Bohemian Potato Dumplings Recipe
Yield: 18 servingsRecipe by luhu.jp
Ingredients:
2 cup: Potatoes, cooked, cooled and
1 cup: All-purpose flour,
-riced,
Butter, melted
2 medium: Eggs,
Bread crumbs, fine dry
1 tsp: Salt,
Directions:
Recipe by: The Eastern European Cookbook-ISBN 0-486-23562-9
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 1/2 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.
From: Dan Klepach
NOTES : One of the best-liked kinds of Czech dumplings are those made
with
potatoes, called bramborove knedliky. They can be prepared with
1/2 cup semolina or farina and 1/2 cup flour, as well as with
all
flour.
Source from luhu.jp
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 1/2 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.
From: Dan Klepach
NOTES : One of the best-liked kinds of Czech dumplings are those made
with
potatoes, called bramborove knedliky. They can be prepared with
1/2 cup semolina or farina and 1/2 cup flour, as well as with
all
flour.
Source from luhu.jp