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1
Trim crusts off bread and save them for another use.
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2
Cut bread into 1/2-inch cubes and fry in butter and oil mixture until golden brown, transfer to paper towel to dry.
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3
Cook scrubbed, unpeeled potatoes in large pot of boiling salted water until tender, about 45 minutes.
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4
Drain.
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5
Cool slightly.
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6
Peel.
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7
Cut potatoes into large pieces.
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8
Refrigerate until cold, about 30 minutes.
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9
Mash potatoes with fork or run through ricer into large bowl.
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10
Mix in salt and nutmeg.
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11
Add 1/2 cup flour and cornstarch.
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12
Using hands, knead mixture in bowl until smooth dough forms, adding more flour by tablespoonfuls if dough is sticky.
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13
Mix in egg.
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14
Form dough into balls, using 1/4 cupful for each.
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15
Insert bread cube into center of each dumpling; roll dumpling between palms to enclose bread cube completely and form smooth balls.
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16
Working in batches, cook dumplings in large pot of nearly boiling salted water 10-15 minutes (or until dumplings rise to top).
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17
Using slotted spoon, transfer dumplings to large bowl.
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18
Keep covered with a damp kitchen towel as remaining dumplings are cooked.
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19
You should place no more than 4-5 dumplings in your pot at any one time in order to prevent them from sticking together or touching during cooking, which will cause them to fall apart.
