Houskove Knedlicky

2 eggs
1/2 cup milk
1 tsp salt
3 cups plain flour, sifted
3 pinches baking powder
5 slices slightly stale white bread, crusts removed, cubed

Mix the eggs, milk and salt together. Add the baking powder and flour gradually, stirring. Knead to form a smooth dough. Knead in the cubes of bread (if it's too dry, add a few tablespoons of water, gradually). Shape into two loaves, place on a small piece of baking parchment and steam for 50 minutes.

The finished knedlicky:




I served it with beef goulash (substitute stewing beef into the chicken goulash recipe and bake for at least 90 minutes at 180 degrees centigrade):



A close up of the knedlicky:



This is the first time I've tried to make houskove knedlicky from scratch. It turned out well for a first attempt. I think the knedlicky should be a little softer. In the original recipe the knedlicky were boiled but I prefer steaming - perhaps they absorb more water if they're boiled? I will try using 3/4 cups of milk next time but keep with the steaming as I find it much easier.