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- 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 cold. On floured board, gradually add in flour working mix into dough with hands. Shape potato mix into a long roll and cut into 10 slices. Drop dumplings into boiling water and boil gently about 5 min.
- Drain dumplings on paper towel. The dumplings are fully cooked after the boiling process, but traditionally, Czechoslovakians then heat butter in a heavy frying pan, and fry the dumplings till they are lightly browned on all sides.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 967g | |
| Calories 738 | |
| Calories from Fat 7 | 1% |
| Total Fat 0.86g | 1% |
| Saturated Fat 0.29g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3546mg | 148% |
| Potassium 4036mg | 115% |
| Total Carbs 167.45g | 45% |
| Dietary Fiber 21.1g | 70% |
| Sugars 7.48g | 5% |
| Protein 19.36g | 31% |
