CZECH KNEDLIKS

Cooking

1. Whisk together in a large bowl flour, baking powder and salt. Set aside.
2. Whisk together egg yolks and milk in a different medium bowl. Pour this mixture into the bowl with flour.
3. Work the dough with your hands or by machine using the dough hook until it no longer sticks to the bowl.
4. Cover the dough with plactic food wrap and let stand for 1 hour.
5. Put a large pan of salted water on to boil.
6. Work the 4 cups of bread cubes into the dough.
7. Using floured hands, shape the dough into 3 or 4 rolls that are about 20 cm long and 6 cm wide.
8. When the water is boiling, carefully slip the rolls into the water, giving them a stir so they don't stick. Reduce heat, cover and cook 10 to 15 minutes.
9. Pour the turkey or chicken pan drippings into a 2-cup measuring cup or gravy separator and skim the fat off. Put about 1/4 cup of the fat into a saucepan.
10. Stir in 1/4 cup of all-purpose flour and cook, stirring for 2 minutes.
11. Discard any remaining skimmed fat. Add enough water to the liquids left in the measuring cup to make 2 cups of liquid. Pour the 2 cups of liquid into the flour and fat mixture. Cook, stirring, until thickened and bubbling. Continue cooking for about 1 minute, stirring constantly. Add salt and black pepper to taste.
12. Using a slotted spoon, remove one dumpling from the pot after 10 minutes of cooking and test for doneness by cutting through the middle of the dumpling with a thread or thin knife.
13. If it is done, remove the dumplings one by one and slice into 3/4-inch pieces again with a thread or sharp knife. Repeat until all dumplings are removed from the water and sliced.
14. Serve knedliks warm and add gravy to taste.