Knedlicky Czech Potato Dumplings
"These are some comments about what to serve them with. Serve them with sauerkraut and pork. The next day my mom would reheat them and serve them scrambled with eggs and cheese. Christmas with pigs in a blanket. Ham, pork, bacon, sausage, all ground together formed into oblong shapes wrapped in cabbage, layered in sauerkraut. Cream of wheat as a binder, also caraway seed. He would also fill the center of the dumpling with cut up squares of ham and sharp cheddar cheese."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (101.4 g)
- Calories 191.8
- Total Fat - 1.2 g
- Saturated Fat - 0.2 g
- Cholesterol - 0 mg
- Sodium - 82.6 mg
- Total Carbohydrate - 41.2 g
- Dietary Fiber - 6.2 g
- Sugars - 0.8 g
- Protein - 6.9 g
- Calcium - 20.4 mg
- Iron - 1.9 mg
- Vitamin C - 5.1 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Fill a large stock pot about half full of water and bring to a boil.
Step 2
Using just your hands, knead together equal amounts mashed potatoes and flour in a bowl until it forms a dough.
Step 3
Form dough into baseball/tennis ball sized balls.
Step 4
Carefully, drop dumplings one at a time into boiling water, so as not to splash.
Step 5
Do not over crowd pot. You only want a single layer of dumplings.
Step 6
The dumplings will sink to the bottom.
Step 7
Bring water back to a boil and then simmer.
Step 8
When the dumplings begin to float they're done. Don't take them out of the water right away, let them float for about 5 minutes before removing them.
Step 9
Remove finished dumplings from water with a slotted spoon and place in a bowl or on a serving plate.
Step 10
Serve alongside any kind of roast and top with gravy or butter and salt and pepper.
Tips
No special items needed.
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