Potato Dumplings

1. 1

   The day before, boil potatoes with the skins on until tender. Cook enough to make at least 6 cups cold riced potatoes. Peel the potatoes, and rice them. Refrigerate them until needed.

2. 2

   Brown 2 to 3 pieces of bread in butter for croutons. Cut into small pieces, and let cool.

3. 3

   Combine riced potatoes, 5 or 6 beaten eggs, salt, and flour. Add croutons, and mix together. The mixture should stick together. Too much flour will make them heavy.

4. 4

   Form into balls about the size of tennis balls. Drop into boiling water in a large pot. Cover and cook for 10 minutes. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.