Potato Dumplings

1. 1

   Bring a large pot of water to a boil and add salt.

2. 2

   Grate or shred the potatoes by hand or in a food processor.

3. 3

   Squeeze in a strainer or towel to remove as much liquid as possible.

4. 4

   Combine with 1/2 cup of the flour and some salt, pepper, and the eggs.

5. 5

   Stir, adding enough additional flour to make a dough that will hold together when squeezed in your hands.

6. 6

   Adjust the heat so the water simmers steadily.

7. 7

   Make dumplings with a spoon or your hand, each about the size of a walnut or small egg, and add to the water.

8. 8

   Cook for about 3 minutes after they float to the surface; taste one and make sure the potato is cooked.

9. 9

   Drain.

10. 10

    (You may wrap or cover tightly and refrigerate these for up to a day at this point.)

11. 11

    When youre ready to cook, put the oil in a skillet over medium-high heat.

12. 12

    When the oil is hot, brown the dumplings lightly, for about 5 minutes, seasoning them with salt and pepper as they cook if necessary.

13. 13

    Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.