Serves 12
This is Bohemian Cuisine

1 pound flour
1/2 cup milk
1 tablespoon salt
1 egg yolk
1 egg
1 teaspoon sugar (for yeast)
1/2 ounce yeast

Sift four and sugar, crumble yeast and 1/2 cup lukewarm milk. Let set until yeast bubbles up.

Add 1 tbsp. salt, egg and yolk. Mix until dough is smooth.

Toast lightly 4-5 slices of stale bread. Cut into small croutons. Fold into dough.

Let rise til aprox. double in size.

Divide into oblong dumplings, size of large orange. Place into pot of salted boiling water or broth.

Cook 10 minutes, turn over and cook another 10 minutes.

Cut with string. Serve. (to reheat - steam)

Serving Ideas : Serve with Veprove (Roasted pork or duckling) and cabage or sauerkraut. Drizzle drippings or gravy over dumplings. MMMMMMM good!!!

If you can't get these to come out good, there is always Chateau Dumplings in the frozen food section of my grocery store.
I have to confess that I cheat now a days and buy these (they are very good).