At a glance
You're making a fluffy, tender Czech side dish that relies on dried yeast and gentle steaming to get the texture just right—no collapsing or gummy surfaces. The process involves mixing and kneading a simple dough with bread cubes, giving it two rises, and then steaming the shaped dumplings for exactly 25 minutes before slicing with a sharp knife or thread. It's a straightforward method that takes about two and a half hours total, with most of the time being hands-off rising and cooking.
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Combine the ingredients
Put the coarse flour in a large bowl, then add the salt and dried yeast. Mix the dry ingredients together. Then pour in the lukewarm milk and crack in the egg. This saves time and lets you go straight on to kneading.
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Knead the dough
Knead everything in the bowl thoroughly with a wooden spoon, or let a stand mixer with a dough hook do the work. Knead for about ten minutes, until you have a beautifully smooth, glossy dough that pulls away from the sides of the bowl.
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Work in the bread
Cut a day-old bread roll into small cubes, crusts included. Add them to the finished dough and gently work them in just enough to distribute the pieces evenly.
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How it went
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