Czech Potato Dumplings
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|5 c||cold mashed potatoes|
|1/2 c||melted butter|
Tyndall, SD (pop. 1,067)
Member Since Sep 2011
This is my grandma's recipe for potato dumplings that my dad and his eight brothers and sisters grew up on. It just isn't a Czech meal if you don't have dumplings!! My dad taught me to make potato dumplings many years ago by letting me help him cut the dumplings. The first time I made them by myself, I had way too many mashed potatoes and ended up making dumplings for about 4 hours! These do freeze well if you have any left! I have written this out the way I was taught to make them so if the directions seem a little wordy, please bear with me! This is a great way to use up left over mashed potatoes--just save your left over potatoes in a bag in the freezer, and when you have enough in the bag, make dumplings! The size of this recipe can also be increased or decreased, as for each cup of potatoes, you need 1 egg and 1 cup flour.
Boil peeled potatoes until soft; drain and mash as usual with butter and milk. Let cool in refrigerator. Once potatoes are cool, add in eggs and mix well. Add flour, one cup at a time and mix well. You may need to add more than the 5 cups of flour until you have a firm dough. You will need to work the last cup or so of flour in with your hands as it gets too stiff to stir with a spoon.
Put a large kettle about 3/4 full of water on the stove and bring to a rolling boil over medium high heat. Divide the potato dough into 4 balls. Take one ball of dumpling dough, put the remaining balls of dough in a bowl and cover with a towel until ready to use. On a floured surface, roll the ball of dough into a rope about 2 inches in diameter. Repeat this step with the remaining balls of dough. You should have four dumpling rolls when you are finished.
Take a sharp knife, dip the knife in flour and cut dough into 1 1/2 to 2 inch pieces. You may need to run the knife through the flour a few times to prevent the dough from sticking to knife.
Place all the dumplings from one roll of dough into the boiling water and stir to keep from sticking to the bottom; they will then float to the top. Boil for 15 minutes. Remove from kettle with a slotted spoon and place in roaster sprayed with non-stick spray. Drizzle with about 1/4 of the melted butter. Place lid on roaster and keep warm on low in oven.
Repeat until you have boiled all the dumplings. This will make a large roaster full of dumplings. These freeze well. I just lay them on a cookie sheet and freeze, then place in freezer bags. To reheat, thaw in refrigerator and warm in covered pan in the oven until heated through or put one or two on a plate and heat about 1 minute in microwave.