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Post by :moreinfo12
Category :Learning Kitchen
Author :Unknown
Date :February 2012
Read :2200
Click below to download : Ethnic_misc - Czechoslovakian Potato Dumpling (Format : PDF)
Ethnic_misc - Czechoslovakian Potato Dumpling
Yield: 1 servings6 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.
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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
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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
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