Active time: 30 min.
Total time: 3 hours
Level of Advancement: 2/5

Recipe author: Tom Slepicka
Published: 2/9/2023
Email: [email protected]
www.cookinghub.com

Yes, it takes a little work, but it is not that hard. It is totally worth it! This dumpling is cooked in one piece and sliced for serving. It is a great side for any kind of warm sauce (look to my Czech recipes for inspiration), or you can even sauté it. This is a really common side in central European countries.

Ingredients:
2 cups of white bread *
¼ cup of milk
2 cups of bread flour (or all-purpose flour)
1 TSP of confectioners’ sugar
2 TSP of active dry yeasts
1 TSP of salt
1 large egg
¾ cup of lukewarm milk - about 90 to 100°F
1 TSP of oil (any kind) - adjust if needed

* Best is to use old bread (even a hard one). It will help you to prevent food waste hand in hand with reaching better results.

Tools:
Measuring Spoons & Measuring Cups
Chef's Knife & Cutting Board
Medium Mixing Bowl (about 3 - 4 QT)
Silicone Spatula
Kitchen Mixer with Hook Attachment or Large Mixing Bowl 
Whisk
Plastic Wrap
Bowl Scraper or Silicone Spatula
Kitchen Towel
Large Brazier Pot or Large Sauce Pot (at least 8 QT or preferably 12 QT)
Skimmer or 2 Regular Turners
Food Thermometer
Fork
Silicone Brush

Directions:

Bread:

Cut bread into dices (about ½ - 1” big) and place into a medium mixing bowl (measure about 2 cups of diced bread or use even more -- up to 3 cups).

Add:

¼ cup of milk

Fold them together using a spatula.

Place aside for a later step.

Dumpling dough:

Place into the kitchen mixer with hook attachment:

2 cups of bread flour
1 TSP of confectioners’ sugar
2 TSP of active dry yeasts
1 TSP of salt

Briefly stir with a whisk just enough to combine all ingredients (about 1 minute).

Add:

1 large egg
¾ cup of lukewarm milk

Knead on low speed until all ingredients are partially incorporated (about 1 - 2 minutes).

Increase the speed to medium-high and knead until the dough is formed (about 1 - 2 minutes).

Then add:

Bread soaked in milk (from step 1, including excess liquid)

Knead at a slow speed until nicely combined (about 1 minute).

Rising the dough:

Remove the bowl from the mixer and cover it with plastic wrap (make some holes to let the dough breathe).

Let it rise in a warm place until it has doubled in size (about 2 - 3 hours).

Shaping:

Split the dough into 2 or more parts based on your preference and also the diameter of your pot (future dumplings). Shorter dumplings will be easier to cook and manipulate.

On a lightly floured surface, form each piece into each dumpling by rolling with your hands. The thickness of the dumpling is up to you. However, I would recommend a diameter of about 2 ½“ (the dumpling will significantly expand during cooking).

Place the shaped dumpling on a lightly floured cutting board, lightly flour the top of the dumpling, and let rest for about 15 -30 minutes while covered with a dish towel. Note: Extending the rising time may result in over-proofed dumplings that can complicate the cooking process (dumplings may not hold together well).

Cooking:

Meanwhile, fill a large pot with water to ½ capacity, cover it with a lid, and bring to a boil on high heat.

Carefully slip the dumplings down into the boiling water, cover with a lid, and cook until fully cooked. The internal temperature should be at least 165°F (about 6 - 9 minutes from each side – depending on the thickness and density of the dumplings). Turn the dumpling carefully using two forks, with a large turner or any other method.

Carefully remove the cooked dumplings from the water using a skimmer or two large turners.

Then, penetrate each dumpling in several places with a fork and brush with 1 TSP of oil to prevent it from drying out.

Let them rest for about 5 minutes (or until fully cooled). Serve sliced with the sauce of your choice.
Tips:
Do you want to make the dumpling process a little easier? Make 2 or 3 short dumplings instead of one long dumpling. It will be easier to manipulate them in the pot.
If you have already prepared your dumpling ahead of time, it is easiest to reheat individual slices in the microwave at the time of serving; or you can use any steam pot. Either way they will quickly become warm and steamy.
You can also freeze your dumplings (whole or sliced) for later use (they stay great in the freezer for up to a half year. It is best to slice the dumpling before freezing for faster defrosting).

Disclaimer:
All steps in this recipe are just suggestions, and the author and/or publisher of this recipe is not responsible for the following:
outcome of preparation
any health risk related to the incorrect handling of food and/or not following USDA recommendations, such as but not limited to, following the minimum safe serving temperatures
provide health and dietary advice to readers
safety during preparation, including incorrect handling of equipment and the equipment’s suitability for food preparation, improper cooking techniques, sourcing of ingredients, and anything related to the preparation and consumption of the products of this recipe
All readers are responsible for evaluating if the recipe and its’ ingredients and steps fit with their dietary restrictions and can adjust accordingly.