Potato Dumplings with Breadcrumbs

Name: Potato Dumplings with Breadcrumbs
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Yield: 6 SERVINGS
Cuisine: Česká kuchyně
Ingredients: 1 kg potatoes, cooking type C; 250 g coarse flour and coarse flour for dusting the dough; 2 eggs; salt; 1 tablespoon potato starch; 2 tablespoons lard for the finished dumplings; 1 tablespoon lard; breadcrumbs for coating the dumplings

6 SERVINGS

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Buy all ingredients right below the recipe

DUMPLINGS

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

FOR FINISHING

1 tablespoon lard
breadcrumbs for coating the dumplings

Instructions

1
Bring well-salted water to a boil in a large pot.
2
In a second pot, boil 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, roll the dough into a cylinder about 2 cm in diameter. Cut this into rolls (dumplings) 6–8 cm long.
4
Immediately place the dumplings 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.
5
Heat a pan over medium heat, add breadcrumbs, and dry-roast them until golden brown, stirring constantly. Transfer the roasted breadcrumbs to a bowl.
6
Before serving, gradually pan-fry the dumplings until golden brown over high heat in a pan with a tablespoon of lard, then, while still hot, coat them on all sides in the prepared breadcrumbs.

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.