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1. Boil or steam the potatoes in their skins, and peel and mash while they are still hot.
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2. Sieve together the flour and salt, add these to the potatoes when they are cold, mix with the beaten egg, and knead to smooth dough.
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3. Shape the dumplings the size of small apples, keeping your hands wet with a little cold water while you are forming them.
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SAVOURY DUMPLINGS:
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1. If you want to serve the dumplings as a savoury, fill with a little leek and bacon, previously chopped and fried.
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2. Cook the dumplings quickly in boiling salted water; they are ready after 5 minutes of quick uncovered boiling.
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3. Take them out one by one and put them into a colander which has been rinsed in cold water.
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4. Serve in a hot dish, and pour the rest of the bacon fat and the fried onion over them.
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5. Serve with any available vegetable or with a salad.
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SWEET DUMPLINGS:
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1. To make sweet dumplings, fill them with the prepared fruit and follow the same method for making and boiling.
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2. Prepare 2 oz. breadcrumbs and fry them golden-brown in 1 oz. butter.
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3. Put the drained dumplings into the pan with the crumbs and a little sugar and shake it, so that the dumplings are coated with crumbs.
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4. Serve hot, accompanied by a sauce made from the fruit juice, sweetened and thickened.
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