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Czechoslovakian Potato Dumplings

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      Title: CZECHOSLOVAKIAN POTATO DUMPLINGS
 Categories: Vegetables, Ethnic
      Yield: 1 Servings
 
      6 md Potatoes
      1    Egg yolk
  1 1/2 ts Salt
    1/2    All-purpose 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.
  
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  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
 
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