Czech Bread Dumplings (knedlíky)

• dry instant yeast↗4 tsp tsp
• milk↗150ml ml
• plain flour↗850g g

  plus extra for dusting

• day‑old bread rolls↗180g g
• egg yolk↗1

Step-by-step instructions

1. 1

   Combine the yeast with a pinch of sugar and 2 tbsp warm milk in a bowl. Sprinkle a handful of flour, then add the remaining milk and let sit for 5 minutes or until foam forms.

2. 2

   Slice the bread into 1 cm thick slices, then cut them crosswise into cubes.

3. 3

   For the dough, sift the remaining flour into a stand‑mixer's bowl with a pinch of salt. Add the egg yolk to the yeast mixture together with 200 ml water and fold into the flour. Mix with the dough hook until you obtain a smooth, soft dough that only slightly sticks.

4. 4

   Place the bread cubes in a sieve and shake off crumbs, then add them to the dough and knead by hand – the boiled bread will absorb excess moisture which must be redistributed throughout the dough. Return the dough to the bowl, lightly dust with flour, cover with a clean kitchen towel and let rise in a warm place for about 1 hour or until doubled. During the rise fold the dough a few times in the bowl. Dumplings made from well‑risen dough keep their shape better.

5. 5

   Turn the risen dough onto a floured work surface, lightly shape and cut into four equal pieces. Gradually work each piece into a smooth ball. Roll the balls with your palms into even discs about 5 cm in diameter. These discs should be placed along the longest side of your biggest pot or oven‑proof dish – if needed cut them into smaller pieces keeping the same width. Press the ends of the dumplings slightly inward so the ends match the average diameter; this ensures even cooking. Lay the rolled dumplings on a flour‑dusted baking sheet and cover with a kitchen towel to prevent drying. Let rise another 10‑20 minutes and flip once so they don’t stay flat on one side.

6. 6

   Bring a large pot of water to a boil and add salt. Dumplings can be boiled all at once or in batches, depending on pot size – they must be free to float. Gently lower the dumplings into the boiling water, reduce heat and, if needed, lift them from the bottom with a wooden spoon. Cook for 8 minutes, turning gently a few times during cooking. When removed, place them on a cooling rack and pierce with a skewer lengthwise to let steam escape and prevent over‑cooking. Slice for serving. This can be done with a strong cotton thread: thread it under a disc, lift the ends from both sides, cross them and pull.