Half And Half Dumplings

1. 1

   On the day before you want to serve them, boil 1 1/2 lb potatoes in their jacket.

2. 2

   Peel the potatoes as soon as they are done, and press through a ricer or mash through a sieve; then cool them till the next day (not in the refrigerator, it will change the flavor) Next day peel and grate 1 lb potatoes.

3. 3

   Put grated potatoes in a cloth and wring out as much liquid as possible.

4. 4

   Add to the boiled potatoes.

5. 5

   Knead into this the egg, flour, and salt.

6. 6

   With floured hands shape into tennis ball sized balls.

7. 7

   In a large pot bring salted water to a full boil.

8. 8

   Put the dumplings into the water and boil 5 minutes, reduce heat to medium for and boil for 5 minutes more, reduce heat to low for and let simmer until done (dumplings will rise to the top when they are ready), about another 5 to 10 minutes.

9. 9

   Remove from water.

10. 10

    Caution, do not put a cover on the pot, the dumplings will disintegrate.

* Per serving · 4 servings · Values may vary.

No additional tips available.