Czech Potato Dumplings

Serves: 4

Dovetailing Tip: When using leftover mashed potatoes, if you have salted them, leave out the 1 teaspoon of salt in the recipe. Adjust the amount of salt as needed in the recipe.

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2 cups (about 2 large) cooled, unseasoned mashed russet potatoes
2 large beaten eggs
1 teaspoon salt
1 to 1 1/2 cup all-purpose flour (or more, as necessary)
4 tablespoons butter
4 tablespoons fine, dry bread crumbs


In a large bowl, thoroughly combine mashed potatoes, eggs and salt. Add enough flour to form a stiff dough. It will be a little sticky.

Place a large saucepan of water on to boil. Meanwhile, with floured hands, shape the dough into 1 1/2-inch balls. Cook 10 dumplings at a time by dropping into the boiling water. Return the water to a boil and boil gently for about 12 minutes or until dumplings rise to the surfaced and test done when pulled apart with two forks. Drain in a colander or on a clean kitchen towel.

Meanwhile, in a medium skillet, combine butter with bread crumbs and cook until golden brown and crisp. Roll dumplings in this mixture and serve immediately.

Note: Instead of coating the dumplings in buttered bread crumbs, they can be placed in a roasting pan and glazed with meat drippings from a pork, beef, lamb or veal roast, or roasted chicken.


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