INGREDIENTS

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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