Traditional Czech bread dumplings – houskový knedlík – are made with flour, milk, eggs and stale bread cubes, and formed into a loaf or roll, boiled and sliced. They’re perfect for soaking up lots of gravy, and are typically served with roast pork with sauerkraut, roast goose and duck, chicken paprikash, roast beef and dill sauce, and more. See this similar Hungarian Bread Dumplings Recipe. Here is a recipe for No-Egg Czech Bread Dumplings, which has bacon and onion in the dough. Sometimes Czech bread dumplings are made with yeast as in this Polish steamed dumpling recipe, except the latter does not call for bread cubes.
In a large bowl, whisk together flour, baking powder and salt, and set aside. In a separate medium bowl, whisk together egg yolks and milk. Pour into bowl with flour. Work the dough with a Danish dough whisk, your hands or by machine using the dough hook until it no longer sticks to the bowl. Cover ad let stand 1 hour.
Put a large stockpot or pan of salted water on to boil. Work the bread cubes into the batter until well incorporated. Using floured hands, shape the dough into three or four rolls that are about 8 inches long and 2 1/2 inches wide. 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.
Using a slotted spoon, remove one dumpling from the pot after 10 minutes and test for doneness by cutting through the middle of the dumpling with a thread or thin knife. 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.
Serve warm with gravy. To reheat leftover dumplings, place the slices in a steamer basket and steam a few minutes until soft. Leftovers are delicious browned in butter and sprinkled with sugar.