Raw Potato Dumplings

1. 1

   Grate potatoes fine and drain off brown liquid. Add the beaten eggs, salt, crumbs and flour to make a stiff dough.

2. 2

   Drop into boiling salted water from a wet spoon.

3. 3

   Dumplings should be about 1 1/2-inches long and 1/2-inch in diameter when cooked.

4. 4

   They are done as soon as they float to the top.

No additional tips available.