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Serves
4 (can be multiplied)
Author Notes
This is how may mohter always made her dumplings. We are of Czech heritage, so I believe this is how the Czechs made their dumplings. As in this and many other things my mother made, she never used a recipe, but I figured out the dumplings so I could pass on the recipe to my children. —Diane Steinberger
Ingredients
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2 cups
Cooked potoes, run through food grinder
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1 teaspoon
salt
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1 cup
all purpose flour
Directions
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Boil whole potatoes with peelings on for 30 minutes.
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Drain; spread on flat pan and let cool completely
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Peel potatoes and run through food grinder. Measure by packing ground potatoes into 2-cup measure. (Can make any multiples of recipes depending on quantity desired.)
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Combine potatoes, flour and salt in large bowl. Mix completely by hand. Dough will be slightly sticky.
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Form into baseball-sized rounds; packing tightly.
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Meanwhile, bring large kettle of water to the boil; add dumplings; bring back to boil and cook for 30 minutes.
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Remove from water with slotted spoon and serve. Goes great with with saurkraut, pork chops and gravy
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