Grandma’S Potato Dumplings

1. 1

   Tear rolls into 1/2-in. pieces; place in a 15x10x1-in. baking pan. Drizzle with water and squeeze dry.

2. 2

   In a large skillet, heat oil over medium-high heat. Add torn rolls; cook and stir until lightly toasted, 1-2 minutes.

3. 3

   In a small bowl, combine potatoes, egg, nutmeg and bread. Add enough flour to achieve a shaping consistency. With floured hands, shape mixture into 3-in. balls.

4. 4

   Fill a Dutch oven two-thirds full with water; bring to a boil. Carefully add dumplings. Reduce heat; simmer, uncovered, until a toothpick inserted in center of dumplings comes out clean, 8-10 minutes. Meanwhile, in a small heavy saucepan, melt butter over medium heat. Heat until golden brown, 4-6 minutes.

5. 5

   Serve warm dumplings with butter.

No nutritional information available.

No additional tips available.