Dumplings and Cones
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Potato Dumplings / Cones
Czech
  -   Bramborové Knedliky / Sisky
Makes
Effort:
Sched:
DoAhead:  
3 #  
**
8-1/2 hrs  
Most
Potato dumplings are very popular in the Czech Republic, as a side dish with sauces, in soups and stews, or just sliced and dressed with fried onion and hot lard or butter. This dough recipe, uncooked, also serves as the basis of some other dishes, like the delicious Cones shown here.


2
1
9
5
2
1

------
1
3/4
1
#
T
oz
oz

T

---
rcp
c
c
Potatoes (1)  
Salt
Semolina, fine
Flour
Eggs
Vinegar

-- Cones --
Dumpling Dough
Butter or Lard (2)
Bread Crumbs
Prep   -   (8+ hrs - 5 min work)
  1. Boil POTATOES in their skins until tender all the way through. Cool and refrigerate overnight.
Run   -   (45 min)
  1. Strip skins from Potatoes and grate them.
  2. Get a pot of water boiling for immediate cooking of the dumplings.
  3. Mix Potatoes with Salt, Semolina and Flour until evenly blended.
  4. Form Potatoes into a mound with a well in the center. Pour in Eggs (without shells) and Vinegar. Work into a stiff dough. Don't let it sit too long or it may become sticky and watery. If already sticky, work in a little more flour.
  5. Form Dough into cylinders about 2 inches in diameter and 4 or 5 inches long. Get them into the boiling water, making sure they don't stick to the bottom of the pot, keep them at a medium boil until cooked through, about 25 minutes. This will be a little while yet after they float to the surface. Cut one in half to verify doneness.
  6. Slice Dumplings and serve dressed as desired. For soups or stews you can cut the slices in quarters, or even smaller.

-- Cones --   -   (45 min)
These are finished "Polish Style" in butter browned bread crumbs, and they are delicious.

  1. Make one recipe Dumpling Dough (uncooked).
  2. Form Dough into cones about 1 inch diameter and 2 inches long. As soon as all are formed, get them into boiling water for about 5 minutes or until done through. Drain.
  3. Melt Lard or Butter. Fry Bread Crumbs until lightly browned. Stir in cones until coated with Bread Crumbs and heated through. I do this in a large electric skillet, which gives me the best temperature control.
  4. Serve warm. For buffet, I serve these in a smaller electric skillet set to "warm".
NOTES:
  1. Potatoes:   Russets or similar baking potatoes are right for this recipe. For details see our Potatoes page.
  2. Lard:   Lard is perhaps more traditional, and has a slightly better health profile than butter, but the flavor of butter can't be beat here. For details see our Lard page.
  3. Recipe:   The dumpling recipe is from a cookbook published in 1986 in Czechoslovakia, before the fall of Communism and separation into Czech Republic and Slovakia (czc159). An older recipe (1965) adapted from a popular Czech cookbook used 3-1/4 cups Instantized flour (flour processed for use as a thickener) with no semolina or vinegar, but I don't know how "adapted" it was (cc97).

  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
esv_potdump1 140824 czc159 / cc118   -   www.clovegarden.com
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