Bohemian yeast dumplings, modified by my mother

Ingredients for 6 servings:

• 500 g flour
• 200 ml milk, lukewarm, not above 25 °C
• 50 ml carbonated mineral water
• 1 tsp salt
• 1 tsp sugar
• 2 eggs
• 40 ml sunflower oil
• 1 cube of yeast

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 1 hour; Total time approx. 3 hours 30 minutes

All ingredients should be at room temperature! Put the flour in a large bowl. Use your fingers to make a well in the center. Crumble the yeast into the lukewarm milk and dissolve it, then add the sugar and salt. Slowly pour the yeast milk into the well in the flour and mix it with a little flour to form a pre-dough. Cover with a kitchen towel and let rise for 30 minutes. Mix the eggs with half of the mineral water. Once risen, add the egg water and oil, mix everything with a hand mixer, and add the remaining water if necessary. If it’s not enough, add a few more drops. The dough should be firm, but still pliable. Tip: Move the mixer from the bottom up for better control. After about 10 minutes, tip the dough out of the bowl onto a floured work surface and knead thoroughly with your hands. Then return the dough to the bowl, cover, and let rise in a warm, draft-free place for about 1 hour. The dough should then have doubled in size. Knead the dough again and then form it into a long roll about 4 cm thick. Press out the dumplings with your thumb and index finger, roll them up, place them on a kitchen towel and cover with another kitchen towel. Let them rise for another 30 minutes. Bring a large, tall pot of salted water to the boil, bring the water to a boil, and turn the heat down to level 3-4 out of 9. Slide three dumplings at a time into the water, put the lid on and let the dumplings stand for 18 minutes. Never open the lid until the time is up! Then lift the dumplings out with a slotted spoon and cut them in half using kitchen string.