Czech Dumplings

By á-173986

Ingredients

• 3-1/2 cups all-purpose unbleached flour (divided), plus more for kneading
• 1 teaspoon dry yeast
• 1 cup warm whole milk (110 degrees)
• 3 whole eggs, beaten
• 1 teaspoon kosher salt

Details

Adapted from oregonlive.com

Preparation

Step 1

In a large bowl, mix 1 cup flour with yeast, then whisk in milk. Let rest for 1 hour.

Mix in beaten eggs and gradually add in remaining flour. Knead dough slowly, but firmly, as it gets thicker. Add more flour or milk if needed. Final dough should be elastic, but should not stick to your hands. Roll the dough into 3 long baguette shapes (approximately 8 inches long and 2 inches wide). Let rest for 30 minutes.

While dumplings rest, fill a large stockpot 3/4 full with water. Add 1 teaspoon salt and bring to a boil. Carefully place each loaf into the boiling water (boil them in batches if they don't all fit). Bring to boil again, lower heat to medium and cover, leaving lid slightly ajar. Cook for 7 minutes. Carefully turn each dumpling 180 degrees and cook 8 minutes longer. Quickly remove both dumplings using 2 spatulas. Transfer to a work surface and immediately stab both dumplings 3 times on each side with a paring knife. Allow dumplings to rest at least 5 minutes. Just before serving, use a serrated knife and slice dumplings crosswise into 1/2-inch-thick medallions.