Uncle Shaf's Bohemian Dumplings

Vanessa Greaves 100

"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."

Ingredients 35 m {{adjustedServings}} servings 189 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 189 kcal
  • 9%
  • Fat:
  • 2.5 g
  • 4%
  • Carbs:
  • 34.1g
  • 11%
  • Protein:
  • 6.7 g
  • 13%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 225 mg
  • 9%

Based on a 2,000 calorie diet

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  • Prep

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  1. 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.
  2. 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.
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Reviews 5

  1. 5 Ratings


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!

Michelle Roe

Great recipe, thank you!


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!