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Bohemian Dumplings - Alice Kuhar's Recipes

3 cups freshly cooked and mashed potatoes
3 cups all-purpose flour
1 teaspoon baking powder
3 eggs
1 teaspoon salt
Mix all ingredients in a bowl. Mixture will be sticky. Drop by teaspoonfuls into boiling water. Boil 7 to S minutes, or until dumplings are cooked. Drain and rinse quickly. Spoon gravy over dumplings and toss lightly. Keep warm until served. Good with pork and sauerkraut.

4 cups flour
2 eggs
1 teaspoon salt
1 pkg. dry yeast
1 cup milk, divided
Dissolve yeast in 1/2 cup warm milk and set aside. In a large mixing bowl put flour, eggs, yeast, salt and balance of milk. Beat with a wooden spoon until smooth. Cover and let set for 1 hour (dough does not rise much). Punch the dough down and divide in half; shape into 2 large football sized rolls. Cover with a cloth and let rest 15 minutes. Drop whole dumplings into a large pot off boiling, salted water. Boil for 30 to 35 minutes partially covered. Remove from pot with slotted spoon and cut into 3/4-inch slices immediately to release steam. delicious served with any kind of gravy, especially with roast pork and sauerkraut.
Slices may be frozen for later use.

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