Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenEthnic_misc - Czechoslovakian Potato Dumpling
Famous Authors (View All Authors)
Ethnic_misc - Czechoslovakian Potato Dumpling Post by :moreinfo12 Category :Learning Kitchen Author :Unknown Date :February 2012 Read :2162

Click below to download : Ethnic_misc - Czechoslovakian Potato Dumpling (Format : PDF)

Ethnic_misc - Czechoslovakian Potato Dumpling

Yield: 1 servings

6 medium Potatoes
1 Egg yolk
1 1/2 ts Salt
1/2 Cup All-purpose flour


Boil peeled potatoes in small quantity of water. Drain potatoes thoroughly.Rice potatoes through hand held masher/ricer.

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.

If you like this book please share to your friends :
NEXT BOOKS

Ethnic_misc - Eggplant Catalana Ethnic_misc - Eggplant Catalana

Ethnic_misc - Eggplant Catalana
4 large eggplants 1 medium size onion garlic to taste 1/4 liter oil 1 lb fresh tomatoes 6 walnuts fresh persil salt 1 cup of chicken or beef stock Cut the eggplant in slices crosswise, with their skin, sprinkle with salt and let rest 10 minutes. Drain, dry and fry in hot oil. Put aside. In an earthenware pot with a little oil, fry the peeled and minced garlic, with the peeled and minced onion. When done, add the peeled tomatoes cut in small pieces, and when cooked, add the eggplant. Salt and pepper to taste, and then add the
PREVIOUS BOOKS

Ethnic_misc - Vegetable -  Onion Pudding (english) Ethnic_misc - Vegetable - Onion Pudding (english)

Ethnic_misc - Vegetable -  Onion Pudding (english)
4 oz flour 2 oz shredded suet 1/2 lb onions peeled and finely chopped 1 salt and black pepper Mix the flour and suet together then add sufficient cold water to form a firm dough. Turn out on to a lightly floured surface and roll out to form an oblong about 1/4 inch thick. Sprinkle the onion over the dough, and season well. Roll up like a Swiss Roll and damp the ends to seal. Wrap lightly in greaseproof paper, then tie up in a cloth. Place in a saucepan of boiling water, cover and cook for 1 to 1 1/2
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT