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Houskovy Knedlik (White bread dumpling)

1/2 kg coarse flour (4 cups Wondra)
1 tsp salt
2 egg yolks
3/8 l milk (1 1/2 cups)
20 dkg bread cubes (8 stale slices, toasted or fried, about 4 cups)

Sift the flour into a bowl. In a smaller bowl, lightly beat together
the salt, egg yolks, and milk. Pour the liquid into the flour and
work the dough until it is smooth and shiny but no longer sticky.
Dust with flour and let rest, covered with a towel or plastic wrap,
an hour or longer (it tastes better). Before boiling the dumplings,
mix in the cubed bread and form dumplings using floured hands (some
people make them about 3 by 8 inches, others make them rounder and
bigger, like a large grapefruit. I belong to the grapefruit school.)

Add the dumpling(s) to briskly boiling water and boil 20 -30 minutes,
making sure they do not stick to the pan (or to each other). Remove
from water and slice into one to make sure the dumplings are cooked
through. Serve immediately. To serve the dumplings, slice them
thick (1/2-3/4 inch) with a very sharp knife or a thread. These
dumplings are excellent soppers-up of gravy: make sure to have
extra sauce whenever you serve them.

Serves 6 to 8.

Leftovers can be cubed and fried with an egg or two for breakfast.


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