Recipe - Bohemian Potato Dumplings

2 cup Potatoes; Cooked, cooled and
riced
2 md Eggs
1 teaspoon Salt
1 cup (Approx) AllPurpose Flour
Butter; melted
Bread Crumbs; fine dry

Combine potatoes, eggs, and salt in a bowl; beat with a wooden spoon to
combine thoroughly. Add flour, enough to make a stiff dough; mix well. With
floured hands, shape dough into balls about 1 One half inches in diameter. Drop
into a large kettle of boiling water; bring water to a slow boil again.
Cook about 12 mins, or until dumplings rise to the top. Test by tearing one
dumpling apart with 2 forks. Remove with a slotted spoon and drain. Serve
with melted butter and a sprinkling of bread crumbs, if desired. Makes
about 18.

NOTES : One of the bestliked kinds of Czech dumplings are those made wit=
h potatoes, called bramborove knedliky. They can be prepared with One half cup
semolina or farina and One half cup flour, as well as with all flour.

Recipe by: The Eastern European CookbookISBN 0486235629

Posted to MMRecipes Digest by "Rfm" RobertMiles@usa.net on Dec 06, 98,
converted by MM_Buster v2.0l.