bring stock up to a boil and start dropping dumplings in. Try to keep dumplings about 1 tablespoon in size. Once all dumplings have been dropped let soup simmer approx 30 minutes for egg to cook. Then serve. The dumplings are filling so bread isn't necessary with this soup. A delicious salad would add to!
6 servings
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#eatmoreveggies
My Mamaw’s famous chicken and dumplings recipe! Must watch!