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.

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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
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.

SOURCE: Grandma Vanicek's Czechoslovakian recipes; shared by Cate Vanicek

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