This is one of my favorite comfort foods. It was a common dish at my great-grandparent’s home in Fox River Grove, Illinois. Sophie and Frank Ort moved to Fox River Grove from Bohemia in the early 1900s, and as a child, I had smells and foods indelibly etched in my memory bank. I vividly recall wonderful mid-afternoon Sunday dinners that always included her special dumplings, and sauerkraut, with a revolving main course. Sometimes Hungarian Goulash, other times duck, roast pork loin, or an occasional goose.
My two favorite foods as a six-year-old were dumplings and turkey stuffing at Thanksgiving, and they are still at the top of my list.
Enjoy this recipe straight from Bohemia!
Old World Bohemian Dumplings with Sauerkraut
Ingredients
Equipment
Method
- Prior to preparing the main course, place four slices of bread on the cutting board. Stale bread is best, but leaving it out will dry it.
- Mix the flour, water, salt, white pepper, nutmeg, and eggs in a medium bowl. Fold in bread cubes and let stand for 30 to 40 minutes. Bring a large pot of salted water to a boil. Use a large spoon the size of the desired dumpling, dip the spoon into boiling water, scoop out the dough, and slip into the water. Repeat with the remaining dough.
- When dumplings rise to the surface, simmer for 5 to 10 minutes until dumplings are cooked through. Remove with a slotted spoon to a buttered bowl or serving dish. Serve with the main course and top with sauerkraut.
- Sauerkraut with Bacon
- Saute the bacon and diced onion until the bacon is crispy and the onions golden brown. Set aside.
- Rinse and drain the sauerkraut in a colander. Add to a saucepan, and add enough water to cover the surface. Bring the heat to medium and simmer.
- Add bacon, season with salt and pepper, and caraway seeds. Dissolve the cornstarch and water, mix with the sauerkraut, and simmer for a few minutes from the heat.
- The dumplings will be irregular in shape and, if large, can be sliced in half. Serve with sauerkraut.
Atmosphere
How about some Swan Lake providing the sounds and a Winemaker’s CUT Bohemian Riesling providing the libations?
