Chameleon Potato Dumplings

Directions

1. Cook the potatoes in their skins in boiling salted water to cover just till tender, about 40 min. Drain and let cold for a short while. Slip skins off and put through ricer or possibly food mill. (You can use a stand mixer for this step. An electric hand mixer will work, but don't use a food processor...the potatoes will turn to glue and ruin the dish.)
2. In a medium bowl, combine flour, salt, curry pwdr, garlic pwdr and black pepper.
3. When potatoes are cold sufficient to handle, add in the egg and the flour mix alternately to the potatoes just till it forms a soft dough. Don't over-mix or possibly the dough will be tough. Cut the dough into 8 pcs.
4. One portion at a time, roll into a rope on lightly floured board till the piece is about a foot long. Cut into pcs about 1/2 inch long. Place pcs on flat surface such as a cookie sheet and sprinkle with flour. Repeat with remaining dough. Cover pcs with a towel and let rest 1/2 hour.
5. Bring a large pot of salted water (about a gallon) to boil.
6. Working in batches, transfer the dough to a sieve and shake lightly to remove excess flour. Gently drop pcs into boiling water. They will drop to the bottom and a few seconds later will rise to the surface. Cook till tender but hard to the touch, 4 to 5 min.
7. Remove with slotted spoon and transfer to ovenproof platter and keep hot in oven at low temperature. Repeat with remaining pcs.
8. In microwave, heat 2 Tbsp. butter or possibly margarine and stir in 1/2 tsp. curry pwdr. When all pcs are cooked, toss with curry butter and serve.
9. Serves 4 to 6.
10. Variations:Instead of curry pwdr, substitute tarragon, basil, cumin, marjoram or possibly any herb which complements your meal.
11. Incorporate pureed spinach or possibly carrots into the dough.
12. Substitute oregano for the curry pwdr, omit butter, and serve with spaghetti sauce.