Knedliky — Czech Dumpling with Sauerkraut (Zeli)

In a large bowl, whisk together the flour, baking soda, baking powder, 1/2 teaspoon salt, and sugar. Create a well in the center. (Prep time: 5 minutes)

Pour 1 cup of milk and the beaten eggs into the well. Stir to blend, adding more milk as needed to achieve a moist, batter-like dough (consistency should not be like pancake batter). Beat the dough vigorously for at least 200 strokes with a sturdy wooden spoon, rolling it over and over until it becomes smooth and bubbles occasionally appear on the surface. Incorporate the bread cubes, stirring until they are fully absorbed into the dough. (Prep time: 15 minutes)

Bring a large pot of water to a rolling boil. Transfer the dough onto a cheesecloth or white cotton cloth and shape it into a loaf. Wrap the cloth securely around the loaf and tie the ends tightly. (Prep time: 5 minutes)

Carefully place the wrapped loaf into the boiling water. Cook for 45 minutes, flipping it halfway through to ensure even cooking. (Cook time: 45 minutes)

Remove the cooked loaf from the water and unwrap it. Cover it with a clean tea towel and allow it to rest for 10 minutes. (Rest time: 10 minutes)

While the dumpling rests, cook the bacon in a small skillet over medium-high heat, turning occasionally, until it is evenly browned and crispy, about 10 minutes. Drain the cooked bacon on paper towels, reserving the flavorful drippings. (Cook time: 10 minutes)

In a saucepan, combine the sauerkraut with enough water to just cover the surface. Bring the mixture to a gentle simmer over medium heat. Add the cooked bacon, caraway seeds, salt, and black pepper to taste. In a small bowl, whisk together the cold water and cornstarch until smooth. Stir this mixture into the sauerkraut and simmer for about 3 minutes, allowing the sauce to thicken slightly. (Cook time: 10 minutes)

Slice the dumpling loaf and drizzle each serving generously with the reserved bacon drippings. Serve immediately with the flavorful sauerkraut.