3 c. instant potatoes (flakes or buds)
2 c. boiling water
2 eggs
1 tbsp. salt
1 1/3 c. flour

Put potatoes and water into bowl; blend well. Add eggs; mix well. Mix in salt and flour. Have salted boiling water with 4 tablespoons shortening or oil ready. Roll dough into oblong thin roll, about 2 1/2" long.

(You may need to use more or less flour than is called for because different flours absorb more or less water; adjust the recipe so that the dough may be rolled, but add as little flour as possible so that the dough will still be light.)

Drop into boiling water. When all dumplings come up with rolling boil, they are done. Grease with pork, duck or goose lard. Good with sauerkraut.