Knedliky is a Czech (but you can find this in Slovakia) dumpling, The classic recipe contains flour, yeast, milk, eggs, and usually bread cubes. This is a common accompaniment (along with red cabbage) to the roast pork, the Czech national dish. This compilation is similar to the roast beef with gravy and Yorkshire Pudding. But the Knedliky is not a Hungarian dumplings, and Hungarians don't eat this.
The bread dumpling isn't a very common garnish in Hungary. The Hungarian name of bread dumplings is 'zsemlegombóc' and this is usually eaten with a stew made of beef (called vadasmarhasült) or pork lung (szalontüdő).
Recipe of the zsemlegombóc is very simple
(this is not the leavened Czech version)
-2-3 dried buns, cubed
-a little milk or water
Toast the bun cubes lightly in a pan.
Make a thick battter using flour (about 1-2 cup), 2 eggs and a little water or milk. Beat well with a wooden spoon or spatula. This dough must be very thick, than fold in the toasted bun/bread cubes and stir once. Shape balls by hand (about a size of tennis ball) or by 2 spoons and boil in salted water.
I think this dumpling is originated from the Germans, who live/lived in Hungary.