| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Czech |
Czech, Cookery |
18 |
Servings |
INGREDIENTS
| 2 |
c |
Potatoes; Cooked, cooled and riced |
| 2 |
md |
Eggs |
| 1 |
ts |
Salt |
| 1 |
c |
(Approx) All-Purpose Flour |
|
|
Butter; melted |
|
|
Bread Crumbs; fine dry |
INSTRUCTIONS
Combine potatoes, eggs, and salt in a bowl; beat with a wooden spoon to
combine thoroughly. Add flour, enough to make a stiff dough; mix well. With
floured hands, shape dough into balls about 1 1/2 inches in diameter. Drop
into a large kettle of boiling water; bring water to a slow boil again.
Cook about 12 mins, or until dumplings rise to the top. Test by tearing one
dumpling apart with 2 forks. Remove with a slotted spoon and drain. Serve
with melted butter and a sprinkling of bread crumbs, if desired. Makes
about 18.
NOTES : One of the best-liked kinds of Czech dumplings are those made wit=
h potatoes, called bramborove knedliky. They can be prepared with 1/2 cup
semolina or farina and 1/2 cup flour, as well as with all flour.
Recipe by: The Eastern European Cookbook-ISBN 0-486-23562-9
Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Dec 06, 98,
converted by MM_Buster v2.0l.
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