Name: Karlovy Vary Dumpling Cooked in a Cloth
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 portions
Ingredients: 6 pcs bread roll; 250 ml milk; 3 pcs eggs; 120 g coarse flour; 60 g semolina; 2 tablespoons parsley; salt; ground pepper; nutmeg; butter; 1.5 l water

Step by step process

Preparation

1
The Karlovy Vary dumpling starts with the bread: cut the rolls into small cubes and briefly toast them in a pan with a little butter until golden so they gain a lightly crisp 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 eggs into whites and yolks. Whisk the yolks with milk, a pinch of salt, ground pepper and grated nutmeg until smooth. Add the toasted bread cubes and stir, then pour in the coarse flour, semolina and chopped fresh parsley. Combine well and let it rest for about 10 minutes so the bread absorbs the liquid.
3
Whip the egg whites into stiff peaks, whisking 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 and the dumplings keep a compact shape. Tie the ends with string or knot them well so they do not unwrap during cooking.
5
Pour plenty of water into a wide pot (the dumplings must be fully submerged) and lightly salt it. Bring to a boil, place both wrapped dumplings in, cover with a slightly ajar lid for steam to escape, and simmer very gently for 20-25 minutes. About halfway through, carefully turn them with tongs so they cook evenly on all sides. Be careful not to let water seep into the towel.
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 they 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.