Chameleon Potato Dumplings

• 1-1/2pounds medium potatoes, unpeeled
• 1-3/4 cups flour (approximately)
• 1 teaspoon salt
• 1/2 teaspoon curry powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground black pepper
• 1 large egg, beaten (or 2 egg whites or 1/2 carton Egg Scramblers)

Slip skins off and put through ricer or food mill. (I used my stand mixer for this step. An electric hand mixer will work, but do not use a food processor...the potatoes will turn to glue and ruin the dish.)

In a medium bowl, combine flour, salt, curry powder, garlic powder and black pepper.

When potatoes are cool enough to handle, add the egg and the flour mixture alternately to the potatoes just until it forms a soft dough. Do not overmix or the dough will be tough.

Cut the dough into 8 pieces.

One portion at a time, roll into a rope on lightly floured board until the piece is about a foot long.

Cut into pieces about 1/2-inch long.

Place pieces on flat surface such as a cookie sheet and sprinkle with flour. Repeat with remaining dough.

Cover pieces with a towel and let rest 1/2 hour.

Bring a large pot of salted water (about a gallon) to boil.

Working in batches, transfer the dough to a sieve and shake lightly to remove excess flour.

Gently drop pieces into boiling water. They will drop to the bottom and a few seconds later will rise to the surface.
Cook until tender but firm to the touch, 4 to 5 minutes.

Remove with slotted spoon and transfer to ovenproof platter and keep warm in oven at low temperature. Repeat with remaining pieces.

In microwave, melt 2 tablespoons butter or margarine and stir in 1/2 teaspoon curry powder.

When all pieces are cooked, toss with curry butter and serve.

Serves 4 to 6.

Variations:

Instead of curry powder, substitute tarragon, basil, cumin, marjoram or any herb that complements your meal.

Incorporate pureed spinach or carrots into the dough.

Substitute oregano for the curry powder, omit butter, and serve with spaghetti sauce.

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