Bramborove Knedliky (Potato Dumplings)
80 dkg potatoes, cooked with skins on (about 2 pounds)
1 dkg salt (to taste)
10 dkg farina (3/4 cup)
20 dkg coarse flour* (2 to 2 1/4 cups Wondra)
2 tablespoons vinegar
(dkg = dekagram, or 10 grams)
Boil the potatoes the day before. To prepare the dough, peel the
potatoes, grate, chop, or mash, and add the other ingredients.
Work well into a stiff dough. Do not let the dough sit too long
or it will get runny. Form dumplings about the size of an apple,
using floured hands. Add to briskly boiling, salted water, and
boil 15-20 minutes, making sure they do not stick to the pan or to
each other. They're done when they float. Remove from water,
slice thick, and serve immediately.
Serves 4 to 6.
Leftovers can be cubed and fried with an egg or two for breakfast.
Note: Coarse flour is more coarsely ground than American all-purpose,
and is lower in gluten. The best approximation I've found is
marketed under the brand name of Wondra, and seems to be considered
mainly a gravy flour. It can be hard to find, but the search is
worth it; you can make these dumplings with all-purpose white flour,
but the texture suffers significantly.