1. Boil batata

Cup of Yum
1. Peel and cut batatas into chunks. Boil in unsalted water until it is very soft (think boiled potato-soft).

2. Prepare dough

1. Mix batata, ½ teaspoon of salt, butter, egg, and ¼ cup of flour in the food processor until you obtain a smooth dough. Remove from the bowl and place it on a clean counter dusted with flour. Knead until you obtain a smooth dough that doesn't stick too much to your hands, if the dough is too wet, work in extra flour by the tablespoon until it is no longer too sticky (it will still be somewhat sticky though). Cover in plastic film and let it rest for 10 minutes.

3. Make domplines

1. Grease a tray where you'll place the finished dumplings, and grease your hands. Make balls 1 inch [2.5 cm] in diameter, then work with the palms of your hands until they are elongated and about ½" [1.5 cm] thick (they'll puff up when boiled).

4. Cook the domplines

1. Once you've finished shaping the dumplings, heat over medium heat 3" of water [10 cm] in a pot large enough to fit all the dumplings with room to spare. Add the remaining salt to the water. When it breaks the boil, carefully lower the dumplings into the water keeping them from touching each other. Once the dumplings start floating, cook for two more minutes. Cut one and test for doneness, boil two more minutes if necessary. Remove from the water with a slotted spoon.

5. Serve

1. Serve right away. My preferred choices for this are either bacalao guisado (with no potato), arenque guisado, or "pica pica" (spicy canned sardines) and a few avocado wedges.