I remember enjoying these dumplings as a kid with roast pork or svickova, which is a Czech recipe for braised beef roast. My grandfather was Bohemian and this was one of his favorite side dishes. My mother included a copy of the recipe in a recipe card collection she gave to me when I moved to college.

Ingredients

• 2 cups all-purpose flour
• 2-1/2 teaspoons baking powder
• 1-1/2 teaspoons salt
• 1 teaspoon caraway seeds
• 2 slices white bread, toasted and cut into 1/2-inch squares
• 1/2 cup 2% milk
• 1/4 to 1/2 cup water
• gravy, warmed
• fresh thyme leaves, optional

Directions

1. In a large bowl, combine the first 5 ingredients. Stir in milk and enough water to be able to shape mixture into a loaf. Turn out onto a lightly floured surface. Shape into an 8x4-in. dumpling loaf. Cover and let stand 10 minutes.
2. Meanwhile, bring 12 cups water to a boil in a Dutch oven. Gently add dumpling; return water to a simmer. Cover and simmer 15 minutes. Turn dumpling over. Cover and simmer until a toothpick inserted in center comes out clean, 8-12 minutes longer. Gently remove to a cutting board using 2 slotted spoons. Using a serrated knife, gently cut into slices. Serve warm with gravy. If desired, sprinkle with thyme.