Tom's Czechoslovakian Potato Dumplings

Tom has spent a great deal of time working this recipe. He loves potato dumplings. I call them bombs!
Its really the trial and error that makes this recipe so good. He had to eat 1 with each change to the ingredients, hence the bombs!

You can use this as a side dish with meat, but its also
 served with a sweet sauerkraut with caraway.



10 medium potatoes
2 egg yolks
2 cups flour
1 1/2 t salt


Peel the potatoes and boil them until they are soft. Put them through a ricer and let them cool until room temperature.

In a bowl, add the potatoes, egg yolks, salt and mix thoroughly. Once its all well mixed, turn it onto a floured surface. Continue to add flour 1/2 cup at
a time until the dough is not sticky at all. You may
have to add a little extra flour.

Form it into a long 1 1/2" tube. Like a loaf of
bread.


In the meantime, get a large pot of water boiling add plenty of salt to the water.

.

Cut the tube into 2 inch pieces and drop into the boiling water. Boil until they float - about 5 minutes.
Mix to be sure the don't stick to the bottom or each other.

Remove from the water and drain on a paper towel. You can eat them as they are now, but the real Czech way is to let them cool completely, cut into cubes  and then fry them in butter until they are golden brown.

This will make about 16 dumplings.