| | Directions | | Peel, cube and grate potatoes. Strain to remove liquid. Put in bowl. Add salt to flavor. Mix in flour to make dough-like enough to handle. If using new potatoes, you may need to add 1 egg and mix it into make sure it doesn't boil away; then you have potato soup. Drop about 4" diameter dumplings into boiling water (can make smaller ones). Drop off tablespoons into boiling water and cook larger ones 1/2 hour and small ones 20 minutes, until cooked through. Take off heat and and 1 to 2 cups cold water over top. Serve with sliced onions cooked to golden brown in 1/2 lard and 1/2 butter which is made while dumplings are cooking. |
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| Ingredients | | - |  | Potatoes |
| - | | Flour |
| - | | Salt |
| - | | Onions |
| - | | Lard |
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