| 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 | * * * |
| 4 | boil peeled potatoes in small quantity of water. |
| 5 | Drain potatoes thoroughly. |
| 6 | Rice potatoes through hand held masher/ricer. |
| 7 | Let potatoes cool. |
| 8 | On floured board, gradually add flour working mixture into dough with hands. |
| 9 | Shape potato mixture into a long roll and cut into 10 slices. |
| 10 | Drop dumplings into boiling water and boil gently about 5 minutes. |
| 11 | drain dumplings on paper towel. |
| 12 | 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. |
