Dumplings

Boil the potatoes until they are fork tender. Drain them well and allow to cool just so that you can touch them. Peel and run through a potato ricer. Place the potatoes in the bowl of an electric mixer and add the melted butter, egg yolk, ricotta cheese and seasonings. Blend about 30 seconds. Add the flour and blend until a smooth dough is achieved. Roll the dough into long cylinders the thickness of your finger. Cut into 1/2-inch-thick pieces. Press with the tines of a fork to give the dumplings some texture. Set on a lightly floured tray to dry. (Flouring the dumplings before you put each on the tray will keep them separated when they cook. Allow them to dry for about 3 hours.) Bring 8 quarts of water to a boil and add about 1/4 of the njoki. Boil gently until they float to the top. Continue to boil for 1 minute, then, using a strainer, remove them from the pot to a warm bowl. Be careful not to over cook. Repeat until all are done. Serve with "Duck Sauce and Dried Cherries". (See recipe which is included in this collection). Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 10-09-1991 issue - The Springfield Union-News Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 07-18-1994 Recipe by: Jeff Smith