|Potatoes||5 Large, mashed, cooled (peeled, boiled)|
|Bread flour/All purpose flour||4 Cup (64 tbs)|
|Egg||1 , beaten|
|Butter||1⁄4 Cup (4 tbs), melted|
In a large bowl mix all of the ingredients except the butter by hand.
Let the dough stand for 5 minutes.
Shape it into 4-inch long (3-ounce) cylinder dumplings.
In a large saucepan bring salted water to a boil.
Add the dumplings and stir them gently to keep them from hugging the bottom of the pan.
Return the water to a boil, cooking for 15 minutes or until die dumplings are fluffy and white when slicing one through the middle.
Remove the dumplings from the water carefully with a slotted spoon.
Make a slit in the center of each and brush with melted butter.