Knedlíky (Czech Bread Dumplings)

Ingredients

• 1 cup warm milk (105 degrees F (40 degrees C))
• 1 tablespoon white sugar
• 1 teaspoon active dry yeast
• 1 large egg, beaten
• 1 teaspoon kosher salt
• 2.75 cups quick-mixing flour (such as Wondra®), or more as needed

Steps

1. Gather all ingredients.
2. Combine warm milk, sugar, and yeast in a large bowl. Let sit and bloom for about 10 minutes.
3. Add beaten egg and kosher salt to yeast mixture. Pour in 2 ¾ cups flour. Stir with a wooden spoon until dough begins to form and pulls away from the sides of the bowl.
4. Transfer dough to a lightly floured surface and knead until smooth and slightly elastic, about 3 minutes.
5. Transfer to a lightly oiled bowl, flipping dough to coat the top in oil. Cover and let rise in a warm spot until doubled in size, about 2 hours.
6. Transfer back to your work surface; press out the excess air and form dough into a relatively uniform ball.
7. Cut dough in half. Form each piece into a uniform ball. Roll each ball into a tube, 2 to 2 ½ inches wide. Cover with plastic wrap or a clean kitchen towel and let proof for 20 to 25 minutes.
8. Meanwhile, bring a large pot of salted water to a steady simmer.
9. Carefully pick up a risen piece of dough and transfer to the simmering water. Bring back to a simmer. Cover the pot tightly and let simmer for 10 minutes. Uncover, flip, and continue to simmer for 10 more minutes.
10. Transfer to a plate and poke all over with a toothpick or wooden skewer to release steam from the center.
11. Use a piece of string or thread to cut into 3/4- to 1-inch dumplings. Transfer to a serving plate. Repeat Steps 9 to 11 to cook remaining dough.
12. Serve and enjoy.