3 1/2 c. mashed or riced
3 1/2 c. flour
1 (heaping) tsp. salt
1/3 c. melted shortening
Mix potatoes, flour and salt until well mixed. Add
shortening; mix well and shape into balls. Put dumplings into
a kettle of 2 1/2 quarts boiling water and 1 tablespoon salt.
Bring to a boil; cook 1/2 hour, uncovered. They will float
when done. If you want a softer dumpling, use less flour.
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