Ingredients:
 | 3 Cup Mashed Potatoes, (Feel free to use refrigerated mashed potatoes) |
| 3 Cup Flour |
| 3 Eggs, beaten well |
| 3 Tbs. Farina (Cream of Wheat) |
| Extra Flour for Dusting |
| Large pot of unsalted water |
Prepares 8 Servings (3-4 Dumplings each serving)
Preparation time: Unknown
Cook time: 17-20 minutes
| Combine potatoes, flour, beaten eggs & farina in a large mixing bowl. |
| Stir until a stiff, but somewhat sticky dough is formed. |
| Using a scoop or your best eyeball guess, roll dough into golf ball sized dumplings. (Dusting the dough &/or your hands will help). |
| While rolling dumplings, bring pot of water to a full boil. |
| Drop half of the dumplings into the boiling water, taking care not to crowd as dumplings will increase in size as they cook. |
| Boil 17 - 20 min, stirring occasionally to keep dumplings separated. Transfer cooked dumplings to a drying rack to drain. |
| Repeat cooking & drying process until all dumplings have been cooked. |
| Keep warm until ready to serve. Serve with meat and gravy. |
| (Leftover dumplings can be refrigerated to use for a dumplings & eggs breakfast the next day, or can be frozen for future use. If frozen, dumplings will last a good 2 months, simply steam back to life). |