Knedliky- Czech Potato Dumplings

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 25mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Peel potatoes.
  • Put in food processor to grate.
  • Put 2 pots (sprayed with Pam) of boiling (between simmering and rolling) water on stove w/ a little salt in them.
  • Dump contents of food processor out into bowl, pour off/squeeze out as much water as possible, put back into food processor and liquefy. You want to get as much water out as possible so that you don't have to thicken it much later, but you don't want the potatoes to be super dry.
  • Put liquid potatoes in a bowl.
  • Sprinkle 1 level tablespoon of salt over them.
  • Mix in with a wooden spoon.
  • Add a teaspoon of baking powder and a cup of flour and mix.
  • Add flour until stiff-- till you can pick up a spoonful of the mix with a wooden spoon, hold it upside down, and it slowly plops off.
  • Take wooden spoon, warm it in the hot water.
  • Take a scoop of mixture and set in hot water (still on the spoon), letting it sit there until it easily falls off the spoon. Repeat with the rest.
  • Turn the heat down (to about medium), and cook for 25 min, stirring often.
  • Pull out, pour water off, put in bowl.
  • Knedliky has very little taste of its own except a light potatoeyness, and is particularly yummy with a good gravy or scrambled eggs ^^.
  • For Thanksgiving and Christmas my grandmother poured about a cup of water into the gravy from the roast beef, pork roll, or turkey to make an au jus, and put the dumplings in it, warming them in the oven for a little while so they absorb the gravy. It's SO GOOD. ^^.
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