|Onion||1 Large, finely chopped|
|White vinegar||1 1⁄2 Tablespoon|
|Eggs||2 , beaten|
|Milk||3⁄4 Cup (12 tbs)|
|Flour||2 Cup (32 tbs)|
|Baking powder||2 Teaspoon|
|Water||1 Cup (16 tbs)|
|Potato||1 Large, sliced|
To make the sauce: Brown onion in 2 tablespoons shortening in skillet.
Stir in 2 tablespoons flour.
Cook until flour is light brown, stirring constantly.
Add 1 1/2 cups water, 1 teaspoon salt, sugar and vinegar; mix well.
Cook until onion is tender, stirring occasionally.
To make the dumplings: Combine eggs, milk, 2 cups flour, 1/2 teaspoon salt and baking powder in bowl; mix well.
To prepare the potatoes: Place 1 cup water, 1/2 teaspoon salt and 1 tablespoon shortening into two 12-inch skillets.
Arrange potato slices in single layer over bottoms of skillets.
Cook, covered, until tender; drain.
To assemble and cook the dish: Drop dumplings by tablespoons into skillets with potato mixture.
Cook, covered, over medium heat for 15 minutes or until frying sounds can be heard.
Do not peek.
Serve with onion sauce.