2 c. boiled potatoes, mashed
1 1/4 tsp. salt
2 eggs
2 to 2 1/4 c. sifted flour

Mix all ingredients. Shape into dumplings and drop in boiling water. Cook, covered, 10 to 12 minutes in 3 inches boiling water. For stiffer dumplings, simply beat in more flour. These are called "belly stickers". These dumplings can be prepared in advance and rewarmed just before serving. They freeze well. Serve on layer of Bavarion sauerkraut topped with caraway seed.