One of my dear readers was very kind and sent me her recipe for POTATO DUMPLINGS. The are more dense than the regular bread dumplings but equally delicious. I love them both but I know some Czechs prefer those way over the bread dumplings.
CZ: Jedna moc hodna ctenarka se s nami podelila o jeji domaci recept na bramborove knedliky a vyresila tak naprostou ZAHADU, jakou mouku na tento recept pouzit: smichejte farinu/semolinu a wondru!
PS: Recept na houskove knedliky muzete najit zde.
- 3 cups of cooked, diced and unpeeled potatoes (600 g); use baking potatoes since they have the biggest amount of starch in them
- 1 egg
- 1 egg yolk
- 1 cup of Wondra flour (100 g)
- 1 cup of semolina or farina flour (krupice)
- pinch of salt
- For best results cook the potatoes the night before you are planning on making the dumplings. Peel the potato skins while the potatoes are hot.
- Next day shred the potatoes, add the egg and the yolk together with flour, semolina and salt.
- Knead it into a dough
- Divide the dough into 2 parts and make two loaves out of it, about 2.5 inches (6 cm) thick.
- Carefully put the 2 loaves into a pot of boiling water and cook for 5 minutes.
- Turn the loaves and cook them for 10 more minutes. Make sure they do not stick to the bottom of the pot
- Pull the loaves out of the water, cut them up into 1-inch thick circles and serve. Use regular sewing thread for the cutting process.
- Dobrou chut!