Bread Dumplings

These are American-kitchen-friendly knedliky, the bread dumplings that Czech and Slovak homes serve under roast pork and rich gravies. The technique skips the steamer most central European recipes use in favor of foil-wrapped logs simmered in boiling water, which gets you the same dense, sliceable texture with equipment every kitchen already has.

Kneading is the structural step here. Combine the bread cubes with the milk-egg-oil mixture and work the lot until it comes together like a stiff dough. Under-kneaded dumplings stay crumbly and won’t hold their shape in the simmering water.

Wrapping technique matters more than it sounds. Each foil packet needs to be genuinely watertight along all the edges. A loose seal lets water seep in and the dumplings turn to soggy mush. Roll the foil twice, then crimp every edge with a fork to be safe.

The chill step before boiling is also non-skippable. Cold dough firms up enough to hold a clean loaf shape during the long simmer, which is why the slices come out neat instead of ragged.

Serve with a heavy gravy, the way they’re meant to be eaten. Bread dumplings are essentially purpose-built gravy sponges.

Kitchen Tips

• Use day-old or slightly stale bread. Fresh bread turns gummy when kneaded with liquid.
• Slice the cooked dumplings with thread or a serrated knife. A regular knife crushes the soft loaves.
• Reheat leftovers by steaming, not microwaving. Microwave makes them rubbery; steam keeps them tender.

Variations

• Knead in 2 tablespoons of finely chopped fried bacon for a savory upgrade.
• Add a tablespoon of fresh parsley to the dough for color and herbal flavor.
• Use stale challah or brioche instead of plain white bread for a richer dumpling.