POTATO: GRANDMA VANICEK'S CZECHOSLOVAKIAN POT

      Title: POTATO: GRANDMA VANICEK'S CZECHOSLOVAKIAN POT
  Categories: Potatoes, Side dish, Ethnic
       Yield: 1 Servings
  
       6 md Potatoes
       1    Egg yolk
   1 1/2 ts Salt
     1/2    All-purpose flour
  
   Servings:  1
   
   These are *not* fluffy dumplings as in chicken and dumplings. They
   are a "sturdy" potato dumpling served as a side dish to meat, and
   usually with a sweet sauerkraut/carraway/honey dish as the vegetable.
   
   *                       *                       *
   
   Boil peeled potatoes in small quantity of water. Drain potatoes
   thoroughly. Rice potatoes through hand held masher/ricer. Let
   potatoes cool. On floured board, gradually add flour working mixture
   into dough with hands. Shape potato mixture into a long roll and cut
   into 10 slices. Drop dumplings into boiling water and boil gently
   about 5 minutes.
   
   Drain dumplings on paper towel.  The dumplings are fully cooked after
   the boiling process, but traditionally, Czechoslovakians then melt
   butter in a heavy frying pan, and fry the dumplings until they are
   lightly browned on all sides.
   
   SOURCE: Grandma Vanicek's Czechoslovakian recipes; shared by Cate
   Vanicek
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