Czech Dumplings

Method

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1. Fry the bread cubes in the butter for 4 minutes, until golden. Cool.

   Mark done Start 4 min timer

2. Mix the flour, salt and yeast, then work in the warm milk and egg to a soft, slightly sticky dough.

   Mark done

3. Knead 8 minutes, then fold through the fried bread cubes.

   Mark done

4. Prove covered for 60 minutes, until doubled.

   Mark done Start 60 min timer

5. Divide in two and roll each into a log about 20 cm long.

   Mark done

6. Bring a wide pan of salted water to a gentle boil.

   Mark done

7. Lower the rolls in and simmer 12 minutes, then turn them over and simmer 10 minutes more.

   Mark done

8. Lift out and prick each roll 8 times immediately with a skewer, to let the steam out.

   Mark done

9. Rest 3 minutes.

   Mark done

10. Slide a length of thread under the roll, cross the ends over the top and pull to cut 1.5 cm slices.

    Mark done

Chef’s Tips

• Thread, never a knife.
• Prick them the second they leave the water.
• Turn them halfway through the boil or the top stays doughy.

Pairing Suggestions

• Svíčková
• Goulash
• Roast pork and sauerkraut

Storage & Reheating

Keep 2 days refrigerated. Steam slices for 3 minutes to revive.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.