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Ingredients
- Salt and black pepper to taste
- 1 pound potatoes, peeled
- 1 cup flour, or less
- 2 eggs
- About 1/4 cup extra virgin olive oil or butter or a combination
Method
- Bring a large pot of water to a boil and add salt.
- Grate or shred the potatoes by hand or in a food processor.
- Squeeze in a strainer or towel to remove as much liquid as possible.
- Combine with 1/2 cup of the flour and some salt, pepper, and the eggs.
- Stir, adding enough additional flour to make a dough that will hold together when squeezed in your hands.
- Adjust the heat so the water simmers steadily.
- Make dumplings with a spoon or your hand, each about the size of a walnut or small egg, and add to the water.
- Cook for about 3 minutes after they float to the surface; taste one and make sure the potato is cooked.
- Drain.
- (You may wrap or cover tightly and refrigerate these for up to a day at this point.)
- When youre ready to cook, put the oil in a skillet over medium-high heat.
- When the oil is hot, brown the dumplings lightly, for about 5 minutes, seasoning them with salt and pepper as they cook if necessary.
- Serve hot.
