Bohemian Roll Dumplings
This seems to be my grandmother's writing. Honestly, I do not recommend this recipe. It is weird and mushy. I think you'd get better dumplings with the Bisquick recipe.
I beat the eggs and measured the milk. Originally I was going to put the eggs into the 1 c. measuring where the milk is but in the end I just dumped them separately into the mixing bowl.
One way to measure dry ingredients is overpour and scrape. But putting the smaller cup into the bigger vessel I can knock off the overage and then pour it easily back into the bag.
Before I scrape off the top I usually tap the side a few times because flour tends to get air pockets. As you tap you will see the flour settle down into the cup. Then chop the knife across the top several times to break up the overage and make sure it gets into all the cracks.
I set the sifter over the container and start dumping the measured amounts in. Some of it will fall through on it's own - then I coax the rest.
Another way to easily re-capture the overage is if your bag of flour is pretty low, just work inside the bag.
Oops, I got something pink in my baking powder. I'm famous for re-using measuring spoons. Could be chili powder? Who knows...I'll aim my measuring spoon for that spot and use it up sooner rather than later. I love these containers that have the built in leveler.
My brother-in-law left behind these chef-like large, metal salt and pepper shakers that I keep right next to my cooktop. When I need to measure salt or pepper I unscrew the lid, dip in a spoon, and then level off right back into the wide-mouthed shaker. Super convenient!
I toasted then cut. Maybe it would've been easier to cube then toast. I had the oven hot for some homemade English Muffins (didn't work well) so I just stuck the bread on the rack as the oven was cooling. I used one slice of my typical homemade bread and also some garlic bread that we had left over.
Ready to mix! With minimal liquid and significant dry ingredients I decided to use my Mixmaster instead of the hand mixer.
I thought about the dough hook but was afraid there wouldn't be enough in the bowl to mix well so I opted for the paddle and it worked out fine.
I added the sifted dry ingredients in two parts.
Once it was mostly mixed in I added the bread crumbs and left the mixer running on lowest speed until they were all in the bowl.
The dough was rather sticky. I thought about putting more flour or putting flour on the board but I didn't.
I squished the dough into two parts. I always keep a tape measure in my kitchen. I locked it at 6 inches so I could easily read 5 1/2".
The dough was too sticky to roll back and forth or even handle much.
I covered it with a bowl - not really sure why. I wondered if the gap at the bottom would be a problem. I noted the recipe said "rest" not "rise" so I guess I didn't need to hope for much.
30 minutes later the bowl is off.
One roll was less sticky than the other. I reshaped as best I could while still keeping the dough on the board and not my hands.
Into the pot of boiling water.
I almost missed the part about covering the pot. I turned the heat down to 3 knowing that the lid might cause it to boil over but still wanting it to boil.
After 15 minutes the lid came off.
Turning them was a bit of a challenge. I turned the first one but turning the second one (the longer one) caused the first one to turn back to original position. One side did not look more cooked than another.
After 15 additional mins. they didn't look much different.
I stabbed them with a spatula and poured out some of the water before lifting out the dumplings.
I sliced them up - it was not difficult at all. I had let the rolls cool a few minutes first. Parts of them were way mushy but some of the inner parts were dry and bread-like. They reminded me a bit of when, on a rare occasion, my mom would make Bisquick dumplings. Taste was very bland. I'd rather buy pre-made gnocchi and boil that to use as dumplings instead.
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