Czech Bread Dumplings
Soft pillow like dumplings, extraordinarily good at soaking up gravy or stew
Ingredients
- ¾ cup warm milk 105 degrees F (40 degrees C)
- 2 teaspoon active dry yeast
- 1 teaspoon kosher salt
- 1 ea large egg yolk
- 300 grams quick-mixing flour such as Wondra®, or more as needed
- 1 cup dried bread cubes similar to stuffing mix
Instructions
- Combine warm milk and yeast. let sit to bloom for about 10 minutes
- Add Egg yolk and kosher salt to the yeast mixture. Add flour to mixing bowl with yeast mixture. Mix with wooden spoon or in Kitchen Aid with dough hook until it starts to form a dough ball.
- Add dried bread cubes until incorporated
- Knead on a lightly floured surface until dough is smooth and slightly elastic, about 3 minutes.
- Transfer to a lightly oiled bowl, flipping the dough to coat the top in oil. Cover and let rise in a warm spot until doubled in size, about 2 hours.
- Transfer back to your work surface; press out the excess air and form dough into a relatively uniform ball.
- Cut dough into two equal pieces. Form each piece into a uniform ball. Roll each ball into a tube, 2 to 2 ½ inches wide. Cover with plastic wrap or a clean kitchen towel and let proof for 20 minutes.
- Meanwhile, bring a large pot of salted water to a steady simmer.
- Carefully pick up a risen piece of dough and transfer to the simmering water. Bring back to a simmer. Cover tightly and let simmer for 10 minutes. Uncover, flip, poke holes with sharp skewer or tweezers and continue to simmer for another 10 minutes.
- Transfer to a oil or lard covered plate and poke all over with a skewer or tweezers which releases the steam from the center.
- Use a piece of string or thread to cut into 3/4- to 1-inch dumplings. Transfer to a serving plate. Repeat Steps 9 to 11 to cook remaining dough.
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