Yield: 12 servings
|Elayne Caldwell -KVNH17B|
|8||Red potatoes -- peeled and|
|Cut into fourths|
|Oil potatoes in a kettle of|
|litre||Ender. Drain the water|
and, while hot, mash the potatoes "real good." Cool in the refrigerator. When cool, transfer the mashed potatoes to one end of an 8½ x 13 x 2 inch cake pan or a lasagne pan. Push and spread the potatoes to one end of the pan, keeping the potatoes about 2 inches deep. Add the same amount of flour as there is potatoes to the Flour your hands well and mix and combine the potatoes and flour a little at a time, pushing some potatoes toward the center and then pushing some flour to the center, mixing and combining and pushing aside. Mix well. Flour your hands again and form into balls 2 to 2 ½-inches in diameter. Bring a kettle of water to a roiling boil.
Coat the dumplings with more flour and, one at a time, add the potato dumplings to the boiling water. Boil for 20 to 30 minutes. This recipe was handed down to Dick Caldwell from his stepfather, Fred Koran, who made HIS dumplings at least 3 inches in diameter. One could compare them to cannonballs -- and once in your stomach, could possibly last all day and night into the next day.
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