6 md Potatoes

      1    Egg yolk

  1 1/2 ts Salt

    1/2    All-purpose flour

  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 Vanicek