On the near west side of Chicago, every Czech-Bohemian restaurant has their own version of this dish. They’re all based on some mom’s Sunday Dinner recipe. This kicked up version offers similar tastes to satisfy the “comfort food” region of our brains, while entertaining the other definition of Bohemian – the different thinker in us all.
This is a traditional accompaniment to Roast Pork served every day at most Czechoslovakian restaurants in Chicago. Frankly, the quality of the dumpling is how we determine whether or not we’ll be returning to the restaurant!
They’re not fluffy like the dumplings Grandma made in her Chicken & Dumplings, but they’re not like Spaetzel, those little chunks of Bavarian dough noodles. In fact, when you see these for the first time your impression will likely be that someone put slices of bread and gravy on your plate.
