1Grate peeled raw potatoes fine, squeeze grated potatoes in cheesecloth until no juice remains, add the 2 beaten eggs , salt and breadcrumbs. Stir in flour..more flour may be needed as dough should be stiff, have a noodle texture. Drop noodle dough into boiling salted water until they float. Remove from boiling water, drain. In another skillet, saute the cut up 1-2 onions in butter. Add drained noodle balls to onion butter mixture and continue sauteing. Once noodle balls have sauted about 10 min in butter and onion mixture add a quart of stewed tomatoes. Simmer for 10-15 minutes for tastes to blend, add salt abd pepper to tadte.
2The potatoe dough may need more flour when mixting so it is noodle like. I had to add about a cup extra the ladt time i made..the more flour in dough the harder the noodle dumpling. If not enough flour is added you will have a pan if mush as the potatoe dumpling fall apart once they simmer in tomatoe juice.
Also the sauted onion and butter you may add onion to taste and if younotice when dumplings are suteing some are not getting into butter add morebutter as needed.
The same goes for stewed tomatoes, can add half stewed and half tomatoe juice so all dumplings are overed and let simmer long enough for flavors to blend.