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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Bohemian Potato Dumplings Recipe

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This recipe for Bohemian Potato Dumplings is from The McKenny Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 C potatoes, cooked, cooled and riced
2 med eggs
1 t salt
Approx 1 C all-purpose flour
Butter, melted
Bread crumbs, fine dry
Directions:
Directions:
Put potatoes, eggs and salt in a medium-sized bowl. Beat with a wooden spoon to combine thoroughly. Add flour, enough to make stiff dough. Mix together well. With floured hands, shape dough into balls about 1½ inches in diameter. Drop into large kettle of boiling salted water. The temperature will automatically drop after putting in the dumplings so wait until water comes to a slow boil again and then cook for about 12 mins more, or until dumplings rise to the top.

Test doneness by tearing one dumpling apart with 2 forks. When the dumplings are finished cooking, remove them from the hot water with slotted spoon and let drain. Serve dumplings with a nice pork roast and brown gravy from the pan drippings.
Personal Notes:
Personal Notes:
Bel's "My Kitchen Companion"

 

 

 

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