Ingredients:
3 cups cooked mashed potatoes (Note: use smaller, redskin potatoes if possible. They boil faster and are less starchy than baking potatoes. Also, cook the potatoes whole so that you get less moisture and more flavor. Peel off the skins while the potatoes are still warm.)
3 eggs
1 1/2 cups flour
3 Tbsp salt (or to taste)
Instructions:
1. Mix all ingredients together in a medium bowl, either with a spoon or your hands. The dough shouldn't stick to the side. If it does, add more flour till it doesn't.
2. Shape the dough into a rope, about 1 foot long and 2 inches wide. Cut the rope every two inches to get your dumplings.
3. Drop the dumplings into salted boiling water, and lift from the bottom so that they won't stick. Boil for 5-10 minutes. Don't stir or cover after dumplings boil.
4. Traditionally served with roast duck and sweet-sour cabbage. Can pour duck fat or cranberry sauce over dumplings.
-- Recipe by Sandy Pernecky, adapted from The Best Czech Cooking and Collected Recipes of Helen Fiala, recipe by Lucille Kovars, 1993, General Publishing and Binding, Inc.
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