Yield: 18 servings
| Measure | Ingredient |
|---|---|
| 2 cups | Potatoes, cooked; cooled and riced |
| 2 mediums | Eggs |
| 1 teaspoon | Salt |
| 1 cup | All-purpose flour |
| \N \N | Butter; melted |
| \N \N | Bread crumbs; fine dry |
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 1½ 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 ½ cup semolina or farina and ½ cup flour, as well as with all
flour.