Potato dumplings from the family archive

Potato dumplings from the family archive

Category: Culinary recipes

Kitchen: Czech

Ingredients
Peeled potatoes	2250g
Raw egg	2 pcs.
Wheat flour	400 BC
Salt	taste

Cooking method

• We have Czechs living in the North Caucasus since the second half of the 19th century. They came as colonists together with the Germans, lived compactly. This family recipe, passed down from generation to generation, had everything by eye, the main thing is to know the consistency of the dough and cook it correctly. This is the first time I have cooked dumplings and weighed food for you, dear food lovers. It is better to cook potatoes for dumplings in their uniforms, it is easier to make dough, but now it is spring and I have peeled it. Cooked with salt as for mashed potatoes (20-25 minutes). She poured water and hot potatoes, sprinkling with small portions of flour, began to knead in mashed potatoes, simultaneously mixing with flour. I drove the eggs one at a time, quickly mixing them into the dough. You don't need to stir the dough for a long time, if only the potatoes are kneaded and the flour and eggs are not visible - that's it. As soon as our hands can tolerate the hot dough, we cut it into balls the size of snowballs made of snow so that it can be hidden in the hands of both hands. Now, in modern Czech Republic, dumplings are formed in the form, as they say, \ "cones \", or small cylinders. I made koloboks and shishiks. From this test I got 12 koloboks and 2 cones.
• Now we cook (already cooked in the photo). Cook in a large flat saucepan with plenty of liquid (I have 5 liters of water). Salt well-boiled water and dip the dumplings into it in such quantity that they do not come into contact with each other. When cooked, they do not increase much in size. After dipped in water, cover and wait for the water to boil again. All this time, keep the pan over high heat. When it boils, check carefully with a slotted spoon to make sure the dumplings are not stuck to the bottom of the pan, cover it with a loose lid, reduce the heat to medium, periodically looking under the lid, as soon as you see that the dumplings have surfaced, cook for another 2 minutes, then remove one of them with a slotted spoon and cut , look at the cut of its readiness - is there any raw dough. Take out and put in another portion. You need to cool the dumplings on a sieve or board, gently turning them like Easter cakes, so that there are no "bedsores". Cool them slightly, until the moment when they seem to dry out, excess water will leave the surface. Then cut with a thread, put on a dish. Serve with any meat (boiled, stewed, baked, etc.), but must be poured abundantly with a thick sauce. As an additional side dish - stewed sauerkraut. Cabbage is stewed without fat, poured with water and stewed over low heat, boiled for 30-40 minutes until soft, the water is drained.
• Bon Appetit!

Note

Seeds of caraway are visible in my dumplings. I cooked potatoes with caraway seeds and bay leaves. I threw out the leaves, poured the cumin together with the water, but a few grains remained. It is not necessary to add spices, rather, on the contrary, it is not required, this is something for me yesterday on spices proper.
They say that there are people who hate dumplings. How do you like it?

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They say there are people who hate dumplings

Yes, in fact, there are such ..., well, not that, straight, I hate, but I just do not eat them.
But my son their very good. respects, even in kindergarten, and now at school, dumplings are often served to them in the dining room, I'm used to it ..

The fact that they must be watered with polysaus is true.
But in the technology of their preparation, as described, I'm not entirely sure.
Semi-finished dumplings, which are sold here in stores, are prepared as follows: they are cut into circles and these circles are steamed,
that's why I was surprised at the option of boiling "cones" and "koloboks" in water, but I don't deny this option at all.

The only dumplings that I could eat are sweet: once my daughter bought some dumplings with strawberry jam inside,
we steamed them and poured sour cream on them .... it seemed like it was delicious, because sweet jam helped chew the dough ...

A great variety of dumplings are on sale and they are bought very well. actively, well, health!

Dumplings are probably the prototype of the Lithuanian zeppelins, as I understand it? (and the geography is similar)

Dumplings are probably the prototype of the Lithuanian zeppelins, as I understand it? (and the geography is similar)

I read the zeppelin recipe, which looks more like potato zrazy than dumplings. It's not the same for everybody!

[Aprelevna]

But in the technology of their preparation, as described, I'm not entirely sure.
Semi-finished dumplings, which are sold here in stores, are prepared as follows: they are cut into circles and these circles are steamed,
that's why I was surprised at the option of boiling "cones" and "koloboks" in water, but I don't deny this option at all.

Aprelevna, thank you for your feedback! I wrote what I know. Koloboks are still brewed by local Czechs, come and take them to Czech grandmothers. And cones taught me how to cook in Prague. I didn't cook semi-finished products. Local Czechs also cook bramborový knedlíky in this way: they stew fatty pork with sauerkraut. Potato dough is prepared as described by me, but it is rolled out and cut as if for preparation on dumplings or dumplings, in such small pieces, they are literally boiled in salted water before they float and immediately, gently, so as not to mash, are mixed with stewed cabbage and meat. There is no such recipe in the Czech Republic now!
This is why the compact places of residence of different peoples in other states are interesting, their life retains the features of the past. Ethnographers still come here to study the life and language of the Czechs.