5 med. potatoes
2 tbsp. salt
1/2 stick butter
Flour

Grice raw potatoes. Add salt and enough flour to make a stiff dough. Drop by teaspoons into 2 quart boiling water. Cook about 10 minutes. Drain in colander, rinse in cold water. Brown stick butter and pour over dumpling. This can also be seasoned with hot half and half cream, salted and peppered to taste. These dumplings are served as a vegetable or potatoes, as a side dish to your main course. This recipe has been handed down by word of mouth for several generations. My great grandmother Haiduk brought the recipe from Poland when she came to the U.S. in the late 1800's.