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Loading...Czech bread dumplings are soft, pillowy slabs that soak up gravy, cream sauces, and stew juices like a sponge. Made from stale bread bound with flour, eggs, and milk, they're a hallmark side dish across Bohemia and Moravia. Slice them thick and serve alongside svíčková, goulash, or any braised meat for the full Czech table experience.
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 285 kcalCalories
- 7 gFat
- 3 gSaturated Fat
- 46 gCarbs
- 2 gFiber
- 3 gSugar
- 9 gProtein
- 520 mgSodium
- 180 mgPotassium
- 90 mgCalcium
- 3 mgIron
- 0 mgVitamin C
- 85 mcgVitamin A
Ingredients
For the dumplings
- 4 cups stale white bread, cut into 1/2-inch cubes (about 250 g)
- 1 cup all-purpose flour
- 2 large eggs, room temperature
- 3/4 cup whole milk
- 1 teaspoon fine salt
- 1 teaspoon baking powder
- 2 tablespoons unsalted butter, melted
Directions
- If your bread isn't already stale, spread the cubes on a baking sheet and dry at 250°F (120°C) for 20 minutes until firm but not browned.
- In a large bowl, whisk the flour, salt, and baking powder together to combine.
- In a separate bowl, whisk the eggs with the milk and melted butter until smooth.
- Pour the wet mixture over the bread cubes, sprinkle in the flour mixture, and gently fold with a wooden spoon until just combined; the bread should be evenly coated but not mashed.
- Cover the bowl and let rest for 20 minutes so the bread fully absorbs the liquid and the mixture firms up slightly.
- Bring a wide pot of salted water to a gentle simmer over medium heat (do not let it reach a rolling boil).
- Turn the dough onto a piece of cheesecloth or parchment, shape into a tight log about 8 inches long, and tie or roll the cloth around it.
- Lower the dumpling into the simmering water and cook for 25 minutes, carefully turning once at the halfway point. It is ready when it floats and feels firm when pressed.
- Lift the dumpling out with a slotted spoon, drain briefly, and unwrap from the cloth.
- Slice into 1-inch-thick rounds using unflavored dental floss or a serrated knife, and serve hot with gravy or sauce.
Cook’s Notes
- Day-old or two-day-old bread is essential; fresh bread will turn gummy and dense.
- Use unflavored dental floss to slice hot dumplings cleanly without crushing them.
- Keep the water at a gentle simmer; a vigorous boil will break the dumpling apart.
- Hold cooked dumplings in hot (not boiling) water for up to 30 minutes if you're finishing other dishes.
- For a crispy variation, slice leftovers and pan-fry in butter until golden on both sides.
