Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Potatoes, cooked; cooled and 1 c All-purpose flour
-riced Butter; melted
2 md Eggs Bread crumbs; fine dry
1 ts Salt

Recipe by: The Eastern European Cookbook-ISBN 0-486-23562-9

Combine potatoes, eggs, and salt in a bowl; beat with a wooden spoon
to combine thoroughly. Add flour, enough to make a stiff dough; mix
well. With floured hands, shape dough into balls about 1 1/2 inches
in diameter. Drop into a large kettle of boiling water; bring water
to a slow boil again. Cook about 12 mins, or until dumplings rise to
the top. Test by tearing one dumpling apart with 2 forks. Remove with
a slotted spoon and drain. Serve with melted butter and a sprinkling
of bread crumbs, if desired. Makes about 18.

From: Dan Klepach












NOTES : One of the best-liked kinds of Czech dumplings are those made
with
potatoes, called bramborove knedliky. They can be prepared with
1/2 cup semolina or farina and 1/2 cup flour, as well as with
all
flour.

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