Summary: Classic Karlovy Vary dumplings made from bread rolls, milk and eggs, steamed until light and fluffy. Softer and airier than classic bread dumplings. 8 dumplings, 60 minutes. Adapted for British kitchens and supermarkets.
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Category: Bread and Pastry
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Quick overview
- Dish: Karlovy Vary Dumplings
- Category: Bread and Pastry, Side Dishes
- Cuisine: Czech, adapted for British kitchens
- Main ingredient: White bread rolls, 6 pcs
- Total time: 60 minutes (30 min preparation + 30 min resting and steaming)
- Difficulty: Easy
- Servings: 8 dumplings
- Key technique: Steaming
- Preparation types: Steaming
- Dietary info & Allergens: Contains gluten, egg, milk
- Suitable for: Side dish for rich sauces, beef in cream sauce, goulash
- Nutritional values (per 1 dumpling): 215 kcal, Protein: 8 g, Fat: 6 g, Carbohydrates: 32 g
- Storage: 2 days in the fridge, 1 month in the freezer
- Pairing: Beer – pale lager, Wine – white burgundy, Soft drink – water
- In short: A softer, airier dumpling made from bread rolls, lighter than classic bread dumplings.
- Last updated: 12. 9. 2026
WAGUU says: “Karlovy Vary dumplings are softer than classic bread dumplings. When you serve them with beef in cream sauce, your guests will think you are a professional chef.”
Key facts
| Preparation time: | 30 minutes |
| Resting time: | 15 minutes |
| Cooking time: | 15 minutes |
| Servings: | 8 dumplings |
At a glance
Classic Karlovy Vary dumplings made from bread rolls, milk and eggs. Softer and airier than classic bread dumplings.
Ingredients
Base servings: 8 dumplings
| Ingredient | Quantity | Quality |
|---|---|---|
| White bread rolls | 6 pcs | Stale, cut into cubes |
| Milk | 300 ml | Warm, whole |
| Eggs | 3 pcs | Fresh, medium |
| Plain flour | 120 g | Wheat, sifted |
| Butter | 40 g | Melted |
| Fine sea salt | 8 g | Fine |
| Ground nutmeg | 1 pinch | Ground |
| Fresh parsley | 10 g | Fresh, chopped |
Why you will love this recipe
- Softer than classic bread dumplings: Karlovy Vary dumplings are lighter and airier.
- Simple: No proving required, ready in under an hour.
- A classic: The traditional side dish for beef in cream sauce and other rich sauces.
Success guaranteed: If you let the rolls soak long enough and let the mixture rest, the dumplings will be soft and fluffy.
Recipe overview
Preparation: 30 min | Resting: 15 min | Cooking: 15 min | Difficulty: Easy | Servings: 8 | Type: Side dish | Origin: Czech
Detailed method
Total progress: 0 % done
Phase 1: Preparing the rolls – 15 minutes
Appliances: Bowl, knife
1. Cut the bread rolls into 1–1.5 cm cubes and place in a large bowl. Pour over the warm milk and leave to soak for 10 minutes. Then add the eggs, melted butter, fine sea salt, ground nutmeg and chopped parsley.
Check: The rolls are soft but not falling apart. The milk has been completely absorbed.
Phase 2: The mixture – 5 minutes
Appliances: Wooden spoon or hands
2. Gradually add the sifted plain flour and mix. The mixture should be thick but sticky. Leave to rest for 15 minutes so the flour can swell.
Check: The mixture holds together, is pliable, but not too stiff.
Phase 3: Shaping – 5 minutes
Appliances: Cling film or food wrap
3. Shape the mixture into 2 cylinders about 6 cm in diameter. Wrap each one tightly in cling film and tie the ends.
Check: The cylinders are tightly wrapped with no air pockets.
Phase 4: Steaming – 15 minutes
Appliances: Steamer or pan of water
4. Bring water to the boil in a pan. Place the wrapped cylinders in the steamer and steam for 15 minutes. Do not lift the lid during cooking.
