Czech Dumplings

The Method for Czech Dumplings

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

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

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

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4. Prove covered for 60 minutes, until doubled.

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

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

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

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

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9. Rest 3 minutes.

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

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Related guide: Prep, cook and total time.

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Keep an Eye on These

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

To Go With It

Svíčková · Goulash · Roast pork and sauerkraut

Keeping Czech Dumplings

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

Quick Answers

The Numbers per Serving

Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: part of the energy comes from foods, or weights per item, with no recorded source; sodium is not given, because the salt for the cooking water is in the ingredient list but most of it is poured away with the water, so no figure from the list would be honest. How the figures are worked out.