Czech Potato Dumplings

Title:
Czech Potato Dumplings

Yield:
1 Servings

Categories:
Vegetables,
Spreads




Ingredients:





     6 md Potatoes


     1    Egg yolk


 1 1/2 ts Salt


   1/2    All-purpose flour






 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.


 


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 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


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini