Potato Dumplings

by Marion Wells
(Aroura, Illinois )

Boil 3 - 4 potatoes with the skin on until tender. Remove from heat. Drain. Let cool completely.

After the potatoes have cooled, peel and grate with grater onto a hard floured surface. Add salt and a little pepper if preferred. Add one egg and one cup flour.

Start to knead together until the dough stays together, adding flour as necessary. When the dough stays in a ball, cut a piece of the dough and start to make a long snake, again using flour when necessary. When the dough is about the length of a ruler and the width of a quarter, cut it in about 1/2 inch pieces and roll one more time in a little flour just to dust them.

Add to boiling water with a little salt. When the dumplings rise to the top of the pot that means they are done, but just check. If the inside is done, they will look solid and chewy. Then you know they are done. Take out of the pot and place in bowl or container. Enjoy with stew, rouladen, or any other type of meat.

This was my mother's recipe who came from Germany and passed this down to me.