4 potatoes, peeled
1/4 cup oil
4 eggs beaten
4 tbsp. potato starch
1/2 tsp. salt

Cook the potatoes in water to cover until soft. Drain and allow to cool. Mash the potatoes with oil, the eggs and salt. This is better done by a potato masher. Add the potato starch and refrigerate for an hour. Dust a work surface with some potato mixture. Fill a large pot with water, add 1 tbsp. of coarse salt and bring to a boil. Cut into small squares with a pasta cutter or with a sharp knife, Cook the dumplings in the boiling water until they float up to surface.

Cooks Note: These dumplings are served with soups and bouillions, or tossed in butter and served as a side dish. For a "heart - pleasing" dairy dish, heat the dumplings in butter and serve with fried onions and sour cream.

Yield: 6 servings