medium-size (about 2 lbs.) potatoes, cut in halves
1 egg yolk, slightly beaten
1 1/2 teaspoons salt
3/4 lb. lean salt pork, bacon, or ham
1 medium-size onion, chopped
3 cups sifted all-purpose flour
2 quarts. water
2 teaspoons salt
Wash potatoes, peel and cook. Cook
about 20 minutes, or until potatoes are tender
when pierced with a fork. Drain. To dry potatoes,
shake pan over low heat. Mash or rice potatoes
thoroughly. Whip in egg yolk and 1 1/2
teaspoons salt until potatoes are fluffy. Set potatoes
aside. Cut salt pork, bacon, or ham into cubes
or 1-in. pieces. Put into a skillet with
onion. Cook over medium heat, moving and turning
with a spoon. Pour off fat as it collects. When
meat is evenly crisped and browned and onion is
golden brown, remove from skillet and drain on
absorbent paper. Measure flour. Add about one-half
the flour to the potato mixture, blending thoroughly.
Add enough remaining flour to make a soft dough.
Turn out on a floured surface and knead as for
bread dough. Using hands, pat out dough 1/2 in.
thick. Cut into 2-in, rounds using a lightly floured
biscuit cutter. Spoon about 2 teaspoons of the
bacon-onion mixture into the center of one half
the rounds. Cover with the other rounds. Seal edges
securely and shape into balls. Bring water and
2 teaspoons salt to boiling in a large heavy saucepan.
Gradually add dumplings to boiling water so that
boiling does not stop. Cook only as many dumplings
at one time as will float, uncrowded, one layer
deep. Cook 15 min. Remove with a slotted spoon;
drain over water a few seconds. Put into a warm
serving dish and
serve with melted butter. About 2 servings.
Fried Potato Dumplings: Follow recipe
for Swedish Potato Dumplings, or use leftover dumplings.
Heat in a skillet 3 Tbsp butter. Add the dumplings
and cook over medium heat until browned, moving
and turning with a spoon to