Recipe - Grandma Vaniceks Czechoslovakian Potato Dumplings

6 md Potatoes
1 Egg yolk
1 One half teaspoon Salt
One half Allpurpose 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

I usually put them on top of the roast when they are done... (Lin's note)

Posted to TNT Prodigy's Recipe Exchange Newsletter by LinFields@aol.com
on Mar 22, 1997