Lunch By The Lake Recipe

How to make it

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• Pare potatoes,cut in large pieces.
• Placing 1" salt water to boil.
• Add potatoes,bring to boil again,reduce heat,cover and cook until tender,drain.
• Shake the pan gently over very low heat to dry the potatoes.
• Put them through a food mill (or) ricer,making sure they measure 3 cups,cool.
• Cook and stir salt pork until good and brown,remove with slotted spoon.
• Cook the onion in the pork fat,stirring until tender,remove from pan.
• Mix salt pork,onion and allspice,cool.
• Mix potatoes,flour and 1 teaspoon salt,beat in egg.
• Knead in anywhere from 1/4 to 1/2 cup flour to make dough easy to handle.
• Shape dough into 1" balls.
• Press hole in center of each,placing 1/4 teaspoon pork mixture in hole.
• Seal and reshape into ball.
• Repeat with remaining dough and pork mixture.
• Heat water and 1 teaspoon salt to boiling stage.
• Place dumplings in boiling water,stir once or twice.
• Reduce heat,simmer uncovered,turning once,until dumplings are done,about 6 to 8 minutes.
• Remove with slotted spoon.
• Heat homemade butter over low heat until golden brown.
• Pour over dumplings.
• ~ May be served with Bechamel sauce laced with allspice....minus the browned homemade butter...to which is my preferences in lieu of the Bechamel sauce ~
• ~ Enjoy ~