POTATO DUMPLINGS: (courtesy of Food Network, click link for full recipe)

Mix instant potatoes for 6 servings
2 eggs
2 to 3 cups flour, plus more for kneading
1 teaspoon baking powder

Combine dumpling ingredients well. Put out on floured bread board and knead more flour in until stiff-like bread dough and it isn’t sticky to your hands. Break off small pieces and form into flat balls, drop into rapidly boiling water. Bring back to a boil and cook 10 to 15 minutes. Cut 1 and if it isn’t sticky inside, they are done. NOTE: If you have more people – say 8 – mix potatoes for 8 and add more flour; for 10 or more, add 3 eggs and more flour. Prep time–10 to 20 minutes depending on how much kneading you have to do to get the dough not sticky. Cooking time – about 20 to 25 minutes or until the dumplings aren’t doughy and sticky on the inside Yield: 10 to 12 dumplings

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Okay, I’d argue that was open to interpretation. How was I supposed to know they meant “mix up everything you need for 6 servings of instant potatoes”. I didn’t include the milk, water, butter or salt. I did NOT make the potatoes themselves.

2 2/3 cups of dry potato mix + 2 cups of flour + 2 eggs = a dry mealy mess!

I was ready to put a comment on Foodtv.com about what a mess I was making…I added an extra egg, some milk and managed to get to the “kneading” portion of the recipe.

The dumplings are now boiling and I’m sure they’ll be bland as hell…no butter, no salt. Ugh.