Wash, pare and cook 6 medium (about 2 lbs.) potatoes, cut in halves. Cook about 20 minutes, or until tender. Drain. To dry, shake pan over low heat. Mash or rice potatoes thoroughly. Whip in until potatoes are fluff:

1 egg yolk, slightly beaten
1 1/2 tsp. salt

Set potatoes aside. Cut into cubes or 1 inch pieces 3/4 lb. lean salt pork, bacon or ham. Put in skillet with 1 medium sized onion, chopped.

Cook over medium heat, moving and turning with a spoon. Pour off fat as it collects. When evenly crisped and brown and onion is golden brown, remove skillet and drain on absorbent paper.

Measure 2 to 3 cups sifted flour. Add about 1/2 the flour to the potato mixture, blend thoroughly. Add enough remaining flour to make a soft dough. Turn out on floured surface and knead as bread. Using hands, pat out 1/2 inch thick. Cut into 2 inch rounds. Use a lightly floured 2 inch round biscuit cutter. Spoon about 2 teaspoons of meat-onion mixture into the center of one half the rounds. Cover with the other rounds. Seal edges securely and shape into balls.

Bring to boiling in a large heavy saucepan 2 quarts of water and 2 teaspoons of salt. Gradually add dumplings to boiling water so that the boiling does not stop. Cook only as many dumplings at one time as will float, uncrowded one layer deep. Cook 15 minutes. Put in a warm serving dish and serve with melted butter. (Makes about 2 dozen.)