1 tbs butter OR bacon fat

1/4 c diced onion

2 lg baking potatoes, scrubbed and steamed

3/4 tsp salt

1/8 tsp white pepper

2 tbs flour

2 egg yolks, beaten

1/8 tsp nutmeg

2 tbs chopped fresh parsley

1 gallon water

heat butter or bacon fat and saute onion until lightly browned. set aside.

to make dumpling dough, steam potatoes until they are tender and cool enough to be handled. peel and rice or put through food mill. (there should be 3 1/2 cups.) add remaining ingredients (except for gallon of water), including onion, and beat well to blend.

bring 1 gallon of water to simmering (do not boil) in a pan. using 2 tablespoons, form a round dumpling with 1 tbs of dumpling dough. drop into simmering water and stir gently to keep dumplings from sticking. simmer about 12-15 minutes or until dumplings rise to the surface. remove with slotted spoon and serve.

YIELD: 6 servings