Potato dumplings with breadcrumbs

Name: Potato dumplings with breadcrumbs
Prep time: 30 min
Cook time: 30 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; 100 g breadcrumbs

6 SERVINGS

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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
100 g breadcrumbs

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 longer rolls (so they fit into the pot with water) about 5 cm in diameter. Immediately place them into the salted boiling water. After a while, check that they are floating; otherwise, detach them from the bottom. Cook over low heat for 20–25 minutes. Slice the still-hot dumplings.
4
Melt the lard. Place the sliced dumplings into a bowl with the melted lard and coat them.
5
Heat a pan over medium heat, add the breadcrumbs, and dry-roast them until golden brown, stirring constantly. Transfer the roasted breadcrumbs to a bowl. Coat the still-hot dumplings with breadcrumbs on both sides.

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. For this dish, you need cooking type C potatoes. The final quantity of 1 kg refers to 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 they are 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. Always cook the dumplings in a large amount of water. After 20 minutes, remove one dumpling from the pot, cut it open, and check if it is cooked through. If not, return it to the other dumplings and cook for another 5 minutes. If your potatoes are very floury, you don't 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.