Measure out a cup of boiled and chopped potatoes after pressing down any excess moisture. Place on work surface.

Add flour in increments, using the same measuring cup as the potatoes (without packing). Start with half amount of potatoes or less if dough is too wet to handle. You may not need all the flour depending on how starchy your potatoes are.

Create a well in the center and add 1-2 egg yolks, whisked together. Gradually incorporate into flour mixture with hands until just combined. Do not overmix or knead too much as this will make dumplings tough. You want a soft but cohesive texture that holds its shape when squeezed in your hand.

If desired, sprinkle a little salt over the surface of the dough and gently work into it with hands before shaping.

To shape: Divide dough into several smaller portions to make handling easier. Roll each piece out on a floured surface until about 1/2-inch thick, then cut into long strips or squares using a sharp knife or pizza wheel. You can also use the tines of a fork to press down and form small ridges if desired for more texture.

To cook: Bring a large pot of water to a boil with salt. Add dumplings in batches, stirring gently so they don't stick together or to bottom of pot. Reduce heat to medium-low and cover with lid partway to let steam escape while simmering for 10-15 minutes until dough is cooked through and holds its shape when poked with a fork.

To serve: Use a slotted spoon to transfer cooked dumplings to a colander set over a bowl or sink to catch any excess water. Drain thoroughly, then arrange on a platter in a single layer if possible so they don't get soggy. If desired, pour melted butter or hot fat from roasted meats (such as bacon grease) over the top for added flavor and moisture.

Serve warm with your favorite gravy, sauce, meat dish, or on its own as a comfort food side dish. Dumplings can also be frozen raw before cooking then thawed in refrigerator when ready to use. To reheat from frozen state, boil for 5-7 minutes until heated through and tender.

Note: Dumplings will firm up as they cool so you may want to serve them right away or keep warm under foil if needed. Leftovers can be stored in an airtight container in the refrigerator for several days, but best enjoyed fresh for maximum softness and fluffiness.

This recipe is adaptable based on your taste preferences and cooking methods so feel free to experiment with different shapes or ingredients as desired. Enjoy!

Submitted by: Belle