Czech Yeast Dumplings

Czech yeast dumplings begin with a lively yeast starter. Gently warm the milk to about 37 °C, it should feel pleasantly warm to the touch, definitely not hot, as that would kill the yeast.

Crumble the yeast into a small bowl, add a teaspoon of sugar, pour over the warm milk, and stir. Let it activate for 10 minutes in a warm place until a foamy cap forms on the surface.

Sift the flour into a large bowl and add the salt. Make a well in the center, pour in the yeast mixture, and add the egg, which should be at room temperature.

Knead the dough thoroughly by hand or with a wooden spoon for about 5-8 minutes, until it is smooth, elastic, and cleanly pulls away from the sides of the bowl. If the dough is too stiff, add a little warm milk, one teaspoon at a time.

Cover the bowl with a clean kitchen towel and let the dough rise in a warm, draft-free place for about 45-60 minutes, until it has doubled in volume.

Carefully transfer the risen dough to a lightly floured work surface and gently knead it to release any air bubbles.

If using a day-old bread roll, cut it into small cubes and evenly work them into the dough.

Divide the dough into two equal portions and shape each into an elongated log about 15-18 cm long. Place them on a floured board, cover with a towel, and let rest for another 15 minutes.

Bring a generous amount of salted water to a gentle boil in a wide pot. Carefully place the dumplings in the water and cover with a lid. Cook them for 18-20 minutes, carefully turning them halfway through using two forks.

Remove the cooked dumplings from the water. Immediately pierce them in several places with a fork to let the steam escape, this prevents them from collapsing and keeps them fluffy.

Let the dumplings rest for a minute, then slice them about 1.5 cm thick. The best way is to use a thick thread or kitchen string, wrap it around the dumpling and pull through in one motion. Serve the slices immediately as a side dish with sauces, goulash, or braised meat.