Dumplings (for soup)

1 lb margarine (2 cups)
1 litre water
1 ½ tsp salt
1 lb flour (2 ½ cups)
8 – 10 eggs (this recipe can be halved using 4 to 5 eggs)
1 ½ tsp potato flour

Place dough into a large pastry bag without a tip. Bring a small amount of water (3 to 4 inches) and ½ tsp of salt to a boil. Squeeze the pastry from the bag, cutting dough, as you go, with a knife into ¼ inch pieces. Dipping the knife into the water in the pot helps to prevent the dough from sticking to the knife.

Bring the water to almost a simmer; DO NOT BOIL. Cook until the dumplings float to the top (taste to be sure they are cooked through). Remove with a slotted spoon and place in a bowl of cold water. Remove dumplings from cold water into a strainer and drain well. Add to soup.

Dumplings are suitable for freezing for a very long time. Freezing: place on a lightly floured cookie sheet, making sure dumplings do not touch, and place in freezer. Once frozen, place in plastic bags, seal tightly and return to freezer for future use.

Meat Dumplings

Ground pork – grind fine 3 times
Lots of onions – grind in blender
Salt/pepper
Bit of flour
Eggs water  

½ Batch

½ lb margarine (1 cup)
500 ml water
1 tsp salt
½ lb flour (1 ¼ cup)
4 -5 eggs
¾ tbsp potato flour