| How To Cook: |
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1. Peel the potatoes and let them cool, then put them through a potato presser or mincer.
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2. Put on a floured pastry board and sprinkle the flour, semolina and salt over the top.
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3. Make a hollow in the center and break the eggs into it; using first a knife and then the hands, combine the ingredients to make smooth dough.
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4. Knead a little, but do not allow it to stand for long.
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5. Form into 4 longish rolls or into dumplings the size of a large apple.
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6. Put into a large pan of boiling salted water; when the water comes back to the boil take off the saucepan lid and if necessary ease the dumplings with a wooden spoon to free them from the bottom of the pan so that they are floating freely.
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7. Cover the pan again and boil for about 15-20 minutes, until the dumplings are cooked throughout.
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8. Remove from the water, draining well, and slice, using a strong linen thread, not a knife.
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9. Put on a hot dish and brush over with a little melted lard to prevent them from sticking.
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10. Serve with meat dishes.
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