Czech dumplings with meat and spinach

My dear mother was born in the Czech Republic, so she taught me some of their recipes, this is our Sunday lunch, if I can't be there at least to remember the wonderful and unforgettable Prague and delicious dishes with food….

Preparation steps

# Pour flour into a deeper bowl, add semolina, bread crust finely chopped,
add eggs, salt and sugar and crushed fresh yeast.
Then add yogurt, sour water and milk as needed to knead smoothly
dough as for any leavened dough. We must not be too soft or before
hard.
# Transfer the obtained dough to a work surface sprinkled with flour and shape
into an oblong roller from which then cut with a knife 5-6 equal rollers.
Leave covered with a cloth in a warm place to soak.
# In the meantime, put water in a large pot to boil and add salt,
put two rollers in boiling water to boil, immediately float
on the surface, cook for 8 minutes, turn on one side and cook for 8 minutes
uta on the other hand.
# Remove with a large perforated spoon on the board and cut into slices with a thread
like bread, it cannot be cut with a knife. So cook all the rolls and put them in
plate or tray.
# Serve hot or cold with various side dishes.

Serving

These dumplings can be served with various roasted meats, stewed sauerkraut, spinach or various sauces. It is also nice with a topping of fried onions cut into circles, everything is allowed.

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