Ingredients
5 to 6 medium potatoes5 tablespoons all-purpose flour1 egg, lightly beaten1-1/2 teaspoons salt1/4 teaspoon ground nutmeg2 slices white bread, toasted1/3 cup mashed potato flakes, optionalMelted butter and toasted bread crumbs, optional
Preparation
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain. Refrigerate for 2 hours or overnight.
Peel and grate potatoes. In a large bowl, combine the flour, egg, salt and nutmeg. Add potatoes and mix until a stiff batter is formed, adding additional flour if necessary.
Slice toasted bread into 24 squares, 1/2-in. each; shape 2 tablespoons of the potato mixture around two bread squares, forming a 2-in. ball.
In a large stock pot, bring salted water to a boil; add the test dumpling. Reduce heat; cover and simmer for 15-20 minutes or until dumpling is no longer sticky in the center.
If test dumpling falls apart during cooking, add the mashed potato flakes to the batter. Let batter sit for 5 minutes; form remaining dumplings. Add to boiling water; return to a boil and follow the same cooking procedure.
Remove dumplings with a slotted spoon to a serving bowl. If desired, drizzle with butter and sprinkle with crumbs.
