Peel 10-12 medium potatoes (about 7 cups)

In a large bowl, shred potatoes.

In a separate small bowl, mix the eggs and salt and pepper.

Pour the egg mixture over the shredded potatoes and using your hands, mix well.

Gradually add in the flour, again using yourhands. This is very heavy and gooey and usually too much work for a mixer.

Fill a large pot 3/4 full with water and bring to a boil.

Using a generous amount of flour on your hands, scoop a handful of the potato mixture into your hands and form into a ball. Place each dumpling on a cookie sheet for an easy transfer to the boiling water. (Recipe makes 20-24 golf ball size dumplings)

Once water reaches a rolling boil, gently add each dumpling and continue to boil until the dumplings float.

Remove the dumplings from the water using a slotted spoon or strainer spoon and place in a serving dish.

Best served hot with gravy or sauerkraut or tossed with sauteed onions and bacon.