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 cool. On floured board, gradually add flour working mixture into dough with hands. Shape potato mixture into a long roll and cut into 10 slices. Drop dumplings into boiling water and boil gently about 5 minutes. Drain dumplings on paper towel. The dumplings are fully cooked after the boiling process, but traditionally, Czechoslovakians then melt butter in a heavy frying pan, and fry the dumplings until they are lightly browned on all sides. SOURCE: Grandma Vaniceks Czechoslovakian recipes; shared by Cate Vanicek
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|Serving Size: 1 Serving (1360g)|
|Recipe Makes: 1|
|Calories from Fat: 59 (5%)|
|Amt Per Serving||% DV|
|Total Fat 6.5g||9 %|
|Saturated Fat 2.1g||11 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 209.8mg||65 %|
|Sodium 89.9mg||3 %|
|Potassium 5572.1mg||147 %|
|Total Carbohydrate 272.4g||80 %|
|Dietary Fiber 32g||128 %|
|Sugars, other 240.4g|
|Protein 35.3g||50 %|
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Calories per serving: 1265
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