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POTATO DUMPLINGS cooked potatoes flour salt egg Boil potatoes, unpeeled. Do not overcook. Shred cooled, cooked, skinned potatoes finely. For each 6 potatoes, add 1 whole egg, salt to taste. Add enough flour to form a soft, not sticky dough that can be handled to form dumplings by hand. Dumplings should be 2 to 2 1/2-inches in diameter and can be filled with bread crumbs, roasted in butter. Have a tall pot of boiling salted water ready. Add dumplings and slowly boil for about 20 minutes. Do not cover pot. Dumplings will usually swim on the surface once they are done. Be careful, they might fall apart if boiled too rapidly. Remove from water immediately. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. Help Us Improve The Database! If you've tried this recipe, tell us how you liked it on a scale of 1 to 5 (1 = I didn't like it, 5 = I liked it very much): Haven't tried it 1 - Didn't like it 2 - Liked it at little 3 - So-so 4 - Good 5 - Great! Was this recipe an exact duplicate of another recipe in the database? Yes No Was this recipe incomplete, incorrect, or confusing in any way? Yes No Short comment about this recipe: (50 characters or less.) Thanks for your help!