Grandma Vanicek's Czechoslovakian Potato Dumplings
Author: Cate Vanicek
  • 6 medium potatoes
  • 1 egg yolk
  • 1 1/2 teaspoons salt
  • 1/2 all-purpose flour
  1. Boil peeled potatoes in small quantity of water. Drain potatoes thoroughly. Rice potatoes through hand held masher or ricer. Let potatoes cool.
  2. On floured board, gradually add flour and egg yolk working mixture into a dough with your hands.
  3. Shape potato mixture into a long roll and cut into 10 slices. Drop dumplings into boiling water and boil gently about 5 minutes.
  4. 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.
  5. 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.
SOURCE: Grandma Vanicek's Czechoslovakian recipes.
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