3 potatoes, boiled
3 potatoes, raw
1 egg
1 tsp. salt

Mash the boiled potatoes well. Grate the raw potatoes by hand or in blender. Transfer grated potatoes a fine sieve or cloth bag and allow to drain into a bowl, gently pressing out moisture. Allow the liquid to settle. Carefully pour off clear liquid from top, but retain the sediment and add it to the grated raw potatoes. (The sediment is potato starch which is needed to bind the dumplings.) Combine the mashed and raw potatoes. Mix well with the egg and the salt; work it into a dough. (Suggestion: test one dumpling, note below.)

Between floured hands roll pieces of dough snow-ball fashion into walnut-sized balls. Make an indentation in each with index finger and cook in large kettle in boiling salted water 5-8 minutes or until done. With slotted spoon, remove to colander, rinse with hot water and after they drip dry, place on platter.

Serve hot with crumbled bacon and sauteed onions in bacon drippings over dumplings or buttered bread crumbs may be sprinkled over all. Also good with any roasting pan drippings from any meat. (Adjust the amount of these garnishes to personal taste -- some like a lot (drenched), some just sprinkle.

Note: Before boiling all the dumplings, test one in the boiling water. If it is too soft or falls apart, work 3 or 4 tablespoons flour into dough. (Or 1 tablespoon potato flour may be used.) In boiling, don't overcrowd. After dumplings rise, simmer and count the time.