Czech Dumplings and Pinot Noir

In an encyclopedia of Czech cuisine  ‘dumplings’ would run to several pages and probably take first prize as one of the most beloved of national cusine choices. Potato dumplings with smoked meat are especially wonderful .  When in Znojmo, the historical city of Moravia associated with a slew of wine traditions including the Historical Vintage Festival, historical sights, and delicious gherkins, we  visited Restaurant Moravský sklípek at Šatově. This restaurant is a favorite of locals and tourists – especially those doing some wine tasting via  bicycle.  Must say…  many choices of wine, a friendly staff,  a solid local menu, wine tasting caves, and a beautiful grape varietal demonstration garden made this restaurant a pleasure to dine at. Our tour guide Martina Kaderova suggested we all try the potato dumplings with smoked meat. We weren’t dissappointed. Below is a recipe for this great dish courtesy of Czech Tourisim.  

Try a Czech or American  Rosé or Pinot Noir with this meal.

Preparation time:30 min
Cooking time:20 min
Number of portions:4
 
Ingredients:
1/2 lb smoked neck (or meat of your choice)
2 lbs potatoes boiled in their skins
1/5 lb wholemeal flour
3 oz. semolina
lard (or vegetable oil)
2 onions
1 egg
salt
A little fine flour for dusting the rolling pin

Instructions:

Peel the potatoes and grate finely before adding the flour, semolina, eggs and salt. Work the mixture into a dough. Roll out into a 1/4 inch-thick sheet and cut out squares measuring around 2 x 2 inches. Wrap finely chopped pieces of the smoked meat in the dough to create dumplings and cook in salted water for 10–12 minutes. Remove the dumplings when ready and serve with onions fried in lard (or vegetable oil).