If you see “dumplings” on a menu at a Czech restaurant, don’t expect anything resembling Asian dumplings. Czech dumplings are large ovals of yeasted dough that is boiled and cut into slices. They are the most popular side dish and accompany many traditional dishes, such as pork roast with sauerkraut (vepřo, knedlo, zelo), or tomato sauce with beef. We like to serve them with sauces because dumplings soak them up like a sponge. There are different types of dumplings, such as potato or bread dumplings.
Ingredients:
450 g (3 cups) flour
10g fresh yeast (or 20g/ 2 tbsp dry yeast)
200 ml (about 1 cup) milk, lukewarm
Sugar
1 egg
Salt
Directions:
- Sift the flour into a bowl. Make a well, crumble the yeast in it, sprinkle a bit of sugar and pour a third of the milk on it. The milk should not be cold but cannot be too hot either. Let it ferment for about 15 minutes.
- Add the rest of the milk mixed with the egg and a pinch of salt. Mix with a wooden spoon until you form a smooth dough.
- Let rise for about an hour in a warm place.
- Dump the dough on the countertop, cut in half, and form two ovals. Place them one by one into a large pot of boiling salty water and boil for about 25 minutes.
- Carefully take dumplings out of the water and prick them with a fork to let the steam escape. Cut them preferably with a thread into 1/2-inch slices.