Dumplings

1 kg old potatoes, 2 tablespoon wheat flour, 1 egg, salt, 50-100g flour, 100g pork fat, 1 tablespoon potato flour

Peel and wash potatoes. Cook half of the potatoes, then mince. Finely grate the other half of potatoes and drain off the excess juices. Leave the potatoes to stand for 15 min., collect the juices again. Mix the pulp with potatoes. Cut the pork fat into 1 cm cubes. Fry until turn golden brown. Mix the cooked and grated potatoes in a large mixing bowl Beat in the egg, add salt and flour and knead the dough. Shape dumplings from the dough and cook in salted boiling water for 4-5 minutes until the dumpling falls apart, add potato flour to the rest of the dough. Shape the dough into dumplings, roll and cook. Serve hot with crackling or melted butter.