Czechoslovakian Potato Dumplings

1. 1

   You can used leftover boiled potatoes or boil extras the day before, rice (or mash), cool and refrigerate overnight.

2. 2

   Peel and cut the potatoes into large chunks.

3. 3

   Cover (barely) with cold water, bring to a boil for about 10 minutes until tender enough to force through a potato ricer and let cool.

4. 4

   Mix in the egg yolk, flour the countertop and work the flour into the dough, try not to over-mix, but the mixture should come together and shape into a long log.

5. 5

   Cut into slices, about 1/2 to 3/4 of and inch (1 to 2cm).

6. 6

   Bring a shallow pan filled with salted water to a boil and reduce heat to a simmer.

7. 7

   Gently add the dumplings, in batches, and simmer gently for about 5 minutes.

8. 8

   Do not overcrowd.

9. 9

   Remove with a slotted spoon and drain.

10. 10

    The dumplings are ready to eat, but traditionally they are then fried in a skillet with melted butter until lightly browned on all sides.

11. 11

    They can be served with a honey sweetened sauerkraut and also go well with sour cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.