1 : lb Phyllo dough thaw if
Frozen : Frozen
2 : Whole chicken breasts
Skinned : Skinned and bonned
2 : tb Butter
1 : tb Minced onion
2 : 1/ tb Flour
1 : ts Curry powder to taste
1 : c Light cream
1/2 : ts Salt
1/2 : c Chopped walnut
1/2 : lb Melted butter/margarine
1/2 : c (4-oz) diced chicken
Breast : Breast
2 : tb Flour
1/2 : ts Salt
1 : /2 ts Curry powder
2/3 : c Evaporated milk
1/3 : c Golden raisins
1/4 : c Chopped fine green onion
1/4 : c Toasted chopped almonds
12 : Sheets thawed phyllo dough
1/2 : c Melted butter
0: There are a number of different kinds of dumplings in the Czech cuisine, but if you are serving a pork roast with sauerkraut, I recommend bread dumplings
1: Make sure you use the drippings from the roast to make gravy for these! Mix the first three ingredients, let stand for 10 minutes
2: Mix the warm milk, egg, salt, yeast mixture and flour
3: Add the bread cubes
4: Knead the resulting dough just as you would when making bread
5: Let the dough rest in a warm place to rise
6: It should double in about 2 hours
7: Knead again; divide into 3 long rolls, each about 1 1/2 " thick
8: Let rise another 1/2 hour
9: Drop the rolls of dough, one at a time, into a large kettle of boiling water
10: Boil gently for about 15 minutes
11: Remove with slotted spoons and place on a buttered platter
12: Keep warm
13: When ready to serve, slice the rolls into individual slices by using a length of thread
14: Loop it around one dumpling and pull tight to slice off a piece about 2" thick
15: (This is the fun part! You can get pretty good at this garrotting if you practice!!) You should end up with about 2 dozen slices
16: My cookbook says, "These freeze well - steam before serving
17: " (I've never tried that!!) If you would prefer potato dumplings to these, just say so
18: The only problem with them is they sometimes get a bit "slimy" or mushy
19: I like them that way, but they don't look as presentable as the bread dumplings
20: Ken \ CA From Gemini's MASSIVE MealMaster collection at www
21: synapse
22: com/~gemini