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Name: Bohemian Potato Dumplings
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 18
Cuisine: American
Ingredients: 1 c (Approx) All-Purpose Flour; Butter melted; Bread Crumbs; fine dry; 2 c Potatoes; Cooked, cooled and; 2 md Eggs; 1 ts Salt

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INGREDIENTS

1 c (Approx) All-Purpose Flour
Butter ; melted
Bread Crumbs; fine dry
2 c Potatoes; Cooked, cooled and
2 md Eggs
1 ts Salt

INSTRUCTIONS

Combine potatoes, eggs, and salt in a bowl; beat with a wooden spoon to combine thoroughly. Add flour, enough to make a stiff dough; mix well. With floured hands, shape dough into balls about 1 1/2 inches in diameter. Drop into a large kettle of boiling water; bring water to a slow boil again. Cook about 12 mins, or until dumplings rise to the top. Test by tearing one dumpling apart with 2 forks. Remove with a slotted spoon and drain. Serve with melted butter and a sprinkling of bread crumbs, if desired. Makes about 18. NOTES : One of the best-liked kinds of Czech dumplings are those made wit= h potatoes, called bramborove knedliky. They can be prepared with 1/2 cup semolina or farina and 1/2 cup flour, as well as with all flour. Recipe by: The Eastern European Cookbook-ISBN 0-486-23562-9 Posted to MM-Recipes Digest by "Rfm" on Dec 06, 98,

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Bohemian Potato Dumplings

1 c (Approx) All-Purpose Flour
 Butter melted
 Bread Crumbs; fine dry
2 c Potatoes; Cooked, cooled and
2 md Eggs
1 ts Salt

Combine potatoes, eggs, and salt in a bowl; beat with a wooden spoon to  combine thoroughly. Add flour, enough to make a stiff dough; mix well. With  floured hands, shape dough into balls about 1 1/2 inches in diameter. Drop  into a large kettle of boiling water; bring water to a slow boil again.  Cook about 12 mins, or until dumplings rise to the top. Test by tearing one  dumpling apart with 2 forks. Remove with a slotted spoon and drain. Serve  with melted butter and a sprinkling of bread crumbs, if desired. Makes  about 18.    NOTES : One of the best-liked kinds of Czech dumplings are those made wit=  h potatoes, called bramborove knedliky. They can be prepared with 1/2 cup  semolina or farina and 1/2 cup flour, as well as with all flour.    Recipe by: The Eastern European Cookbook-ISBN 0-486-23562-9    Posted to MM-Recipes Digest  by "Rfm" <Robert-Miles@usa.net> on Dec 06, 98,

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Nutrition

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Serving Size: 1 Serving (29g)
Recipe Makes: 18 Servings

Calories: 46
Calories from Fat: 31 (67%)

Amt Per Serving		% DV

	Total Fat 3.4g	5 %
	Saturated Fat 1.3g	6 %
	Monounsaturated Fat 1.2g
	Polyunsanturated Fat 0.4g
Cholesterol 119.2mg		37 %
Sodium 43.6mg		2 %
Potassium 41.6mg		1 %
Total Carbohydrate 0.4g		0 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 0.3g
Protein 3.5g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 46

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