Traditional Carlsbad Dumpling: Czech Recipe

Czech dumplings stand out for their uniqueness, especially when paired with sauces. Among them, the traditional Carlsbad dumpling is particularly noteworthy. Popular for its visual appeal and distinct texture, this dumpling features a bony structure created by sliced white bread and vibrant green parsley. If you haven’t experienced the delight of Carlsbad dumpling, it’s a must-try – a delicious side dish that holds a special place in Czech cuisine.

Recipe

Ingredients in this recipe

• 6 rolls or 8 slices (approx. 350 g) of white toasted bread, cubed the day before and slightly dried
• 3 large eggs or 4 smaller ones (separated yolks and whites)
• 200 ml milk at room temperature
• 1 handful of fresh parsley leaves
• 75 g unsalted butter
• 1/2 teaspoon salt
• 1 pinch of grated nutmeg
• 1 teaspoon oil

Step-by-step instructions

Step 1

• In a bowl, whisk together milk, egg yolks, half of the salt, grated nutmeg, and melted butter. Add the diced bread, mix, and let it soak for about 5 minutes.

Step 2

• While the bread is soaking, roughly chop the parsley and beat the chilled egg whites with a pinch of salt until stiff peaks form. Colder egg whites result in better stiffness.

Step 3

• Briefly mix the soaked bread cubes, chopped parsley, and stiff egg whites—just enough for thorough integration.

Step 4

• Prepare food foil for cooking the dumplings. Shape the dough into two cones (buns) roughly 20 cm long and 5 to 7 cm in diameter.

Step 5

• Lay out a piece of cling film about 20 cm longer than the dough cone, lightly oil it, and place the dough cone in the center. Roll up the dough in the foil, creating the desired dumpling shape. Repeat for the other half of the dough.

Step 6

• Set up a steam bath by placing a dumpling steamer in a large pot of water, ensuring the water level is about 2 cm from the steamer. Bring the water to a boil, place the dumplings on the steamer, cover with a lid, and cook for 25 minutes.

Step 7

• Once cooked, briefly cool the Carlsbad dumplings under cold running water.

Step 8

• Remove one end of the foil and gently push out the cooked dumpling. Optionally, cut the dumpling into circles (slices) about 2 cm thick and arrange them as a side dish on the prepared plate.

The history of this Carlsbad dumpling recipe traces back to the 19th century, originating in Karlovy Vary, Czech Republic. It’s a variation of leavened bread dumpling, using dry white bread cubes instead of flour. Some sources suggest German culinary influence on this recipe. If you plan to make a dumpling as a side dish, I highly recommend this recipe – it tastes fantastic, looks beautiful, and is a great way to use up leftover dry pastry. How do you like this recipe?