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 father.s mother and her Irish mother. Oh! how she could cook, from
Japanese to Italian. There wasn.t anything she couldn.t make.and 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 dumplings.I 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!" What.s
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 didn.t get the feel
right all the time. But don.t 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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