Potato this time and my favorite. This is one of my mother’s recipes that comes from her multi-heritage background. I’ve heard it could be possibly from Germany or the Ukraine. I’ve seen many variations over the years and I personally think it may be from anywhere it was cold and the possible following ingredients were available.
First I cook bacon about 6 or 8 strips. I normally use half a package. Then I add an onion and a few cloves of garlic to soften. Finally, I start to add water and 6-8 potatoes. If they are large use less, if small use a little more. Sal t and pepper to taste, make sure the water covers and bring up to a boil then turn down. Wait for the potatoes to soften and then it’s done.
Now you have to make the dumplings. I used 6 eggs and again about 1-2 cups of flour. You want them to be a pretty thick consistency when you are stirring. You have to put some elbow in it and you will find the batter stiff when ready. Finally, I drop a fork or spoon size dumpling in the pot – make sure it’s covered and bring up to a boil. They should cook in about 10 minutes. Enjoy!
What a cool recipe. I am going to have to try that. I’ve never seen dumplings with that many eggs.