*4 potatoes boiled and mashed as usual, save potato water for use in dough
*1 C Sauerkraut strained
*1 C Sharp Cheddar shredded cheese
*1 t salt, 1 t pepper
*1 3/4 C potato water (Gluten free might need additional small amount of water and a corn starch slurry to seal edges with tines of fork)
*2 egg yolks room temperature and lightly whisked (to make gluten free add 2 additional eggs)
*5 cups of flour (To make Gluten free use All Purpose Gluten Free flour, such as, Bob's Red Mill or Meisters
*2 T Olive Oil
Mash potatoes as usual. Let cool, add cheese and sauerkraut and mix. Cover and set aside.
Place flour in large bowl with large hole in middle. Slowly incorporating, Add eggs and 1 1/2 C Cooled Potato Water, . Continue to add rest of water until proper consistency.
Pinch off small amounts into approximately 20 pieces. Cover with plastic so they don't dry out. One at a time roll out and add 1 T of filling mixture. Seal edges with tines of a fork. For Gluten free, use a cornstarch or potato starch slurry to help the edges stick better. Boil until they float. Remove and drain all fluid. In a large sautee pan, cover bottom with Olive Oil and heat. Add pedehe and sautee for approximately 1 minute. This will add delicious golden brown edges to your dumplings!
Sometimes served with sour cream. Enjoy! The wonderful thing about this recipe is you can use whatever you wish to fill with and it is easy! No matter what you call them they are delicious!
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