I have actually heard lore of him making potato dumplings. This recipe has been in the Hejnar family for at least 3 generations, with each generation making little additions as they go. Greg said when he asked his ma how to make them, she only said grate potatoes, mix in flour and boil then fry. She said she used eggs but her mother didn't. Go figure, he says. Greg uses milk and baking soda in his, and sometimes a little chive.
As with a lot of these recipes, there isn't really a recipe. You just do what feels right. So using Uncle Greg's description and my best guesses here it is!
I am certainly no dumpling master. My first try, I think the water was boiling too hard. They fell right apart. I lowered the heat and brought the water to more of a simmer. That seemed to help. My dumplings were not pretty, but they were yummy!
Uncle Greg's Potato Dumplings
1/4 cup milk
3-4 potatoes, peeled
2 eggs, beaten
1 cup flour
1 tsp baking soda
salt and pepper to taste
4 T butter
1 onion sliced
- Get a pot of salt water boiling.
- Put the milk in a mixing bowl.
- Grate potatoes into bowl, coating them with the milk. The milk will slow down the oxidation of the potatoes, however if they start to change color it will be fine.
- Mix in eggs.
- Add flour, baking soda and salt and pepper. You can add chives at this point if you choose. Greg says the mixture should still be liquid, but not too loose.
- Using a large serving spoon, drop dumpling size (a couple of tablespoons full) amounts of batter into boiling water.
- The dumplings will sink to the bottom. After a couple of minutes, nudge them off the bottom. They will float when they are done. Remove dumplings from water
- In a frying pan, melt butter.
- Add sliced onions and cook until soft.
- Add the boiled dumplings and cook until lightly browned.