Potato Dumpings

5 md Potatoes; (about 1-1/2 lbs)
1 ts Salt; (optional)
1/3 c All-purpose flour; -=OR=- 1/3 c Bread flour
1 Egg; lightly beaten
2 ts Milk;
1/4 c All-purpose flour;
5 qt Boiling water;

Peel the potatoes, then boil them until they are very soft, about 40 minutes. Let potatoes cool, then put them through ricer. In a large saucepan, bring 5 fresh quarts of water to boil. In a mixing bowl, combine the riced potatoes, salt, 1/3 cup bread flour, lightly beaten egg, and milk. Mix with a wooden spoon (a wooden spoon helps develop the gluten in the flour) until you have a smooth paste. Use 1/4 cup flour to dust your hands as you work to keep them from getting sticky. Then form the mixture into 12 to 14-inch balls. These are the dumplings. Carefully drop the dumplings into the boiling water a few at a time. Don't crowd them or they will lose their shape. Let the water come back to a gentle boil. Don't stir the water while the dumplings are in it. Keep water simmering into the boiling water a few at a time. Don't crowd them or they will lose their shape. Let the water come back to a gentle boil. Then do the next batch. (Tasty served with goulash.)

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