Instructions: 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 cooka 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 makeaand 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 dumplingsaI 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!
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