3 c. mashed hot potatoes
1 lg. or 2 med. eggs
1 tbsp. salt
2 tbsp. shortening

With potato masher, work up until smooth. Cool completely. Add 2 cups flour or more slowly working it in to make a smooth ball and not sticky. Cut pieces the size of a medium egg and roll into a ball. In a large kettle, bring to a boil 2 quarts or more of water. Drop in dumplings; stir a bit and bring to a full boil. Adjust lid to the side as they will fiz over easily. Lower heat and cook 15 to 20 minutes. Check one to see if it is done. Serve with hot cooked seasoned sauerkraut and pork. May also be served with equal parts of ground poppy seed and sugar and the pork drippings.