Servings: 1
Ingredients
Directions
- 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.
- Boil peeled potatoes in small quantity of water. Drain potatoes thoroughly.
- Rice potatoes through hand held masher/ricer. Let potatoes cold. On floured board, gradually add in flour working mix into dough with hands. Shape potato mix into a long roll and cut into 10 slices. Drop dumplings into boiling water and boil gently about 5 min.
- Drain dumplings on paper towel. The dumplings are fully cooked after the boiling process, but traditionally, Czechoslovakians then heat butter in a heavy frying pan, and fry the dumplings till they are lightly browned on all sides.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
Amount Per Recipe | %DV |
---|---|
Recipe Size 967g | |
Calories 738 | |
Calories from Fat 7 | 1% |
Total Fat 0.86g | 1% |
Saturated Fat 0.29g | 1% |
Trans Fat 0.0g | |
Cholesterol 0mg | 0% |
Sodium 3546mg | 148% |
Potassium 4036mg | 115% |
Total Carbs 167.45g | 45% |
Dietary Fiber 21.1g | 70% |
Sugars 7.48g | 5% |
Protein 19.36g | 31% |
Advertisement
Advertisement