Czech Dumplings with Sauerkraut

Combine flour, baking soda, baking powder, salt, and sugar in a large mixing container. Create a depression in the center of the mixture.

Pour eggs and 1 cup milk into the depression; blend until well combined, adding more milk as needed to achieve a moist and tender dough. Utilize a sturdy spoon to thoroughly mix the dough, applying at least 200 strokes and repeatedly rolling it over in the bowl until smooth and occasionally a bubble forms on the surface. Incorporate dry white bread cubes into the dough, stirring until they are fully incorporated.

Heat a large pot of water to boiling point. Transfer the dough onto a cheesecloth or white cotton cloth; shape into a loaf form. Wrap the cloth around the loaf and secure the ends.

Submerge the loaf into boiling water; cook for 45 minutes, turning it over halfway through. Remove from the water, unwrap, and cover with a tea towel. Allow to rest for 10 minutes.

Cook bacon in a small skillet over medium-high heat until evenly browned. Set aside.

Place sauerkraut in a saucepan; add water to cover the surface. Bring to a simmer over medium heat. Add cooked bacon; season with salt, pepper, and caraway seeds. Mix water and cornstarch together; combine into the sauerkraut and simmer for a few minutes before removing from heat.

Slice the dumpling loaf. Drizzle with bacon drippings from the pan. Serve with sauerkraut.