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     I've been very disappointed trying to make a boiled potato dumpling
for soup, substituting the small amount of flour in the regular recipe
with rice flour; they disintegrate and go through the strainer when done.
     I just found this older recipe for a baked potato knish that came
out fine with the original recipe. (Makes me think I should try
substituting potato flour in the dumplings , where I've tried with the
rice flour)! Here goes:

     POTATO KNISHES

1 large onion minced                               3 eggs, slightly beaten
1 cup chicken fat (I used 1/2 margerine)           1 1/2 tsp salt
4 cups mashed potatoes                             1/4 - 1/2 tsp pepper
1/2 cup potato flour


     Saute onion in 4 Tbl chicken fat (I used 1/2 margerine and 1/2
chicken fat) and cool.
Add 1/2 tsp salt and 1/4 tsp pepper. Knead together remaining
fat,potatoes, potato flour, eggs, salt and pepper. Using potato flour on
rolling pin and board, roll out and cut into 2 inch squares. Place a tsp
browned onions on each, fold and pinch edges together. Place on a greased
baking sheet. Bake in a preheated oven at 375-400 degrees F for 25-35
minutes, (depending on actual size, as mine varied).
     The recipe as written makes about two dozen. These taste best when
warm. Enjoy!

Lynn Samuel
Omaha, NE USA