| 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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