Thanksgiving Potato Dumplings

Our family has enjoyed these ever since I was a young girl, as we always looked forward to grandma's German Potato Dumplings, which she made once a year at Thanksgiving.  I've made them for over 40 years, and extended family members make them, too, as a tradition.

 I usually make a double or triple batch, as there's always leftover turkey to go with them in the days after Thanksgiving.

I also make other types of dumplings during the year depending on how I serve pork or chicken but these are my "Thanksgiving Dumplings."

Thanksgiving Potato Dumplings
3 medium dry baking potatoes, Idaho if possible
1 beaten egg

Dumplings on Slow Boil

1 tsp. salt
1/2 to 1 cup flour

Boil potatoes with skins on.  Peel and mash while hot. A potato ricer works well, too. Let cool, then add salt, egg and mix well.  Add flour last starting with a 1/2 cup, mixing and adding more until dough holds together and is firm enough to roll into small balls, about 2 to 2 1/2 inches round. They should not feel tacky.

Drop in boiling salted water. Boil uncovered for 10 minutes until done.  When they start to boil, reduce heat and let boil slow. They should float to the top and simmer. Test by cutting in half on plate to see if cooked in the middle.  Don't cook too long or they will fall apart.

Remove with slotted spoon and place in shallow serving dish covered with gravy. Keep warm in the oven until ready to serve. Good with poultry and gravy.

Serves 4.  Double recipe for 8 or triple for 12 servings.
Estimated cost: .52 cents or less;  .13 cents a serving or less.

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