Karlsbad dumplings
Let's make the famous recipe Carlsbad white pastry dumpling. The Carlsbad dumpling is a refined Czech side that takes its name from the spa town of Karlovy Vary. It differs from a regular bread dumpling by its airy structure and its pretty mosaic of bread cubes and herbs. It pairs beautifully with classic sauces and roasts because it is light in texture and does not overwhelm the main course.
Ingredients:
- 250g / 8,8oz / 1,4cup white pastry
- 100g / 3,5oz / 0,8cup wondra flour (coarsely ground flour)
- 200ml / 7(fl.oz) / 0,8cup milk
- 2 eggs
- 1 tsp. salt
- Nutmeg
- Parsley
Recipe steps:
- Cut the older buns into cubes.
- Whisk the milk with egg yolks, a teaspoon of salt and flour.
- Add a little grated nutmeg and a handful of chopped parsley.
- Mix everything and add the chopped bun cubes.
- Then we lightly mix in the snow from the egg whites and the dough for the Karlsbad dumpling is ready
- Now we shape the mixture into a neat cone so that the dumpling does not fall apart and has a nice shape, we wrap it in food foil.
- Cook the dumpling in boiling water for 10 minutes, then turn it over in the pot and cook for another 10 minutes (if you have a larger dumpling, cook it longer).
- Immediately after removing it from the water, pierce it several times with a fork or a toothpick so that steam can escape from the dumpling.
- After a while, the dumpling can be cut into slices and served as a side dish to sauces such as tenderloin in (sour) cream sauce.
Ingredients and ratios:
Use day old white rolls so they soak up the milk and egg yolk mixture without turning mushy. A hint of grated nutmeg and a handful of chopped parsley bring fragrance and a fresh note. Coarse flour gives enough strength to hold the shape while still allowing a tender crumb.
Technique notes:
Whisk milk with egg yolks and salt until smooth, then stir in the flour. Fold in the bread cubes gently so they keep their shape. Beat the egg whites to stiff peaks and incorporate them with a light hand since they provide lift. The mixture should be cohesive yet supple, add a spoon of flour if loose or a splash of milk if dry. Shape a firm log and wrap it in a clean cloth or a cooking safe wrap, tighten the ends so the dough stays compact. Simmer in gently bubbling water and turn the log halfway through for even cooking. Prick the dumpling after cooking to release steam and rest it briefly before slicing for neat rounds.
Variations and ideas:
Herbs can follow the season, chives and a touch of thyme work nicely alongside parsley. For a richer profile blend in a spoon of melted butter or replace a part of the milk with cream. Finely diced bacon gives a festive twist and sautéed mushrooms in tiny pieces make an earthy version. A splash of sparkling water can lift the texture further. If you lack standard white rolls, a mix of baguette and soft white buns works well as long as the cubes are similar in size.
Serving:
Slice cleanly and serve with braised beef in creamy vegetable sauce, with roast meats or with gentle mushroom gravies. The dumpling also complements roast chicken with pan juices and stands up well to bright vegetable sides such as glazed carrots or creamed spinach.
Storage and next day:
Wrap leftovers to prevent drying and refrigerate. Reheat gently over steam to restore softness or pan fry slices in butter until golden which adds a delicate crust while keeping the center tender.
Troubleshooting:
Crumbly slices point to overly dry bread or too little liquid, next time add a touch more milk or yolk. A gummy interior suggests excess moisture, correct with a spoon of coarse flour and allow a short rest before cooking. Uneven doneness often comes from a rolling boil or a loosely wrapped log, keep the water at a gentle simmer and secure the shape tightly.
