INGREDIENTS

INSTRUCTIONS

Source: Roberta Brisson  Peel and cut each potato into eight pieces
each. Cook in water. When  done, drain water off and mash potatoes. Add
two eggs and start  adding flour with a small handful of salt. Put
flour on table or  large bread board. Knead potato mixture into flour
until you can feel  the dough the dough will stay together. Shape into
long roll and cut  into even pieces and shape elongated balls. Put into
boiling water  and cook for 10 minutes. Test one dumpling by slicing in
half. If it  is too soft and mushy in the center, they are not done,
let cook  longer. Dumplings have a dry look with holes when they are
done.  This is how I learned how to cook a little of this and a little
of  that, never did she give me a measurement. This is how she learned
how to cook from my fathers mother and her Irish mother. Oh! how she
could cook, from Japanese to Italian. There wasnt anything she  couldnt
makeand she was even a great baker. We never had any box  mixes in our
house. Now, I am the same way, and off the off the  track. Getting back
to the dumplingsI can remember one Sunday, we  were making them, and I
asked my mom if I had enough flour, her  response was "feel the dough."
"Feel the dough!" Whats that suppose  to mean? She came over very
patiently, and added the flour as  necessary and after each addition,
she would ask me if I could tell  the difference. Thus, "feel the
dough!" So how do I tell you to "feel  the dough?" To this day, my
sister cannot "feel the dough." Her  dumplings always came out like
lead. Even when I got married and made  them for my husband, I
sometimes would have lead dumplings. Even I  didnt get the feel right
all the time. But dont get discouraged that  was 25 years ago!  Posted
to recipelu-digest Volume 01 Number 634 by QueenBerta@aol.com  on Jan
29, 1998

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