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This recipe is part of my Czech heritage. My grandmother made these by the dozens to feed the 9 kids in the family when my dad and his brothers and sisters were growing up. All of the kids learned to make these and my dad made these every time we had roast duck or roast pork when I was growing up. They take some time to make and you will make a mess in your kitchen making them, but they are wonderful. The ladies at the local church make these by the hundreds for the annual Czech Days celebration every June to serve with the roast pork dinner that they sell at the hall. I usually make a double batch when I make them and then freeze the leftovers to have on hand when I don't have the time to make them. They are also great the next day sliced and fried in a little butter or sliced and mixed in with scrambled eggs.
Units: US | Metric
Serving Size: 1 (148 g)
Servings Per Recipe: 6