Traditional Knedlicky (Czech Potato Dumplings)
- Ready In:
- 40mins
- Ingredients:
- 2
- Yields:
-
8-10 dumplings
- Serves:
- 8-10
ingredients
- 3 cups mashed potatoes (real, not fake, leftovers work great)
- 3 cups all-purpose flour (I've never tried any other kind, so I don't know how well it would work)
directions
- Fill a large soup pot (not sauce pan, too small) about half full of water and bring to a boil.
- Using just your hands, knead together equal amounts mashed potatoes and flour in a bowl until it forms a dough.
- Form dough into baseball/tennis ball sized balls.
- Carefully, so as not to splash, drop dumplings one at a time into boiling water. Do not over crowd pot. You only want a single layer of dumplings.
- The dumplings will sink to the bottom.
- Bring water back to a boil and then simmer.
- When the dumplings begin to float they're done. Don't take them out of the water right away, let them float for about 5 minutes before removing them.
- Remove finished dumplings from water with a slotted spoon and place in a bowl or on a serving plate.
- Serve alongside any kind of roast and top with gravy or butter and salt and pepper. Yum!
- Leftovers can be cut up into bite-sized pieces.
Reviews
-
I remember my dad making these. We usually ate them with sourkraut and pork. The next day my mom would reheat them and serve them scrambled with eggs and cheese. Oh my goodness the flavor from the kraut went so well with the eggs and cheese. Making them tomorrow so I can have them for breakfast the next day!
-
So many potato dumpling recipes. But this is how I was taught. Just potato and flour. The poverty version and true Bohemian. My ancestors left Bohemia in 1900. From the Czech Republic border. We have these for Christmas with pigs in a blanket. Ham, pork, bacon, sausage, all ground together formed into oblong shapes wrapped in cabbage, layered in sauerkraut.
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RECIPE SUBMITTED BY
Buffington
United States