Source:

Larry

Serves/Makes:6 or more

Ingredients

• 2 lbs (.9 kg). baking potatoes
• 1 cup (225 ml) to 1-1/2 cups (350 ml) flour
• 2 eggs, lightly beaten
• 1 tsp (5 ml) salt
• 25 to 30 croutons

Preparation

• Cook, peel and mash potatoes the day before you intend to make dumplings.
• Refrigerate until needed.
• Before cooking, mix with 1 cup (225 ml) flour, beaten eggs and salt.
• Add more flour, 1 tbsp (15 ml) at a time, if necessary, until the dough is smooth and can be kneaded.
• Knead thoroughly on floured board until smooth.
• Shape dumplings with floured hands or two floured spoons.
• Press a few croutons into center of each, molding dumplings around it.
• Cook test dumpling.
• Potato dumplings should be done in 10 minutes.
• They are always served with meat an gravy dishes, never in soup.

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