A staple of classic Polish or Bohemian cooking is the Bread Dumpling. It’s a very simple recipe, using everyday ingredients. Although it lacks any sort of panache, it’s very important, because it is used to sop up all of the yummy gravy that may go along with your Pork Roast or Breaded Pork Tenderloin (my favorite).
One thing you want to make sure of, is to follow the directions to a T. You need to give the dumplings the right amount of time to puff up, so they aren’t doughy. No one likes a doughy dumpling! Your finished product should have a nice firm, bread-like center, creating the perfect vessel for that very important gravy.
Donna's Bread Dumplings
2 teaspoons baking powder
1/4 teaspoon salt
2 eggs, room temperature
1 cup milk, room temperature
- Bring large pot of water to a boil.
- Mix all ingredients in large until well incorporated. Shape into loaf, or loaves.
- Drop into water and boil uncovered for 10 minutes.
- Cover and boil an additional 10-15 minutes. Do not reduce heat.
- Remove from water and let the loaves drain before cutting.