Makes about 18 Czech Potato Dumplings or Bramborove Knedliky ze Studenych Brambor
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
- 2 cups (about 2 large) cooled, unseasoned mashed russet potatoes
- 2 large beaten eggs
- 1 teaspoon salt
- 1 to 1 1/2 cups all-purpose flour (or more, as necessary)
- 4 tablespoons butter
- 4 tablespoons fine, dry bread crumbs
- In a large bowl, thoroughly combine mashed potatoes, eggs and salt. Add enough flour to form a stiff dough. It will be a little sticky.
- Place a large saucepan of water on to boil. Meanwhile, with floured hands, shape the dough into 1 1/2-inch balls. Cook 10 dumplings at a time by dropping into the boiling water. Return the water to a boil and boil gently for about 12 minutes or until dumplings rise to the surfaced and test done when pulled apart with two forks. Drain in a colander or on a clean kitchen towel.
- Meanwhile, in a medium skillet, combine butter with bread crumbs and cook until golden brown and crisp. Roll dumplings in this mixture and serve immediately.
Note: Instead of coating the dumplings in buttered bread crumbs, they can be placed in a roasting pan and glazed with meat drippings from a pork, beef, lamb or veal roast, or roasted chicken.