Check: The dumplings feel firm to the touch and sound hollow when tapped.
Before you continue:
Do not lift the lid during steaming. The steam will escape and the dumpling will be tough.
Phase 5: Slicing and serving – 5 minutes
Appliances: Knife or string
5. Remove the dumplings from the cling film, leave to rest for 2 minutes and slice into 1.5 cm thick slices. Serve immediately.
Check: The slices hold their shape and are soft and airy.
Equipment needed
| Utensil | Ideal size | Alternative | Risk |
|---|---|---|---|
| Steamer or pan with steamer insert | 4–5 l | Large pan with lid | Small pan – the dumplings will not fit |
| Cling film | Roll | A cloth soaked in water and floured | The dumpling will fall apart without film |
| Large mixing bowl | 3 l | Large saucepan | Small bowl – the mixture will overflow |
Shopping list
Nutritional profile
Values per 1 dumpling (makes 8).
| Nutrient | Per 100 g | Per 1 dumpling | Per 8 dumplings |
|---|---|---|---|
| Energy | 242 kcal | 215 kcal | 1720 kcal |
| Fat | 6.7 g | 6 g | 48 g |
| Carbohydrates | 36 g | 32 g | 256 g |
| Protein | 9 g | 8 g | 64 g |
| Salt | 0.9 g | 0.8 g | 6.4 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Professional level
- Professional standard: Verified recipe with exact ratios and visual checkpoints.
- Tip 1: The bread rolls must be stale (1–2 days old), otherwise the mixture will fall apart.
- Tip 2: The milk must be warm, not hot – hot milk will scramble the eggs.
- Tip 3: When wrapping the cylinders in cling film, pull it tight so the dumpling does not fall apart.
- Tip 4: Slice with string or a knife dipped in water.
Scientific background
Karlovy Vary dumplings differ from classic bread dumplings mainly by not using yeast. The mixture relies on eggs and milk, which together with the flour create a delicate structure. Steaming ensures even heating without contact with water, which makes the dumpling lighter.
Sensory radar
- Appearance: Pale yellow, even cylinder, delicate slices.
- Aroma: Milky, buttery, with a hint of nutmeg.
- Flavour: Gently buttery, lightly salted.
- Texture: Airy, soft, does not fall apart.
Pairing
- BEER: Pale lager
- WINE: White burgundy
- SOFT DRINK: Water
Allergens and dietary information
Contains: gluten, egg, milk • Gluten: Yes • Not suitable for: gluten-free diet, vegans
Suitable for
Side dish for rich sauces, beef in cream sauce, goulash, roast dishes, tomato sauce.
Substitution catalogue
- White bread rolls: Bread rolls, white bread, baguette
- Milk: Plant-based milk (soy, oat)
- Plain flour: Strong white bread flour
FAQ
Can I use fresh bread rolls?
It is best to use rolls that are 1–2 days old. Fresh rolls will make the mixture too wet and the dumpling will fall apart.
Why do my dumplings fall apart?
Probably too little flour or too much milk. The mixture must hold together.
Can I boil them instead of steaming?
Yes, but the dumpling will be heavier. Boil for 15 minutes in simmering water, wrapped in cling film.
How long do Karlovy Vary dumplings keep?
2 days in the fridge, 1 month in the freezer. After thawing, slice and reheat in a steamer.
WAGUU Petr advises: Cooking for 8 or more people?
8–12 people: Double the ingredients and steam in two steamers. • 12+ people: Use two pans and divide the mixture into four cylinders.
Storage and reheating
Fridge: 2 days • Freezer: 1 month • Reheating: In a steamer for 5 minutes, or sliced and reheated in a pan.
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Most common mistakes
- Fresh bread rolls – The mixture will fall apart. Use stale rolls.
- Hot milk – The eggs will scramble. The milk must be warm.
- Loosely wrapped cling film – The dumpling will fall apart. Pull it tight.
- Steaming for too short a time – The dumpling will be raw inside. Steam for 15 minutes.