Question:  Czech dish Svíčková is generally served with these dumplings that are usually made from what?
Context: Lor mee () is a Chinese-inspired noodle dish served in a thick starchy gravy and thick flat yellow noodles (also known as lor mee).  The dish is eaten by Hokkiens (Min Nan speakers) in Singapore and Malaysia.  The thick gravy is made of corn starch, spices and eggs.  The ingredients added into the noodles are usually ngo hiang, fish cake, fish, round and flat meat dumplings (usually chicken or pork), half a boiled egg, and other items depending on the stall and the price paid.  Vinegar and garlic can be added as an optional item.  The dish is also eaten with red chili.  Traditional versions also include bits of fried fish as topping though few stalls serve this version anymore. Galbi (갈비 ), galbi-gui (갈비구이 ), or grilled ribs is a type of "gui" (grilled dish) in Korean cuisine. " "Galbi"" is the Korean word for "rib", and the dish is usually made with beef short ribs.  When pork spareribs or another meat is used instead, the dish is named accordingly.  "Galbi" is served raw, then cooked on tabletop grills usually by the diners themselves.  The dish may be marinated in a sweet and savory sauce usually containing soy sauce, garlic, and sugar.  Both non-marinated and marinated "galbi" are often featured in Korean barbecue. Svíčková, or svíčková na smetaně (beef sirloin in cream sauce), is a typical Czech dish and one of the most popular Czech meals.  It is sirloin steak prepared with vegetables (carrots, parsley root, celeriac and onion), spiced with black pepper, allspice, bay leaf and thyme, and boiled with double cream.  It is generally served with "houskové knedlíky" (bread dumplings). Cepelinai ( 'zeppelins'; singular: "cepelinas") or didžkukuliai is a traditional Lithuanian dish of stuffed potato dumplings.  The dumplings are made from grated and riced potatoes and stuffed with ground meat or dry curd cheese or mushrooms.  It has been described as a national dish of Lithuania, and is typically served as an entree. Potato salad is a dish made from boiled potatoes and a variety of other ingredients.  It is generally considered a side dish, as it usually accompanies the main course.  Potato salad is widely believed to have originated in Germany from where is spread widely throughout Europe and later to European colonies.  American potato salad most likely originated from recipes brought to the U.S. by way of German and European settlers during the nineteenth century.  American-style potato salad is served cold or at room temperature.  Ingredients often include mayonnaise or a mayonnaise-like substitute (such as yogurt or sour cream), herbs, and vegetables (such as onion and celery.)  German-style potato salad is generally served warm and is typically made with vinegar or olive oil, herbs and bacon. Steamed meatball is a common Cantonese dim sum dish.  It is popular in Hong Kong and most overseas Chinatowns.  The meatballs are usually made of minced beef, with water chestnut to add texture and with coriander and chenpi used as seaoning.  A layer of tofu skin, or sometimes peas, are used to raise the meatballs from the bottom of the dish and prevent them from sitting in the cooking juices.  It is generally served with Worcestershire sauce (). Halušky (] in Czech and Slovak, singular: "haluška"; Hungarian: "galuska" , "haluska" or "nokedli"; Romanian: "gălușcă" ; Serbian: galuška ; Ukrainian: галушка ; Lithuanian: "virtinukai" ) are a traditional variety of thick, soft noodles or dumplings cooked in the Central and Eastern European cuisines (Slovakia, Czech Republic, Poland, Serbia, Ukraine, Lithuania, Romania and Hungary).  Halušky can refer to the dumplings themselves, or to the complete dish. Knödel (  "der Knödel" ), or Klöße (  "der Kloß" ) are boiled dumplings commonly found in Central European and East European cuisine.  Central European countries in which their variant of "Knödel" is popular include Austria, Germany, Hungary, Serbia, Croatia, Slovenia, Slovakia, and the Czech Republic.  They are also found in Scandinavian, Romanian, Northern eastern Italian cuisine, Ukrainian and Belarusian cuisines.  Usually made from flour, bread or potatoes, they are often served as a side dish, but can also be a dessert such as plum dumplings, or even meat balls in soup.  Many varieties and variations exist. Shimotsukare(しもつかれ) is a local Japanese dish served in Northern Kantō region of Japan, Tochigi Prefecture, Gunma Prefecture and Ibaraki Prefecture.  The dish is generally served on hatsu-u-no hi (初午の日, literally; first day of horse in the month of February) together with sekihan as an offering to appease the legendary deity, inari.  Shimotsukare is usually made by simmering vegetables, soybeans, abura-age (あぶらあげ or deep fried tofu skins) and sake kasu (酒粕, literally rice pulp from fermented sake).  Common additional ingredients include grated raw radish (oroshi daikon) and carrots.  The dish is also known as "shimitsukari", "shimitsukare" or "sumitsukare" in some areas. Fish pie, also known as fisherman's pie, is a traditional British dish.  The pie is usually made with white, often smoked, fish (for example cod, haddock or halibut) in a white sauce or cheddar cheese sauce made using the milk the fish was poached in.  Prawns and hard boiled eggs are other common additional ingredients.  It is oven-baked in a deep dish but is not usually made with the shortcrust or puff pastry casing that is associated with most savoury pies (e.g. steak and kidney pie).
Answer: flour, bread or potatoes