Pan Fried Potato Dumplings

I make these with russet potatoes
flour and ground black pepper.
Fried in bacon grease for flavor.
The secret in getting these crispy
on the outside and creamy on the inside
is to let the dumplings air dry before frying.

Ingredients:
6 russet potatoes
water
salt to taste
1-1/2 cups flour
1 teaspoon black pepper
bacon grease for frying
apple sauce on the side

Directions:
Peel potatoes and cut unto 2" pieces.
Place in a pot and cover with water.
Ass salt in water to taste.
Bring to a boil and cook potatoes
until just fork tender.
Pour flour to cover entire top of pot.
Cook until bubbles appear in flour.
Drain water and mash potatoes in pot.
Season with black pepper and stir.
Cover pot with plastic wrap directly
on top of potatoes and refrigerate overnight.
Remove and form potatoes into dumplings.
Any shape you desire to make.
Place dumplings on a baking sheet
to air dry for about 1 hour.
Heat a frypan with bacon grease.
Fry dumplings to brown on both sides.
Remove to drain on paper towels.
Serve warm with apple sauce on the side.