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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.
* * *
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
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