4 med. raw potatoes OR
2 c. mashed potatoes
3/4 c. all-purpose flour
2 lg. eggs, beaten
1/2 c. fine bread crumbs
1 tsp. salt
1/4 tsp. white pepper
1/4 c. sour cream

Peel potatoes and rinse in cold water. Drain well and grate. In a large bowl, combine grated potatoes with flour, eggs, bread crumbs, salt, pepper, and sour cream. Mix well to make a stiff dough.

Using a wet spoon, drop by tablespoonful of dough into a pot half full of boiling, salted water. Continue spooning in dough and cook each dumpling until it floats to the top.

When using mashed potato mixture, place on a floured board and roll out very thin, to about 1/8 inch. Cut into strips 3-inches long and 1-inch wide. Bring salted water to a rapid boil in a large saucepan. Drop in the strip of dough. Cook uncovered until the dumplings float to the surface.