Miniature Potato Dumplings with Sage and Chives

• 1 pound potatoes
• 1 1/2 cups unbleached white flour (plus a little extra)
• 1 teaspoon salt (plus a little extra to sprinkle on later)
• 2 to 3 tablespoons milk
• 1 to 2 tablespoons butter for sauteing
• Dried rubbed sage
• Minced fresh or freeze-dried chives

1. Boil the potatoes in plenty of water until soft.
2. Drain, and set aside to cool.
3. When they are cool enough to comfortably handle, peel the potatoes with a sharp paring knife, and rice them in a ricer or the grating attachment of a food processor.
4. (You should have about 3 cups cooked, riced potatoes.)
5. Transfer to a medium-sized bowl.
6. Add 1 1/2 cups flour and 1 teaspoon salt to the potatoes.
7. Mix first with a spoon and then with your hand to make a dough.
8. Add the milk a little at a time as needed, so the dough becomes soft and workable.
9. You want it pliable but not sticky.
10. Put up a large pot of salted water to boil.
11. Meanwhile, lightly flour a clean, dry surface.
12. Turn out the dough and push it together with your hands, but dont otherwise knead.
13. Divide the dough in two, and roll each piece until it is about 1/2 inch thick.
14. Use a plain dinner knife to cut 1-inch squares (or diamonds, or triangles, or rhomboids, or whatever).
15. When the water boils, turn it down to a simmer, and add as many pieces of dough as will fit without crowding.
16. They will soon rise to the surface of the simmering water.
17. Cook them for 3 minutes, then scoop them out with a strainer or a slotted spoon and put them on a plate.
18. Continue with another batch until all the dumplings are poached.
19. At this point, they can be stored in an airtight container in the refrigerator for up to 3 days.
20. Heat a large nonstick skillet and add about a tablespoon of butter.
21. When it is melted, add as many dumplings as will comfortably fit in a single layer and sprinkle lightly with salt.
22. Lower the heat to medium, and saute the dumplings on one side for 8 to 10 minutes, or until golden brown.
23. Sprinkle with the sage and chives, and turn the dumplings over.
24. Saute another 8 to 10 minutes, then transfer to a plate lined with paper towels.
25. Serve as soon as possible.

potatoes, unbleached white flour, salt, milk, butter, sage, chives

Taken from www.cookstr.com/recipes/miniature-potato-dumplings-with-sage-and-chives (may not work)