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| 4 | Idaho potatoes; washed, (unpeeled) (up to 5) |
| 1 Tasse | Flour; (divided) (up to 1-1/2) |
| 2 | eggs |
| 1 Teelöffel | salt |
| | White pepper |
| 1 Esslöffel | onion finely diced |
| 2 Teelöffel | marjoram dried |
| 2 Teelöffel | chives chopped |
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Journal Sentinel.
Cook potatoes in boiling water until tender to fork tines, then drainand cool. Refrigerate overnight. Next day, peel and grate potatoes. Add1 cup of flour, eggs, salt, pepper, onion, marjoram and chives. Blend with wooden spoon.
Add enough of remaining half-cup flour to form dumpling mixture that will hold together, making balls about size of an egg.
Place dumplings in boiling water to cover. Return water to full boil, then reduce heat to simmer. Cook 25 minutes or until dumplings are cooked through and float to top of pot. Makes about 8 servings.
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