Bread Dumplings

Summary: Soft, fluffy bread dumplings – the traditional Czech side dish for beef in cream sauce. Made with day-old bread, eggs, and milk. Serves 6.

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Category: Side Dishes, Czech Cuisine

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Quick overview

• Dish: Bread Dumplings
• Category: Side Dishes
• Cuisine: Czech
• Main ingredient: Day-old bread, 10 oz (280 g)
• Guide: Beef in Cream Sauce: The Complete Guide
• Total time: 45 minutes (15 min prep + 30 min cooking)
• Difficulty: Easy
• Servings: 6 (Serving weight: 150 g)
• Key technique: Steaming, dough formation
• Preparation types: Steaming
• Dietary info & allergens: Milk, eggs, gluten
• Suitable for: Side dish for beef in cream sauce, soups, stews
• Nutrition (per serving): 220 kcal, Protein: 7 g, Fat: 6 g, Carbs: 35 g
• Storage: 2 days in fridge, 2 months in freezer
• Pairing: Beef in cream sauce, goulash, roast pork
• In short: Mix bread, eggs, and milk, form into logs, steam until fluffy.
• Last updated: March 2026

At a glance

Soft, fluffy bread dumplings made with day-old bread, eggs, and milk. The perfect side for beef in cream sauce.

Ingredients

Base servings: 6 • Serving weight: 150 g

Ingredient	Amount	Quality
Day-old bread	280 g	Cubed
Whole milk	250 mL	Warm
Eggs	2 pieces	Large
All-purpose flour	150 g	Plus extra for dusting
Fine sea salt	1 tsp	Adjust to taste
Fresh parsley	2 tbsp	Chopped

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Why you will love this recipe

• Soft and fluffy: These dumplings are light and airy. They soak up sauce without falling apart.
• Easy to make: Simple ingredients, simple method. No kneading required.
• Traditional: The classic side dish for beef in cream sauce.

Success guaranteed: Do not overmix the dough. It should be soft and slightly sticky. Steam gently – do not boil.

Recipe overview

Prep: 15 min | Cook: 30 min | Difficulty: Easy | Servings: 6 | Type: Side Dish | Origin: Czech

Detailed method

Total progress: 0 % done

Required equipment

Equipment	Ideal size	Alternative	Risk
Steamer basket	Large	Colander over a pot	Dumplings stick without parchment
Large pot	6 quart	Any large pot	Water boils too fast

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Nutritional profile

Values per 1 serving (without side dish). Calculated from average nutritional values of ingredients.

Nutrient	Per 100 g	Per 1 serving	Per 6 servings
Energy	147 kcal	220 kcal	1320 kcal
Fat	4 g	6 g	36 g
of which saturated	1.5 g	2.3 g	13.8 g
Carbohydrates	23.3 g	35 g	210 g
of which sugars	2 g	3 g	18 g
Protein	4.7 g	7 g	42 g
Salt	0.4 g	0.6 g	3.6 g

Reference intake of an average adult (8400 kJ / 2000 kcal).

WAGUU Pro level

• Pro standard: Verified recipe with exact ratios and visual checkpoints.
• Tip 1: Use day-old bread, not fresh. Fresh bread makes the dumplings gummy.
• Tip 2: Do not overmix the dough. Mix until just combined.
• Tip 3: Steam gently. A hard boil makes the dumplings dense.
• Tip 4: Let the dumplings rest for 2 minutes before slicing. This prevents them from falling apart.

Scientific background

The bread absorbs the milk, which softens it. The eggs bind the mixture together. The flour provides structure. Steaming cooks the dumplings gently, resulting in a soft, fluffy texture. Overmixing develops gluten, which makes the dumplings tough.

Fine Dining – Professional techniques

• Plate composition: Slice the dumplings and arrange them next to the beef. Spoon sauce over the beef only.
• Texture contrast: Serve with a crispy element – fried shallots or a thin bread chip.
• Temperature contrast: Serve the dumplings warm, not hot.
• Aromatic garnish: Add a sprig of fresh parsley.

Sensory radar

• Appearance: White, fluffy slices with visible bread cubes.
• Aroma: Fresh bread, milk, parsley.
• Taste: Mild, slightly sweet, buttery.
• Texture: Soft, fluffy, light.

Pairing

• BEER: Pilsner or light lager.
• WINE: Dry white wine.
• NON-ALCOHOLIC: Sparkling water.

Different preparation variations

• Steamed in a cloth: Wrap the dough in a clean cloth and steam. This is the traditional method.
• Baked: Shape into small balls and bake at 350°F for 20 minutes.

Allergens and dietary information

Contains: Milk, eggs, gluten • Gluten: Contains • Not suitable for: Gluten-free, dairy-free, vegan, vegetarian

Suitable for

Side dish for beef in cream sauce, goulash, roast pork, soups, stews

Substitution catalog

• Day-old bread: Any white bread or rolls.
• Whole milk: Oat milk or soy milk (for dairy-free).
• All-purpose flour: Gluten-free flour blend (for gluten-free).

FAQ

WAGUU Petr advises: Cooking for 6 or more?

6–8 people: Double the recipe. Steam in two batches. 10+ people: Triple the recipe. Keep warm in a low oven.

Sides and serving

Storage and reheating

Fridge: 2 days • Freezer: 2 months • Reheating: Steam or microwave. Do not boil.

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WAGUU recipes are checked for ingredient accuracy, method, and nutritional values.

Photo gallery from the process

Most common mistakes

1. Using fresh bread – makes the dumplings gummy.
2. Overmixing the dough – makes the dumplings tough.
3. Boiling the water too hard – makes the dumplings dense.
4. Slicing too soon – the dumplings fall apart. Let them rest for 2 minutes.