Recipe: Potato Dumplings

recipelink.com Chat Room Recipe Swap - 2001-06-21
From: Kelly~WA

Potato Dumplings
Yield 6-8 servings

5-6 medium potatoes
5 Tablespoons all-purpose flour
1 egg, beaten
1 1/2 teaspoons salt
1/4 teaspoon ground nutmeg
2 slices white bread, toasted
butter or margarine, melted
toasted breadcrumbs (optional)

Cook potatoes in salted water just until tender; drain. Refrigerate for 2 hours or overnight. Peel and grate potatoes.

In a 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-inch each. Shape 2 Tablespoon of the potato mixture around two bread squares, forming 2-inch balls.

In a large kettle, bring salted water to a boil; add the dumplings. Return to a boil; reduce heat. Cover and simmer for 15-20 minutes or until dumplings are no longer sticky in the center.

Remove with a slotted spoon to a serving bowl. If desired, drizzle with butter and sprinkle with breadcrumbs.