Czechoslovakian potato dumplings

Czechoslovakian potato dumplings
Average: 5 (1 vote)

Czechoslovakian potato dumplings ingredients

  • 6 med Potatoes
  • 1 Egg yolks
  • 1 1⁄2 t Salt
  • 1⁄2 All-purpose flour

Cooking Czechoslovakian potato dumplings

1. These are *not* fluffy dumplings as in chicken and dumplings.
2. 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.
3. * * * boil peeled potatoes in small quantity of water.
4. Drain potatoes thoroughly.
5. Ricei potatoes through hand held masher/ricer.
6. Let potatoes cool.
7. On floured board, gradually add flour working mixture into dough with hands.
8. Shape potato mixture into a long roll and cut into 10 slices.
9. Drop dumplings into boiling water and boil gently about 5 minutes.
10. drain dumplings on paper towel.
11. 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.

Guest   

When do oyu add the Eggi?

Guest   

You add the egg to the mixture. Probably after you mash the potatoes.

Guest   

do we mix the flour wth the potatoes? and the egg?

Guest   

do we mix the flour wth the potatoes? and the egg?

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