German Potato Dumplings

1. 1

   Cook unpeeled potatoes in a small amount of boiling, salted water (about 30 minutes), or until tender, but not mushy; peel potatoes while still warm (but not hot).

2. 2

   Coarsely mash with a potato masher or use a potato ricer.

3. 3

   In a small bowl, combine 1 cup flour with 3 tablespoons bread crumbs, baking powder, 1 teaspoon salt, parsley, nutmeg and pepper; add to the potatoes, toss/mix until well blended. Stir in the eggs.

4. 4

   Using floured hands, shape the potato mixture into 10 balls; insert a crouton into the center of each ball.

5. 5

   Lightly dust the balls with flour (so they won't stick).

6. 6

   In a Dutch oven, combine 6 cups boiling water and 1 tsp salt.

7. 7

   With a spoon carefully drop dumplings into water.

8. 8

   Cover, and simmer dumplings for about 20 minutes, or until a toothpick inserted in the dumpling, comes out clean (DO NOT LIFT COVER!).

9. 9

   Remove dumplings with a large slotted spoon to a platter.

10. 10

    In a saucepan, heat and stir butter until browned; stir in the 1/2 cup bread crumbs, sprinkle over dumplings.

No additional tips available.