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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Buffington
Servings: 8 to 10
My grandmother taught me this recipe, and she learned it from her mother, who learned it from her mother, etc. I come from a solid Czech/German background, and this is one of my favorite Czech foods. It's really easy, and very filling.
3 cups mashed potatoes—real, not fake, leftovers work great
3 cups all-purpose flour—I've never tried any other kind, so I don't know how well it would work)
Fill a large soup pot—not sauce pan, too small—about half full of water and bring to a boil. Using just your hands, knead together equal amounts mashed potatoes and flour in a bowl until it forms a dough. Form dough into baseball/tennis ball sized balls. 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. The dumplings will sink to the bottom. Bring water back to a boil and then simmer. 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. Remove finished dumplings from water with a slotted spoon and place in a bowl or on a serving plate. Serve alongside any kind of roast and top with gravy or butter and salt and pepper. Yum! Leftovers can be cut up into bite-sized pieces.