Czech potato dumplings Recipe

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Czech potato dumplings

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Czech, Dips & Spreads, Eastern European, Spreads & Salsas, Vegetables

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Ingredients:

Procedures:

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.