Traditional Czech Bread Dumplings

Traditional Czech bread dumplings recipe

The Spruce Eats / Ulyana Verbytska

  • Total: 60 mins
  • Prep: 30 mins
  • Cook: 30 mins
  • Rest: 60 mins
  • Yield: 8 Servings

Traditional Czech bread dumplings, houskový knedlík, are considered a part of the national culinary heritage.

For such an esteemed dish, they are quite simply made with flour, milk, eggs, and stale bread cubes which are formed into a loaf or roll, boiled, sliced, and served.

They're perfect for soaking up lots of gravy and are typically served with roasted pork loin, roast pork with sauerkraut, roast goose and roast duck, chicken paprikash, roast beef and dill sauce, goulash and many other dishes.

See this similar Hungarian bread dumplings recipe. Sometimes bread dumplings are made with yeast as in this Polish steamed dumpling recipe, except the latter does not call for bread cubes.

Ingredients

  • 4 cups all-purpose flour
  • 1/4 teaspoon baking powder
  • 1 teaspoon salt
  • 2 large egg yolks
  • 1 1/2 cups milk
  • 10 slices bread (about 4 cups good-quality white bread, crusts removed, and cut into 1/2-inch pieces)

Steps to Make It

  1. Gather the ingredients.

    Ingredients for Czech bread dumplings recipe
    The Spruce Eats / Ulyana Verbytska
  2. In a large bowl, whisk together flour, baking powder, and salt, and set aside.

    Whisk together flour, baking soda, salt
    The Spruce Eats / Ulyana Verbytska
  3. In a separate medium bowl, whisk together egg yolks and milk.

    Whisk together eggs and milk
    The Spruce Eats / Ulyana Verbytska 
  4. Pour egg-milk mixture into the bowl with flour.

    Add milk
    The Spruce Eats / Ulyana Verbytska
  5. Work the dough with a Danish dough whisk or your hands or by machine using the dough hook until it no longer sticks to the bowl.

    Dough
    The Spruce Eats / Ulyana Verbytska
  6. Cover and let stand 1 hour.

    Cover
    The Spruce Eats / Ulyana Verbytska
  7. Put a large stockpot or saucepan of salted water on to boil.

    Boil water
    The Spruce Eats / Ulyana Verbytska
  8. Work the 4 cups of bread cubes into the batter until well incorporated.

    Bread in cubes
    The Spruce Eats / Ulyana Verbytska
  9. Using floured hands, shape the dough into 3 or 4 rolls that are about 8 inches long and 2 1/2 inches wide.

    Shape dough
    The Spruce Eats / Ulyana Verbytska
  10. When the water is boiling, carefully slip the rolls into the water, giving them a stir so they don't stick.

    Put in water
    The Spruce Eats / Ulyana Verbytska
  11. Reduce heat, cover and cook 10 to 15 minutes.

    Reduce heat and cover
    The Spruce Eats / Ulyana Verbytska
  12. Using a slotted spoon, remove one dumpling from the pot after 10 minutes of cooking and test for doneness by cutting through the middle of the dumpling with a thread or thin knife.

    Remove from pot
    The Spruce Eats / Ulyana Verbytska
  13. If it is done, remove the dumplings one by one and slice into 3/4-inch pieces again with a thread or sharp knife. Repeat until all dumplings are removed from the water and sliced.

    Slice dumplings
    The Spruce Eats / Ulyana Verbytska
  14. Serve warm with gravy.

    Pour on gravy
    The Spruce Eats / Ulyana Verbytska

Tips

  • To reheat leftover dumplings, place the slices in a steamer basket and steam a few minutes until soft.
  • Leftovers are delicious browned in butter and sprinkled with sugar as a special breakfast treat.