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1
In a dutch oven, fill approximately half full (maybe a little more) with water.
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2
Add potatoes, onions, butter flavored crisco (to taste) and salt and pepper (to taste).
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3
This mixture should be starting to boil by the time the dumplings are added.
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4
Dumplings: Mix together Flour, Eggs and Salt very well in large bowl.
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5
After mixing, place dough on lightly floured surface.
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6
Roll dough out very thin.
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7
Melt 2 to 3 Tablespoons of Butter Flavored Crisco.
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8
Brush Crisco lightly onto entire top of rolled out dough.
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9
(Too much Crisco may make dumplings unroll while cooking) With long side of dough, start rolling up like you would cinnamon rolls.
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10
You may have to use a butter knife to scrape up any dough that may stick to surface as you roll.
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11
After dough is rolled up, cut in pieces (like cinnamon rolls) 1/2 to 3/4 inch thick.
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12
By this time, the potatoes and onions should be boiling on stove.
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13
Place dumplings carefully, a few at a time, into boiling water until all are in.
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14
Reduce heat, cover, and simmer for 45 minutes to 1 hour.
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15
Dough should be cooked through.
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16
You may adjust recipe according to family size.
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17
For instance, for every cup of flour, use 2 eggs and 1/2 teaspoon of salt.
