Bohemian Dumplings I

Heat the milk, let the yeast and sugar melt in it. Add the egg and gradually mix this mixture with the flour and salt.

This is best done with an electric mixer. Beat the dough until it becomes shiny.

Then knead it on a floured surface, form it into two rolls and let it rise, covered with a dishcloth, until it has doubled in volume.

Fill a saucepan with a tight-fitting lid to a hand’s width with water and bring to the boil. Pour in the dumpling rolls and cook for 20 minutes at low temperature with the lid closed.

Take out the rolls on the spot and cut them into thumb-thick slices with a string.

Pour a little bit of sauce and add the dumpling slices.

Serve the rest of the sauce separately.

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