MMMMM----- Recipe via Meal-Master (tm) v8.02
  Categories: Ethnic, Vegetables
       Yield: 1 servings
       6 md Potatoes
       1    Egg yolk
   1 1/2 ts Salt
     1/2    All-purpose flour
   Servings:  1
   These are *not* fluffy dumplings as in chicken and dumplings.  They
   are a “sturdy” potato dumpling served as a side dish to meat, and
   usually with a sweet sauerkraut/carraway/honey dish as the vegetable.
   *                       *                       *
   Boil peeled potatoes in small quantity of water.  Drain potatoes
   thoroughly.  Rice potatoes through hand held masher/ricer.  Let
   potatoes cool.  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.
   SOURCE: Grandma Vanicek’s Czechoslovakian recipes; shared by Cate