The potatoes are boiling now. My mother weighed them: just slightly over the two pounds required. Thanks for the fork/knife hint, jheem. I'd never eat a horse though I've eaten like one at times. The roast has been in the marinade crock for four days now, so it's full of flavor. The marinade tastes just as it should with that slight hint of ginger. I follow an old recipe that calls for leaving the roast in the refrigerator 12 hours and out for another 12, on and off, for four days, but I've heard that some marinate the roast for 36 days. Amazing. I don't have the patience to wait that long. Oh, and I decided to stuff each dumpling with freshmade croutons--three inside each--as one recipe creator suggested.