Czech Dumplings in Dill Sauce

Central Europe

Koprová Omáčka


For the dumplings:
150g Flour
75ml Milk
1tsp Salt
1tsp Active Dry Yeast
1/2 an Egg

For the sauce:
1/2 bunch Dill, fronds chopped
70g Butter
70g Flour
1L Milk
60g Sugar


To make the dumplings, let yeast rise for 15min in 150ml of milk.
Add 1 egg, 1tsp salt, and 300g flour.
Add the bread cubes, and knead for 5 minutes.
Cover and let rest for 30min, then divide the dough in half, and roll each into a 5cm thick log.
Bring a pot of water to a boil, and boil the logs for 16min, flipping them over after 8min.
Let rest on a rack, and pierce with a fork to release the steam.
Cut into 1cm slices.

To make the sauce, add butter and oil into a pan, and melt the butter.
Form a roux by adding flour, and cook till golden brown.
Drizzle in milk while whisking.
Add dill stems.
Cook over low heat for 20 minutes, adding milk to control thickness of sauce.
Add salt, pepper, and sugar to taste, and an optional little drizzle of vinegar to brighten things up.
Mince dill and add to sauce.

Serve in a shallow bowl or plate, with a few dumpling slices and a boiled or poached egg.

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