Knedliki-rogliki in czechoslovak

1 serving


grate the potatoes cooked the day before and knead the dough, mixing the potatoes with flour, eggs and spices. roll the dough into a layer 0. 5 cm thick, cut into strips 8 cm wide, 5 cm long, grease with filling, roll each strip into a horn and fix the tips. lower the sticks into slightly salted water and cook over low heat for 20 minutes. cast in a colander, let drain the water and put on a dish. brown breadcrumbs in oil and sprinkle dumplings with them. meat, speck, mushrooms or vegetables can be used as filling, which should be pre-extinguished in fat with onions and herbs. these knedliks are served with a fresh salad or with a warm gravy of greens. if the filling is not meat. , then dumplings themselves are a wonderful side dish for meat.