| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Czech | Side dishes, Ethnic, Vegetables | 1 | Servings |
INGREDIENTS
| 6 | md | Potatoes |
| 1 | Egg yolk | |
| 1 1/2 | ts | Salt |
| 1/2 | All-purpose flour |
INSTRUCTIONS
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 I usually put them on top of the roast when they are done... (Lin's note) Posted to TNT - Prodigy's Recipe Exchange Newsletter by LinFields@aol.com on Mar 22, 1997
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