Traditional Bohemian Dumplings: A Classic Comfort Food

Instructions

1. 11

   In a large bowl, mix the flour with the dry yeast. Add sugar and salt. Warm the milk slightly (it should be lukewarm, not hot) and add it to the flour mixture along with the egg. Knead everything thoroughly with a dough hook or by hand until you get a smooth, elastic dough. Cover the bowl and let the dough rise in a warm place for about 45-60 minutes, or until it has doubled in size.

2. 22

   While the dough is rising, cut the stale white bread rolls into small cubes (about 0.5 inches). Once the dough has risen, gently knead in the bread cubes.

3. 33

   Divide the dough into two equal parts. On a lightly floured surface, shape each part into a long, cylindrical roll, about 2 inches in diameter. Make sure they are uniform in thickness.

4. 44

   Bring a large pot of salted water to a gentle boil. Carefully place the dough rolls into the simmering water. Reduce the heat to low, cover the pot, and let the dumplings cook for about 20-25 minutes. Do not boil vigorously; they should simmer gently.

5. 55

   After cooking, carefully remove the dumplings from the water using a slotted spoon. Immediately slice them into 0.5 to 1-inch thick pieces using a thin thread or a sharp, serrated knife. Prick each slice a few times with a fork to release any steam and prevent them from becoming dense. Serve immediately as a side dish.