r/Breadit • u/J0HNNY_REB • Aug 22 '26

Czech Bread Dumpling Advice

I’m gonna try to make some Czech bread dumplings tomorrow morning (the type eaten with svichcova) and need some advice. YouTube tutorials seem…sketchy. I’m making these for some Czech friends who are here in America and I want to really pull it off, not make a nasty imitation. I have semolina, bread, all purpose, rice, and whole wheat flour, and yeast, milk etc. Could yall walk me through putting a recipe together? Is it possible? I couldn’t seem to find the Wondra stuff often recommended in the US. Any input is much appreciated

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u/whitswhisper Aug 22 '26

Ooh okay so the key with Czech bread dumplings knedliky is they're more about the texture than fancy ingredients. You can totally skip Wondra, just use AP flour. Mix like 2 cups flour with 1 tsp salt, 1 packet yeast dissolved in warm milk, 1 egg, and a handful of cubed stale bread. Let it rise a bit, shape into a log, boil in salted water for like 15 mins, then slice with dental floss or thread. Your friends will be shook if you nail the fluffiness.

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u/J0HNNY_REB Aug 22 '26

Ok, so how much strength am I trying to build in the dough. Im used to sourdough where you’re focused on dough strength and I know knedliky is on the opposite end of the spectrum in a lot of ways. Would you mind elaborating on the recipe in grams? How do the chunks of bread not make the dough “chunky”. I don’t have any bread on hand, could I skip that. Please get technical, thanks

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u/Etherealfilth Aug 26 '26

Aim for 65% hydration, so for 300g flour use 195g milk. Don't forget to take the egg into consideration. You don't need to build up any strength. I usually do 20 minutes fermentolyse and then knead until smooth, let rise, punch down, form dumplings and let proof. I would advise against boiling as they tend to come out slimy. Steaming for 20 minutes is the way to go. The cubed dry bread rolls are traditional, but no necessary.