Preparation:
Peel and cut each potato into eight pieces each. Cook in water. When done, drain water off and mash potatoes. Add two eggs and start adding flour with a small handful of salt. Put flour on table or large bread board. Knead potato mixture into flour until you can feel the dough the dough will stay together. Shape into long roll and cut into even pieces and shape elongated balls. Put into boiling water and cook for 10 minutes. Test one dumpling by slicing in half. If it is too soft and mushy in the center, they are not done, let cook longer. Dumplings have a dry look with holes when they are done. |
