Side Pannel
Czechoslovakian Potato Dumplings
Czechoslovakian Potato Dumplings
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetables
Ingredients List
- 6 md Potatoes
- 1 Egg yolk
- 1 1/2 ts Salt
- 1/2 All-purpose flour
Directions
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.
"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.
Tweet

Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
