Boil the potatoes in the steamer. Cool. Clean.

RUB through a sieve.

Mix with the flour (1/4 Cup), salt (2/3 teaspoon) and egg. Knead the dough.

Put on fire wide five-liter pot and pour 3 liters of water, adding 1 tbsp. of salt. With wet hands, make dough balls with a diameter of 2.5 cm.

Or you can make the first type of lepeshechki, put it inside a leaf of parsley

Top cover with a piece of dough and make a ball. Hands should be wet, and the dough will stick. I call here potato mass test, but in fact it's closer to mashed potatoes.

During this time the water will begin to bubble. There are two rules that should always be done by cooking the dumplings: never give water much raskupaetsya-it should barely simmer, otherwise the dumplings will fall apart into a puree. And the second dumpling needs to swim in plenty of water. Until we drop the last dumpling, the first have already begun to emerge. Wait until all dumplings float, tightly cover the pan with a lid and cook low heat for 15-20 minutes. The cover is not open! Then take out one dumpling and cut it. If the inside is not raw flour and the whole dumpling is similar to a delicate puree-so it's all ready.

Until the dumplings are cooked, you need to make them a seasoning of oil with breadcrumbs. To do this we melt in a skillet 1/4 Cup of butter and mix with 1/2 Cup of the breadcrumbs.

Ready dumplings fish out of the pan with a slotted spoon and spread on a greased plate. Sprinkle with bread crumbs and served to the table. Actually these are the dumplings as a side dish to marinated meat, but I liked them very much and just.

I hope You like it too!