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Czechoslovakian Potato Dumplings

Czechoslovakian Potato Dumplings Czechoslovakian Potato Dumplings Czechoslovakian Potato Dumplings

Potato dumplings similar to a large fluffy gnocchi that are traditionally browned in butter.















6 medium potatoes
1 large egg yolks
1 teaspoon salt
or to taste
½ cup all-purpose flour
more or less as needed


You can used leftover boiled potatoes or boil extras the day before, rice (or mash), cool and refrigerate overnight.

Peel and cut the potatoes into large chunks. Cover (barely) with cold water, bring to a boil for about 10 minutes until tender enough to force through a potato ricer and let cool.

Mix in the egg yolk, flour the countertop and work the flour into the dough, try not to over-mix, but the mixture should come together and shape into a long log.

Cut into slices, about 1/2 to 3/4 of and inch (1 to 2cm).

Bring a shallow pan filled with salted water to a boil and reduce heat to a simmer.

Gently add the dumplings, in batches, and simmer gently for about 5 minutes. Do not overcrowd.

Remove with a slotted spoon and drain.

The dumplings are ready to eat, but traditionally they are then fried in a skillet with melted butter until lightly browned on all sides.

They can be served with a honey sweetened sauerkraut and also go well with sour cream.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 181g (6.4 oz)
Amount per Serving
Calories 1905% of calories from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 35mg 12%
Sodium 403mg 17%
Total Carbohydrate 14g 14%
Dietary Fiber 3g 13%
Sugars g
Protein 9g
Vitamin A 1% Vitamin C 21%
Calcium 2% Iron 6%
* based on a 2,000 calorie diet How is this calculated?


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