A dumpling usually is round br it ordinarily is found br in homes south of the Baltic Sea br and North of Alpine scenery. br One takes a few good looking spuds br then washes hands and pots in suds. br Peeling is followed by the grater br while water's boiling until later br when all the little dumplings dive br into the pot as if alive. br Once grated all the pulp is placed br inside a heavy bag in haste. br Two men (if they are of a mind) br and strong as well as so inclined, br take up positions vis-à-vis br just touching at each well-flexed knee. br And then they squeeze the spuds with force br both to the right, of course, of course. br That way the juice is separated br from all the freshly peeled and grated br the pulp, and after many tries br the housewife comes and says: 'You guys, br we have admired at great length br your biceps, triceps, well, your strength. br But now it's time to cook the lot br as you can see the stove is hot.' br For twenty minutes they will swim br each dumpling round and very trim, br then, as by magic they will rise br one at a time, as a surprise. br That is the way of old tradition br and over time, each repetition br confirms that Grandma did know best br each Sunday dumpling meal was blessed.