| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Czech |
|
1 |
Servings |
INGREDIENTS
| 6 |
md |
Potatoes |
| 1 1/2 |
ts |
Salt |
| 1 |
|
Egg yolk |
| 1/2 |
|
All-purpose flour |
INSTRUCTIONS
Servings: 1 These are *not* fluffy dumplings as in chicken and dumplings.
They are a "sturdy" potato dumpling served as a side dish to meat, and
usually with a sweet sauerkraut/carraway/honey dish as the vegetable.
* * * Boil peeled potatoes in
small quantity of water. Drain potatoes thoroughly. Rice potatoes through
hand held masher/ricer. Let potatoes cool. On floured board, gradually
add flour working mixture into dough with hands. Shape potato mixture into
a long roll and cut into 10 slices. Drop dumplings into boiling water and
boil gently about 5 minutes.
Drain dumplings on paper towel. The dumplings are fully cooked after the
boiling process, but traditionally, Czechoslovakians then melt butter in a
heavy frying pan, and fry the dumplings until they are lightly browned on
all sides.
SOURCE: Grandma Vanicek's Czechoslovakian recipes; shared by Cate Vanicek
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“Life: the time God gives you to determine how you spend eternity”