Houskove Knedliky - Czechoslovakian Bread Dumplings

Posted in response to a recipe request. These hearty, dense dumplings are just wonderful served in melted real butter or with brown gravy. A variation might include stuffing them with minced mushrooms and onions sautéed in butter before boiling or forming them into balls instead of cylinders.

• Ready In: 35 mins
• Serves: 6-8

Ingredients

• 3  cups water
• 2  teaspoons salt
• 6  slices  white bread, slightly stale (crusts trimmed and cut into 1/2-inch cubes)
• 4  tablespoons butter
• 1  cup flour
• 1⁄2 teaspoon baking powder
• 2  egg yolks, beaten
• 2  tablespoons green onions, minced
• 1  tablespoon parsley, minced
• 1⁄8 teaspoon pepper
• 1⁄2 cup milk (more as needed)

Directions

1. Place water and 1 1/2 teaspoons salt in a stockpot and bring to a rolling boil.
2. Melt the butter in a large sauté pan or skillet; toast bread cubes until golden.
3. Remove from heat and reserve.
4. Add the remaining ingredients together in a bowl.
5. Fold cooled bread cubes into the dumpling batter.
6. Shape dumplings into 1 1/2" by 3" cylinders and gently drop into boiling water (this works better if hands are slightly moistened).
7. Reduce heat to a low simmer; cover and cook 20 minutes (turn dumplings over at ten minutes).
8. Remove from pot with slotted spoon and drain.
9. Slice into 1/2" thick disks with a knife and serve immediately.