Miscellaneous
Difficulty Rating – 2
Source Unknown
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2 cups grated raw potatoes
2 eggs, beaten
1 teaspoon salt
1 1/2 cups flour
Grate potatoes finely and drain off brown liquid. Add eggs, salt and flour to make stiff dough. Drop dough into salted, boiling water from wet tablespoon, using finger to scoop out the dough. Dumplings will be about 1 ½ inches long. They are done when they rise to the surface of water. Remove and drain. When cool, refrigerate. Delicious sautéed in butter or heated and served as they are with meat.
I make these and they are absolutely delicious. I make a double batch. I just do 4 cups of potato, 4 eggs, 4 cups of flour, 2 tsp of salt. We add them to a pork roast or country style ribs and sauerkraut. The extras are fried with sauted onions in butter, diced bacon, and scrambled eggs. Mmmmm. I’m craving them now.