Round Potato Dumplings

Name: Round Potato Dumplings
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: 6 SERVINGS
Cuisine: Česká kuchyně
Ingredients: 1 tablespoon potato starch; 250 g coarse flour; 2 eggs; salt; 2 tablespoons lard for the finished dumplings; 1 kg potatoes, cooking type B or C

6 SERVINGS

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INGREDIENTS

1 tablespoon potato starch
250 g coarse flour
2 eggs
salt
2 tablespoons lard for the finished dumplings
1 kg potatoes, cooking type B or C

INSTRUCTIONS

1
Bring well-salted water to a boil in a large pot for the dumplings.
2
In a second pot, cook potatoes in their skins until semi-soft. Once cooled, peel them and grate finely onto a pastry board or into a large bowl. Add starch, flour, eggs, 1 teaspoon of salt, and quickly mix with a wooden spoon or by hand to form a soft but compact dough.
3
On a floured table or pastry board, shape the dough into round dumplings about 5 cm in diameter and immediately place them into the salted boiling water. Cook for 6–7 minutes. Remove the cooked dumplings from the water with a slotted spoon and place them on a baking sheet with melted lard, coating them to prevent drying out.

Tip

The dough should not be too thick or too thin. Therefore, add flour gradually to achieve the ideal consistency. Potato dough tends to thin out, so you must work quickly. Reheat cold dumplings in a saucepan with a little water, bring to a boil, insert a steamer basket with the dumplings, and cover the saucepan with a lid. Dumplings prepared this way can be cooled and frozen if desired. For this dish, you need cooking type C potatoes. The final quantity of 1 kg is the amount of cooked, peeled, and cooled potatoes in their skins. Before you start working with the potato dough, the potatoes must be completely cooled. Do not cook the potatoes until completely soft – the dough would then be too thin. Remember that boiling water must be ready for the potato dough. If you prepared the dough first and then started boiling the water, the dough would thin out. Therefore, it is necessary to prepare the dough as quickly as possible and put the dumplings to cook as quickly as possible. If your potatoes are very floury, you do not need to add starch to the dough. The dumplings will be fluffier.

Roman Vaněk

Tip: For an especially delicate flavor, you can finish the sauce with a drop of lemon juice. Homemade spaetzle or wide noodles, which perfectly soak up the creamy sauce, are an excellent side dish.