@piggo @FailForward is it a savory bread

@georgia @FailForward no it's a knödel

@georgia @FailForward it's steamed or boiled

@piggo @georgia It's no too difficult to make (if you know our way around yeast dough). In this specific case, the main problem would be the type of flour to use. In CZ/SK it's normal to use differently milled flour, while in Western EU, you'll find only fine milled variant, which is not good for this. I figured a way around it for some countries, but nothing beats half-coarse milled flour for knoedel.

@FailForward @piggo what does it taste like

@georgia @FailForward like wet flour,I guess? The inside of a baguette? But not really. Point is you eat it with a sauce and it gets in the holes like in a sponge

@piggo @FailForward oh that's cool

@georgia This one is indeed served as a side dish to soak in sauces's flavour, but there are savoury varieties with fresh herbs too, like e.g., this

@piggo