Take several small new red potatoes; scrape the skin off and cover with water and boil until tender.

Dumpling Dough: Put flour in a pan (I usually use self-rising). Make a well in the middle and add 1/2 cup water, a tablespoon Crisco, and work into flour until you make a stiff dough. Roll out thin; cut in narrow strips and pinch off pieces about an inch or so long. Drop into the boiling water that has been seasoned with salt, black pepper, butter, or butter. Cook until done (don't overcook or dumplings will mush up). Add potatoes to the dumplings.