Czech dumplings, called houskový knedlík in Czech, also Bohemian dumplings, are the typical dumplings of Czechia (called Bohemia prior to the 20th century). They are made with coarsely-ground wheat flour, eggs, milk or water, and baking powder or yeast. Traditionally, the dough is enriched with stale bread. A few large dumplings are made from the dough, which is steamed or poached in boiling salted water.
Once the dumplings are steamed or boiled, they are removed from the heat and sliced into finger-thick slices, which are served with sauced dishes. The Czech national dish of vepřo knedlo zelo (pork, sauerkraut, and dumplings) requires the use of these dumplings, and they are a traditional accompaniment for saucy dishes such as svíčková na smetaně (sirloin in cream sauce).