czech dumplings



  • 500g coarse flour (a very fine semolina)
  • 1 tsp salt
  • 1 egg and 1 egg yolk
  • 20g yeast
  • 300-350 ml milk
  • 2 rolls or fat-free buns, cubed


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