Czech Dumplings

Czech Dumplings

5 Viennese rolls [rohlicky?], or one half loaf of white bread, 1-2 days old.
1/2 cup butter or bacon fat.
Cut the rolls or bread into small cubes, heat butter or fat and fry cubes until they are crisp. Set aside.
Often dumplings are made without this frying, but babicka says they are really much better.
Of course you might experiment if you wish, with tossing in oil & baking or microwaving.

2 eggs
1 1/2 to 2 cups soda water.
1 pound flour sifted together with [or just mixed with]
1 teaspoon salt & 1/4 teaspoon baking powder

Beat eggs & soda water.
Add flour mixture & beat vigorously until dough is very smooth & loosens.
[It says from a wooden spoon with which you are beating, but I think I'd use the Kitchen Aid, until the dough would be smooth & start to ball.] Mix in the fried cubs and if desired, chopped parsley, until all cubes are covered in dough.
Let rest for 15-20 minutes.

With dampened hands (small bowl of water) form two large long rolls.
Slide them into a very large saucepan with briskly boiling salted water.
Be sure the water is boiling vigorously when you put the rolls in, or they will stick to the bottom. Bring to the boil again.

Cooking time is 25 minutes - about half-way through, turn the dumpling over.
Test readiness with a cake tester - no dough should cling to it.
Remove with a dumpling lifter. If I didn't give you one yet, use 2 spatulas.
Immediately poke with something long & thin - skewer, cake tester - to let the steam out, so they don't collapse.

Dumpling may be reheated in the microwave, either sliced or whole dumpling.