Name: Karlovy Vary Dumpling Cooked in a Cloth
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 portions
Ingredients: 1.5 pcs bread roll; 62.5 ml milk; 0.75 pcs egg; 30 g coarse flour; 15 g semolina; 0.5 tablespoon parsley; salt; ground pepper; nutmeg; butter; 0.375 l water

Step by step process

Preparation

1
Cut the rolls into small cubes and briefly toast in a pan with a little butter until golden, so they get a lightly crispy surface. After toasting, let them cool on a plate for a few minutes so they are not hot and do not affect the dough structure.
2
Separate the egg whites from the yolks. Whisk the yolks with milk, a pinch of salt, ground pepper and grated nutmeg until smooth. Add the toasted bread cubes, stir, then pour in the coarse flour, semolina and chopped fresh parsley. Mix thoroughly and let it rest for about 10 minutes so the bread absorbs the liquid.
TIP:
After kneading, let the dough rest for 15-30 minutes covered, so the flour can hydrate and the gluten can relax. The dough will then be more elastic and easier to work with.
3
Whip the egg whites into stiff peaks, whip until they form a thick structure that holds its shape. Gently fold them into the dough with a spatula using bottom-up motions so the dough stays as airy and fluffy as possible.

Cooking

4
Take a clean kitchen towel, soak it in cold water and wring it out well so it is only slightly damp. Form the dough into two oblong rolls about 5 cm tall and place them in the middle of the towel. Wrap each roll carefully so the towel layer is even. Tie the ends with string or knot them well so the dumplings do not unwrap during cooking.
TIP:
Place the wrapped dough or mixture into a clean, well-wrung cloth, securely tie it with string to maintain its shape during cooking and prevent water from entering inside.
5
Pour plenty of water into a wide pot (the dumplings must be fully submerged) and lightly salt. Bring to a boil, add both wrapped dumplings, cover with a slightly ajar lid for steam to escape, and simmer very gently for 20-25 minutes. About halfway through, carefully turn the dumplings with tongs so they cook evenly on all sides. Be careful not to let water seep into the towel.
TIP:
When cooking in a water bath, keep the water at a gentle simmer and turn the food regularly for even cooking. Leave the lid slightly open to allow steam to escape and prevent the food from becoming soggy.
6
Lift the cooked dumplings out and place them on a board. Let them rest for at least 5 minutes at room temperature before unwrapping from the towel. This step is important so the dumplings hold their shape well and the steam can escape.

Serving

7
Slice the dumplings into even rounds 1.5-2 cm thick. To preserve the fluffy consistency, use a sharp serrated knife or a classic cotton thread so the slices do not get squashed. Serve immediately, warm, as a side to svíčková, roasted meat or thick sauces.

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