Bohemian Bread Dumplings


Bohemia is an area of the current Czech Republic, which in the past belonged to the Austro-Hungarian Empire and the culinary tradtion of Bohemia - which includes Dumplings and Palatschinken, a kind of dessert crepe - is part of the culinary tradition of Germany and Austria today. We have been in Czech several times - one of the great things about living in Europe - and Bohemian Dumplings are one of my favorite dishes there. I have altered the recipes for Bohemian Bread Dumplings that I have found in part because I don't like my dumplings too soggy and in part to fit into a vegan diet. Hope you enjoy!


Servings: 2-4
Duration: about 1 hour
Utensils: sauce pan
Cooking surface: stove top


It works the best to mix the dumplings with your hands even if it is a bit messy.


2 large, day old rolls, cubed

1/4 cup rice or soy milk

2 egg equivalent of commercial egg replacer 

2 Tab flour

1 Tab parsley, optional

Salt & Pepper

4-8 cups water


Mix the bread with the milk and let it soak in some, about 5 minutes. Mix egg replacement, flour and spices and form into an oblong. Meanwhile bring the water, salted to a boil and drop the dumpling in - be careful of splashing water. Let cook about 30 minutes. Slice into 1 inch slabs and serve immediately. 


There is another version of Bohemian Bread Dumplings that I have had in restaurants in Czech that has the bread more in chunks. I haven't been able to find a recipe for exactly that kind so the next time I am in Czech I will have to ask the Chef for his recipe! Stay tuned!


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