1. Peel and boil potatoes until done. 2. Drain potatoes and mash. 3. Do not add butter or milk. 4. Cool potatoes in refrigerator until cold. 5. Mix in order given. 6. Mix well, and knead on a floured board until smooth. 7. Divide dough in half and make each half of dough into a roll about 3 inches in diameter and about 12 inches long. 8. Cut into dumplings about 2 inches long with a sharp knife that has been dipped in flour. 9. While you are cutting the dumplings, bring a large stockpot about 2/3 full of water with 1 teaspoon of salt added to water to a boil. 10. Once the water is boiling, add half of the dumplings to the water and stir so they don't stick to the bottom. 11. Boil for 15 minutes. 12. Remove from water with slotted spoon to drain. 13. Place dumplings in roaster sprayed with non-stick cooking spray. 14. Cover and keep warm in oven set to low. 15. Boil the rest of the dumplings, remove from water and add to roaster. 16. Serve. 17. These are wonderful eaten with butter or sauerkraut or gravy. 18. I use all of my leftover mashed potatoes for this recipe. 19. To freeze:. 20. Place leftover dumplings on waxed paper lined baking sheets and freeze until solid. 21. Remove from baking sheet and place in ziplock freezer bags to store in freezer. 22. Will keep for 6 months in freezer. ---------------------------------------------------------------------------
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Ingredients
