| 1 |
Combine potatoes, egg, and flour. Mix well. The amount of flour needed depends upon how absorbent the potatoes are. The dough should be smooth and not crumbly. |
| 2 |
Divide dough into four pieces. Using your hands, roll each piece into a 3/4-inch diameter log. Cut logs into 1-1/2 inch pieces. The pieces will look like little fingers (palushki). Set aside. |
| 3 |
Bring a large pot of water to a fast boil. Add salt. Gently lay the dumplings into the pot. Stir with a long spoon and allow the dumplings to come up to the top. Boil the dumplings for 1 minute. |
| 4 |
Remove dumplings with a slotted spoon and place in a single layer on a flat dish or a bread board to dry. |
| 5 |
Repeat until all the dumplings have cooked. |
| 6 |
Work quickly since potato dough tends to thin out. If dough thins out, add more flour. |
| 7 |
After dumplings have dried and they will not stick together, place in a bowl and pour browned butter over top. |
| 8 |
Can be served with fried chopped onions or with pot roast and gravy. |
| 9 |
Dumplings can be fried the next day or frozen for another day. |