In Czechoslovakia, dumplings of all shapes and sizes are part of most main meals. One of the tastiest and easiest to make
of Czechoslovakian dumplings are Bramborove Knedliky (bram-bore-oh-vcy k’ncd-lee-kee). They go well with roast chicken or pork or boiled beef. They may also be cooked in a chicken soup and, if you prefer, may be served in the soup.
5 pints water
2 lb. potatoes, boiled and mashed
2 oz. flour
2 oz. semolina
2 teaspoon salt
1 egg, lightly beaten
1 tablespoon milk
1 tablespoon chopped parsley
In a large saucepan, bring the water to a boil over moderate heat.
In a large mixing bowl, mix the mashed potatoes, flour, semolina, salt, egg and milk together with a wooden spoon and beat
until the mixture is com-pletely smooth.
With floured hands, form the mixture into balls about the size of large walnuts. Put the dumplings into the boiling water.
When the water returns to the boil, reduce the heat and simmer the dumplings for 10 minutes, or until they rise to the surface of the water. With a slotted spoon transfer the dumplings to a serving dish. Sprinkle the dumplings with parsley and serve.