Stuffed Potato Pancakes
(Bramborové placky s naplni)
These crescent-shaped stuffed potato pancakes can be eaten as appetizers or as part of a meal. Wondra is a flour made by Gold Medal that is often used to make sauces. It is usually available in regular grocery stores in the United States. Krakow Salami can sometimes be found in European grocery stores, or ham can be substituted.
- 3 large potatoes
- 2 cups wondra flour
- 1 egg
- 1/2 teaspoon salt
- 1/2 pound Krakow Salami or Ham
- 1 cup cooking oil
- Boil unpeeled potatoes until tender.
- Drain potatoes, allow to cool and peel skin with knife.
- Grate potatoes into large bowl.
- Add flour, egg and salt and mix with hands to form dough.
- Generously flour work surface and rolling pin, roll out dough to a thickness of 1/4 inch.
- Cut into 4-inch circles.
- Fold ham or salami until it fits onto one half of each circle, with room left at the edges.
- Fold dough circles in half to form crescents, completely encasing the filling, and press the edges together.
- Fry over medium heat until golden brown. If heat is too high, they will not cook properly in the center.