Serves 4-6
- 2 lbs raw potatoes, peeled
- 3 cups flour
- salt to taste
- 1 or 2 eggs
Grate raw potatoes–drain and squeeze out excess water and starch. Add salt, egg and flour. If dough is too stiff, add a few drops of water. In a pot of boiling, salted water, drop spoonful of mixture (using a wooden spoon) into boiling water and cook for about 20-25 minutes. Make sure dumplings do not stick to the bottom of the pan. Remove from water with a skimmer.
These were always served with the Thanksgiving turkey, along with turkey drippings and/or gravy.
Leftovers: Slice leftover dumplings into relatively flat pieces. Place butter or oil in a pan to heat, then add dumpling slices and cook until browned on both sides. Serve sprinkled with a bit of salt to taste.
