Dishes with eggs, cheese, milk

Czech knedlíky are the iconic Czech side dish — fluffy bread or potato dumplings boiled as long loaves and sliced into rounds to soak up gravies, sauces and the juices of svíčková, vepřo-knedlo-zelo and goulash. Bread knedlíky are made from soft white bread or stale bread cubes, flour, eggs and milk for a light, pillowy texture, while potato knedlíky use boiled potato with flour and starch for a denser, more substantial result. Shape into long loaves, boil in salted water for 20-25 minutes and slice immediately — traditionally with a thread rather than a knife so they don't get squashed. I'll share authentic Prague-style proportions for both versions.

Cherry pierogi on milk-based dough are tender, fluffy and irresistibly delicious. Compared to vareniki made with plain water dough, the milk version is softer, more delicate and has a subtle creamy aftertaste. It's a summer favorite that Ukrainian and southern Russian families typically make in large batches, freezing some so they can enjoy cherry vareniki year-round. Knead the dough from warm milk, flour, egg, sugar and a pinch of salt until smooth and elastic, then rest 20-30 minutes under plastic wrap. Toss pitted cherries with sugar and starch (this binds the juice and prevents leaks). Shape the dumplings and boil in salted water for 5-7 minutes after they float. Proportions for 30-35 vareniki inside.