This recipe came from Jiri Schneider's mum in the Czech Republic.
- Add the yeast to warm milk
- Mix with all the other ingredients and let the dough rise for 45 - 60 minutes in a warm place.
- Shape into 2 or 3 long dumplings
- Bring mildly salted water to the boil and cook gently for 20 minutes. Invert the dumplings after the first 10 minutes.
- Pierce the cooked cumplings in several places to let off the steam.
- Slice and serve.
- Especially good with Goolash or Steak and Kidney.