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.

• 6 medium Potatoes
• 1 Egg yolk
• 1 ½ t Salt
• ½ All-purpose flour (make a 2:1 ratio of potatoes to flour)

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 very gently 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.

Preparation time: 15 minutes
Cooking time: 25 minutes

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