Knedlik (dumpling)

Source:  Lada Chvala

1/2 kilogram flour (hruba) (about the consistence of standard corn meal) or if no coarse flour is available 1/2&1/2 normal flour and semolina
1 egg
about 1/4 L milk (can use water but milk is better)
1/3 tsp salt
4 old rolls to make bread crumbs out of - must be white
1/2 packet of dry yeast (5 g) - proof w/ milk and flour

mix everything but rolls.  when it sticks together (like bread dough but not as solid) cut the rolls into little cubes and add the four rolls cut into pieces (not crumbs, about the size of croutons, 1cm^3) into the dough.  Let them rise.

Shape into four long rolls about 4-5 cm in diameter.  Let them rise 10 min.


Cook in boiling water 15-20 minutes.  Can cut them w/ thread or w/ special cutting board.  (otherwise they will get squished.)  Either immediately cut them or take them out and poke holes in them to let the steam out.  Can cut them cold and reheat them with steam.