Potato Dumplings

1 cup mashed potatoes (do not pack)
1 cup all-purpose flour (do not pack)
1 large egg
1 onion, chopped
4 slices of bacon, cooked crisp
½ teaspoon salt
½ teaspoon black pepper

Equipment needed:
Dutch oven or stockpot

Fill Dutch oven ¾ full with water and bring to a boil. Place ingredients in a large mixing bowl. Mix until just combined. Do not over mix. The dough is very sticky. On a well-floured cutting board place a handful of the dough. With floured hands gently roll dough into a log 2 inches in thickness. With a well-floured knife cut the log into half finger-shaped dumplings. Place dumplings in batches in boiling water.  When the dumplings float to the top, drain them with a slotted spoon and place in a buttered casserole dish with a lid. Repeat until all dough is used. Drizzle dumplings with extra virgin olive oil or melted butter, then sprinkle with sautéed onions and crumbled crispy bacon and season with salt and pepper before serving.

Try adding chives, garlic powder and/or parsley to mashed potatoes.

This is my great grandmother, Marianna (Gorz) Bartoszek’s recipe.