Summary: Classic bread dumplings made from a yeasted dough and steamed. Soft, fluffy, and the perfect side for rich sauces. 8 dumplings, 90 minutes. Adapted for British kitchens and supermarkets.
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Category: Bread and Pastry
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Quick overview
- Dish: Bread Dumplings
- Category: Bread and Pastry, Side Dishes
- Cuisine: Czech, adapted for British kitchens
- Main ingredient: Plain flour, 500 g
- Total time: 90 minutes (20 min preparation + 70 min proving and steaming)
- Difficulty: Medium
- Servings: 8 dumplings
- Key technique: Proving, 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): 245 kcal, Protein: 7 g, Fat: 4 g, Carbohydrates: 44 g
- Storage: 2 days in the fridge, 1 month in the freezer
- Pairing: Beer – pale lager, Wine – white burgundy, Soft drink – water
- In short: Classic steamed bread dumplings, the perfect side for Czech beef in cream sauce.
- Last updated: 12. 9. 2026
WAGUU says: “A good dumpling does not fall apart and is not tough. Patience with the proving is everything.”
Key facts
| Preparation time: | 20 minutes |
| Proving time: | 60 minutes |
| Cooking time: | 20 minutes |
| Servings: | 8 dumplings |
At a glance
Classic steamed bread dumplings made from a yeasted dough. Soft, fluffy, and the perfect side for rich sauces.
Ingredients
Base servings: 8 dumplings
| Ingredient | Quantity | Quality |
|---|---|---|
| Plain flour | 500 g | Wheat, sifted |
| Milk | 250 ml | Warm, whole |
| Fresh yeast | 20 g | Fresh |
| Eggs | 2 pcs | Fresh, medium |
| Caster sugar | 10 g | White |
| Fine sea salt | 8 g | Fine |
| White bread rolls | 2 pcs | Stale, cut into cubes |
| Butter | 30 g | For greasing |
Why you will love this recipe
- A classic that works: Traditional steamed dumplings, just like in Czech and Slovak kitchens.
- Fluffy: A properly proved dumpling melts in the mouth.
- Versatile: Pairs with every rich sauce.
Success guaranteed: If you let the dough prove properly and steam the dumplings, they will be light and fluffy.
Recipe overview
Preparation: 20 min | Proving: 60 min | Cooking: 20 min | Difficulty: Medium | Servings: 8 | Type: Side dish | Origin: Czech
Detailed method
Total progress: 0 % done
Phase 1: Yeast starter – 15 minutes
Appliances: Bowl, warm place
1. Crumble the fresh yeast into a bowl, add the caster sugar, a tablespoon of warm milk and a tablespoon of flour. Stir and leave in a warm place for 15 minutes to activate.
Check: The starter is foamy, has increased in volume and smells of yeast.
Phase 2: Dough – 10 minutes
Appliances: Large bowl, wooden spoon
2. Sift the flour into a large bowl, add the fine sea salt, eggs, remaining warm milk and the activated yeast starter. Mix with a wooden spoon, then work by hand into a smooth dough. The dough should come away from the sides of the bowl.
Check: The dough is smooth, elastic, and does not stick to your hands or the sides of the bowl.
Phase 3: Proving – 45 minutes
Appliances: Warm place
3. Cover the bowl with a clean tea towel and leave the dough to prove in a warm place for 45 minutes, until it has doubled in volume.
Check: The dough has doubled in volume and sounds hollow when tapped.
Phase 4: Shaping the dumplings – 10 minutes
Appliances: Rolling pin, work surface
4. Turn the proved dough out onto a floured surface, knead lightly and divide into 2 pieces. Roll each into a cylinder about 6 cm in diameter and 20 cm long. Leave to rest for 10 minutes.
Check: The cylinders are even, smooth, and the dough does not spring back.
Phase 5: Steaming – 20 minutes
Appliances: Steamer or large pan with a steamer insert
5. Pour water into a pan so that it does not touch the steamer insert. Place the dumplings in the steamer, cover and steam for 20 minutes. Do not lift the lid during cooking.
Check: The dumpling is firm on the surface, sounds hollow when tapped, and is light and fluffy.
Before you continue:
Never lift the lid during steaming. The dumpling will collapse and become tough.
Phase 6: Slicing and serving – 5 minutes
Appliances: Knife or string
6. Remove the cooked dumplings and leave to rest for 2 minutes. Slice with a sharp knife or a piece of string into 1.5 cm thick slices. Serve immediately.
Check: The slices are even, the dumpling holds its shape, and is soft and fluffy.
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 |
| Large mixing bowl | 3 l | Large saucepan | Small bowl – the dough will overflow |
| Rolling pin | 30 x 40 cm | Floured worktop | Smooth surface – the dough slides |
Shopping list
Nutritional profile
Values per 1 dumpling (makes 8).
| Nutrient | Per 100 g | Per 1 dumpling | Per 8 dumplings |
|---|---|---|---|
| Energy | 275 kcal | 245 kcal | 1960 kcal |
| Fat | 4.5 g | 4 g | 32 g |
| Carbohydrates | 49.4 g | 44 g | 352 g |
| Protein | 7.9 g | 7 g | 56 g |
| Salt | 0.8 g | 0.7 g | 5.6 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: Prove the dough in a warm place away from draughts. A draught will slow down the proving.
- Tip 2: Cut the bread rolls into cubes and dust them lightly with flour so they do not fall apart in the dough.
- Tip 3: Do not lift the lid during steaming.
- Tip 4: Slice with string or a sharp knife dipped in water.
Scientific background
Yeast produces carbon dioxide during proving, which is trapped in the gluten network. This causes the dough to expand and creates a light, fluffy structure. Steam ensures even heating and keeps the dumpling soft.
Sensory radar
- Appearance: White, even cylinders, sliced into delicate pieces.
- Aroma: Lightly yeasty, buttery.
- Flavour: Neutral, slightly sweet, buttery.
- Texture: Fluffy, 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
- Plain flour: Strong white bread flour, plain flour with a little cornflour
- Milk: Water with a spoonful of milk powder
- Fresh yeast: Dried yeast (7 g)
FAQ
Why do my dumplings fall apart?
You probably did not add enough flour or the dough did not prove enough. The dough must be firm and must double in volume.
Can I boil the dumplings instead of steaming?
Yes, but the dumpling will be heavier. Boil for 20 minutes in simmering water, but it must be wrapped in a cloth.
How long do bread dumplings keep?
2 days in the fridge, 1 month in the freezer. After thawing, slice and reheat in a steamer.
Why are my dumplings tough?
You probably steamed them for too long or used too little liquid. 20 minutes of steaming is enough.
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 dough 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
- Under-proved dough – The dough must double in volume.
- Lifting the lid during steaming – The dumpling will collapse.
- Too little flour – The dumpling falls apart.
- Steaming for too long – The dumpling becomes tough.