The Recipe You’ve All Been Waiting For..Well, One of Them
(The nice thing about this recipe is that one can get local potatoes pretty close to all year round. Check winter markets now for storage potatoes)
1.5 lb potatoes
2 cups flour
.5 tsp salt
Peel and boil potatoes in salted water.
Drain and mash. Let cool.
In large bowl, mix potatoes, egg, and salt.
Gradually add flour to dough, incorporating until dough is soft and no longer sticky.
Transfer dough to floured surface and knead until soft and pliable. Add more flour if dough is sticking.
Using your hands, roll chunks of dough into one inch wide snakes.
Cut the dough snakes at an angle into half inch pieces.
Add dough pieces to boiling salted water, not overcrowding pot.
Once dumplings rise, let cook three more minutes.
Remove from water and fry in oil or bacon fat until lightly browned.