Potato Dumplings

1. 1

   Boil potatoes in their jackets until soft.

2. 2

   Remove skins and press potatoes through a ricer.

3. 3

   Add salt, eggs, flour, 2/3 cup bread crumbs and nutmeg.

4. 4

   Mix thoroughly.

5. 5

   Form mixture into dry balls about the size of walnuts (if mixture is too moist, add more bread crumbs).

6. 6

   Drop balls into boiling, salted water.

7. 7

   When balls come to the surface, boil, uncovered, for 3 minutes.

8. 8

   Remove one from liquid and cut open.

9. 9

   If center is dry, they are sufficiently cooked.

10. 10

    Remove balls from liquid.

11. 11

    Serve with gravy, mushroom sauce or onion sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.