3 pounds Idaho potatoes; boil until almost done. Peel and mash.

DOUGH:

1 tsp. salt
1 tsp. sugar
2 1/2 c. sifted flour
1 tbsp. butter, melted
1 egg

Blend all ingredients with 1/3 of the mashed potatoes. Put under a bowl and let set for 10 minutes.

FILLING:

6-8 slices bacon, finely chopped
1/4 c. onion, chopped
2 tbsp. parsley, chopped
1 tbsp. salt

Fry chopped bacon until crisp. Saute onion until tender. Combine all ingredients with remaining potatoes. Mix thoroughly. Divide dough in half. Roll into ropes 12 inches long. Cut each rope into 8 pieces.

With floured hands, make each piece into pancake shape. Put a mound of filling on each piece. Bring edges together and seal. Roll in hands into football shape. Cook in boiling water 10 minutes. Dumplings rise to top when done. Serve with melted butter. Leftovers can be fried in butter. Yield: 16 large dumplings.