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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Czech

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Fill a large soup pot (not sauce pan, too small) about half full of water and bring to a boil. | 2. Using just your hands, knead together equal amounts mashed potatoes and flour in a bowl until it forms a dough. | 3. Form dough into baseball/tennis ball sized balls. | 4. Carefully, so as not to splash, drop dumplings one at a time into boiling water. Do not over crowd pot. You only want a single layer of dumplings. | 5. The dumplings will sink to the bottom. | 6. Bring water back to a boil and then simmer. | 7. 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. | 8. Remove finished dumplings from water with a slotted spoon and place in a bowl or on a serving plate. | 9. Serve alongside any kind of roast and top with gravy or butter and salt and pepper. Yum! | 10. Leftovers can be cut up into bite-sized pieces. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	3	cups	mashed	346.5	78.705	9.225	0.405
purpose flour	3	cups	tried	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.