Boil potatoes, unpeeled. Do not overcook. Shred
cooled, cooked, skinned potatoes finely. For each 6 potatoes,
add 1 whole egg, salt to taste. Add enough flour to form a
soft, not sticky dough that can be handled to form dumplings by
hand. Dumplings should be 2 to 2 1/2-inches in diameter and
can be filled with bread crumbs, roasted in butter. Have a
tall pot of boiling salted water ready. Add dumplings and
slowly boil for about 20 minutes. Do not cover pot. Dumplings
will usually swim on the surface once they are done. Be
careful, they might fall apart if boiled too rapidly. Remove
from water immediately.
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