Easy Czech Inspired Bread Dumplings
Easy Czech Inspired Bread Dumplings
For years I have been eating Czech Bread Dumplings with a lot of my roasted meats. Especially the ones that have lots of delicious gravy. More recipe linked below. I have had them homemade by Czech friends as well as a couple of brands that come frozen. For a short time I created recipes for a Czech Bread Dumpling Company. This company was based out of the Chicagoland area called Chateau. During my time there I created a recipe that went viral called the World’s Best Stuffing. The base for this stuffing were the bread dumplings. Their texture soaked up all the stuffing ingredients without getting soggy and they required no drying.
This recipe went viral, millions made this stuffing. I was even on local tv sharing this recipe. The only issue was the bread dumplings were not available to everyone on a national level. Therefore, everyone couldn’t make this amazing recipe.
Czech Inspired Bread Dumplings Make Great Stuffing
I have been working for over a year to figure out a way to create a recipe that is easy for everyone to make, that yields the same bread dumpling taste and texture. Typically, this process of making bread dumplings is a long, arduous one. Here is a recipe for the dumpling homemade. I realize this is not a realistic process for everyone, so I created this fairly quick and east recipe for Czech inspired bread dumplings using frozen Rhodes Bread Dough. Rhodes is found nationwide, and is sold in the frozen food section. The full, printable recipe is at the end of this post. Before that, I include some easy steps and photos that help clarify the process for those who need a visual.
Rhodes White Bread
The white bread dough I use for this recipe are the Rhodes white bread pictured above. I love this brand and many of their products. The white bread loaves are a simple way to make the bread dumplings.
Simple Process, Delicious Results
This recipe for Czech Bread Dumplings isn’t even really a “recipe” as the bread is already made. Really all you have to do for this recipe is allow the bread to thaw, rise and then it is boiled and steamed in a large deep sided skillet.
Boiled and Steamed
The unique thing about bread dumplings is that they are boiled and steamed to make their unique texture. The texture of these dumplings is slightly dense, slightly chewy and soaks up liquids without falling apart and getting soggy. You create this texture by boiling and steaming the bread loaf instead of baking it.
The World’s BEST Stuffing
I created this recipe for the World’s Best Stuffing several years ago and it BLEW UP the internet. The only issue is that the frozen bread dumplings I use are not available yet on a national level. Now of course, the frozen bread dumplings by Chateau Foods in Chicago are an easier option. You can search their website for their store locator. They are also delicious and my family has been eating this brand my whole life. They had at one time expanded to Northern Wisconsin and the Upper Peninsula of Michigan but I have been having a harder time finding them here lately. So the idea of this version of bread dumplings was born.
Another Great Recipe
Another recipe I use bread dumplings for is this Eggs Benedict Casserole. This is a great recipe that can be assembled ahead of time and baked when ready to eat. CLICK HERE for a complete list of all the recipes I use bread dumplings for.
- 1 package of Rhodes Thaw, Rise & Bake White Bread (found in the frozen food section, info linked in post above)
- large Deep Sided Skillet, or you can use a stock pot\
- 10 to 12 cups of water
- Cooling rack that is used in baking
- You can make as many loaves of bread as you prefer. Take out as many loaves as you wish to make. Spray a baking sheet with non stick spray and place your loaves on the pan. Let sit at room temp and rise. This time will vary for all depending on your climate. Leat the loaf thaw and rise until it is doubled in size.
- In a deep sided skillet or stock pot, add your water and salt and bring to a boil. You should have enough water to reach halfway up the loaf of bread.
- When the water is boiling, carefully add the loaf of thawed and risen bread dough.
- You may need to reduce the heat to make sure the water is not boiling over, but should be a steady boil.
- The bread will begin to increase in size, this is why you need a larger pot. Place the lid on the pot and let the loaf boil for about 10 to 12 minutes.
- At the 12 minute mark, carefully using two spoons or tongs, flip the loaf over. You want to make sure not to pierce the bread so that it continues to steam and rise inside. Boil the other side the same as the first side, lid on, gentle boil, approximately 12 minutes.
- You will know the bread dumplings are done when the center of the loaf is slightly firm.
- Carefully remove the loaf to a cooling rack, placed over a cookie sheet. Poke a couple of holes in the loaf to let the steam out. Repeat the cooking process if you are making more than one loaf. Let the loaf cool for about 20 minutes. Then slice and serve.
- You can also slice, and add the slices to a resealable bag and freeze. They can be thawed and steamed in the microwave or stove when ready to serve.
*pictures of this process in the post above as well as links to the recipes I use these bread dumplings for.,