Editor’s note: Every now and then, Chicago Brunch Blog is lucky enough to receive content from friends and fans. Former Chicago residents, Eric Wilson and Julie Zielinski, run an adorable sustainable food blog called D.I. Wine and Dine from their love nest in Boulder, Colorado. Fellow brunch lovers motivated by friendship and mild arm twisting, they have been kind enough to contribute this delicious Czech recipe. Enjoy!

Dobrou chut’! (Photo: Eric Wilson and Julie Zielinksi)

Growing up, I thought dumplings and eggs, made with Czech bread dumplings, was just something my family made up. Then I found out that it’s actually an authentic Czech recipe: houskove knedlicky s vejci, literally “bread dumplings with egg.” In true Bohemian fashion, you use old bread dumplings, which themselves are a way to use stale bread. In Chicago you can buy frozen bread dumplings at the grocery store, but if you want to try making them, here’s my great-grandma’s recipe:

Ingredients:
1 c. milk (or non-dairy milk)
3 t. salt
2 t. sugar
1 T. dry yeast (1 package)
3 3/4 c. flour
4 eggs (or egg replacer)
10 slices white bread (slightly dried out), cubed

Heat milk, salt and sugar till warm to touch (125F). Add yeast and 2 c. flour. Blend. Add eggs and beat at low speed, scraping bowl constantly, 1/2 min. Beat 3 more minutes at high speed. Add more flour to make a thick dough (about 1 3/4 c.). Cut the bread slices into cubes and place in batter a few at a time, blending. Mixture should be quite thick. Sprinkle with flour and let stand at least 1/2 hour.

Boil water in large pot and add a few tablespoons of salt. Moisten hands in cold water, divide dough in quarters, form oval loaves by patting with wet hands.  Place 2 dumplings at a time in fast-boiling water. Cover, and boil for 20 minutes, turning dough after 10 minutes. If dumpling is sticky on the inside when you cut into it, then it is not done–put back into boiling water for 5 more minutes. Cut into 1/2″ to 3/4″ thick slices.  Serves about 8. Good luck!

The dumplings are great covered with butter, or traditionally, with pork chops, gravy, and sauerkraut.  Then have dumplings and eggs for brunch the next day!  Cube the dumplings, fry in butter until browned, pour in some eggs, and scramble. You can also mix in some cheese. In general, use 1 egg per slice of dumpling.