Editing Knedliky Czech Dumplings

''' Knedliky Czech Dumplings '''

From Katerina: <span style="color:#FF0000">This is a family recipe that we are very proud of. Nothing absorbs gravy like Czech dumplings.</span>

2 pkgs. yeast

1 tsp. sugar

1/2 c. lukewarm milk

2 eggs, room temperature

1 tsp. salt

2 c. lukewarm milk

6 to 7 c. flour (all reg. or 1/2 can be coarse)

About 3 slices of bread, cubed (about 1/2 inches), French or regular


To prepare yeast, take a little of the flour (about 1 to 2 tablespoons) the sugar and the yeast and stir into 1/2 cup of lukewarm milk. Let rise about 5 minutes, will bubble up into a froth.

Meanwhile, put the rest of the milk into a large mixing bowl. Add the eggs, salt and the yeast mixture. Gradually add the remaining flour. Finally, add the bread cubes. Knead dough 8 to 10 minutes. Dough should be elastic. Put in a greased bowl and turn once. Cover and let rise until double, about 1 to 2 hours.

Have a large pot of boiling water. Add plenty of salt (about 1 to 2 tablespoons). 

Cut the dough into 4 equal pieces. Knead each one a few times and work into oblong shapes (may need to dust with flour). 
Boil 2 at a time in the pot for about 20 to 30 minutes turning several times. Test with toothpick for doneness, should come out clean. Immediately cut in half with a piece of thread to let steam escape. Cook last 2. When completely cooled, can be wrapped and frozen. Can thaw and heat in microwave to serve.

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