INGREDIENTS

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

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