These hearty bread dumplings will anchor you during a windstorm and sustain you through the deepest winter, especially when dished up with roast pork, red cabbage, and lots of pan gravy. Many thanks to my husband's family for sharing this recipe.

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Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, whisk together the eggs, milk, salt and flour to make a batter. Mix in the bread cubes using your hands or a sturdy wooden spoon. Divide the dough into two pieces and roll each piece into a log about 3-inches long.

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  • Bring a large pot of lightly-salted water to a fast boil. Add the dumplings, cover, and simmer over medium heat for 20 minutes. Use a slotted spoon to carefully remove the dumplings from the water and let drain. Slice and serve while very hot.

Nutrition Facts

189 calories; protein 6.7g 14% DV; carbohydrates 34.1g 11% DV; fat 2.5g 4% DV; cholesterol 47.7mg 16% DV; sodium 224.7mg 9% DV. Full Nutrition

Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/04/2011
My mother-in-law made these for every holiday with either a beef or pork roast and gravy. She added a package of dry yeast and let the dough rise for about an hour. We made small loaves (about the size of a large hoagie roll) and let them rise for about 1/2 hour. Then we placed them in boing water (covered pot) and did not lift the cover for 10 minutes. After 10 minutes we turned the dumplings over and cooked for another 10 minutes. When you lift them out cut with fishing line. These turn out like steamed bread. Lighter than dumplings. We always served them with gravy. They were always the hit of every holiday meal! Read More
(16)

Most helpful critical review

Rating: 1 stars
07/15/2015
My batter is too sticky and wont cook Read More
8 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
01/04/2011
My mother-in-law made these for every holiday with either a beef or pork roast and gravy. She added a package of dry yeast and let the dough rise for about an hour. We made small loaves (about the size of a large hoagie roll) and let them rise for about 1/2 hour. Then we placed them in boing water (covered pot) and did not lift the cover for 10 minutes. After 10 minutes we turned the dumplings over and cooked for another 10 minutes. When you lift them out cut with fishing line. These turn out like steamed bread. Lighter than dumplings. We always served them with gravy. They were always the hit of every holiday meal! Read More
(16)
Rating: 5 stars
11/12/2007
Great recipe thank you! Read More
(11)
Rating: 4 stars
07/06/2010
I like this recipe very much -- for Lent. However I think houskove knedliky should have bacon onions and butter in the batter! And if one is using a good crusty European bread remember to remove the crusts when cubing! Ahh the heart-warming (and heart-stopping) memories of Aunt Wilhelmina's dumplings with pork shoulder pan drippings and cabbage! Read More
(10)
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Rating: 5 stars
07/19/2016
I am on vacation and we decided to make a pork roast and I thought of my recipe for dumplings but wasn't exactly sure of how much of the ingredients to use. Uncle Shaf's receipts was exactly how I make mine at home. GREAT FIND!!! Read More
(1)
Rating: 5 stars
02/19/2015
Almost as good as Moms Read More
(1)
Rating: 4 stars
01/01/2015
Tried this really liked the dumplings. I think the next time I make them I will try potato bread. I made drop dumplings because we are used to a less formal shaped dumpling. Very happy with the results. Read More
(1)
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Rating: 1 stars
07/15/2015
My batter is too sticky and wont cook Read More
Rating: 5 stars
10/30/2019
My Bohemian mother had us boil (simmer) the dumplings covered (NO PEEKING) for 15 min. then uncover & turn & boil another 5 minutes. Remove with slotted spoon slice & serve! NOTE: these are excellent to brown in butter the next morning & add to scrambled eggs! Dumplings can be frozen & served at any time. Delicious! Read More