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Dumplings - Alice Kuhar's Recipes
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UHLIRINA – POTATO & DUMPLING CASSEROLE
(A Czech Coal Miner’s Meal) - (Anna Jencik) - (Favorite Sokol Recipes)
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Ingredients:
| 6 medium potatoes, peeled and cut into large cubes |
| 1 cup lukewarm milk |
2 eggs
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1 teaspoon salt
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2 1/4 cup flour |
1 slice toasted white bread, cubed
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| 2 1/2 teaspoons baking powder |
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Directions:
Place potatoes in a large pot. Add enough water to cover potatoes: add salt, then cover and cook.
Meanwhile, prepare dumplings. Sift together flour, baking powder, and 1 teaspoon salt. Beat eggs in milk and add to dry ingredients. Mix lightly and add bread cubes and a little more flour to make the dough lightly stiffer. Let dough stand for several minutes.
When potatoes are almost done, drop dumpling dough by large tablespoonful into the boiling potatoes. Cover and cook 5 to 6 minutes. Drain with the lid on. Pour melted butter or margarine over the dumplings and potatoes and serve.
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RICOTTA DUMPLINGS
(Gnocchi di Rocotta) ( Small shell-like pasta)
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Ingredients:
| 1 pint all-purpose flour |
1/4 teaspoon salt
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| 1 pint ricotta cheese |
1 whole eggs
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Directions:
Mix all ingredients together. Knead lightly on floured surface for 1 to 2 minutes. Add more flour as needed. Dough is soft and light. Roll out into quarter-inch strips. Cut into _ inch pieces then flip each piece of dough on either a grater or a strainer with thumb or finger to form a small shell. Place gnocchi on floured cookie sheet until ready to use. Cook in about 3 or 4 quarts salted boiling water for 10 to 20 minutes, or to desired tenderness. Serve with tomato sauce.
(Can prepare in advance and freeze. Drop in boiling water while frozen.)
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