Bohemian yeast dumplings according to Eichkatzerl's grandma

Ingredients for 4 servings:

• 500 g flour
• 250 ml milk, lukewarm
• 20 g yeast
• ½ tsp salt
• 1 egg(s)
• 3 rolls, stale, diced

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

A great side dish to roast or goulash

Make a soft yeast dough from flour, milk, yeast, salt, and the egg, cover, and let it rise for about 30 minutes. Knead the bread cubes into the yeast dough and let it rise again until the dough has doubled in size. Bring a large pot of salted water to a boil and bring to a boil. Using cupped, floured hands, form large, oblong dumplings and place them in the boiling water. Bring everything to a boil. Place a lid on the pot and let the dumplings simmer for 15-20 minutes, just below boiling point (the water should no longer be stirring). Turn them over once with a slotted spoon. Remove the dumplings and slice them. I often make the dumplings a little smaller and serve them whole with a meal.