2 Tblsp. butter
2 slices white bread with crusts removed, cubed
3.5 cups riced, cooked potatoes (approx. 5 medium)
1 cup all purpose flour
1 1/2 tsp. salt
1/8 tsp. white pepper
1/8 tsp. nutmeg
2 eggs, beaten
4 qts. water
2 tsp. salt
2 tsp. butter
2 Tblsp. dry bread crumbs
Melt 2 Tblsp. butter in an 8-in. skillet. Cook bread cubes in butter over
medium heat, stirring frequently, until golden brown.
Mix potatoes, salt pepper and nutmeg. Stir in eggs. Beat until dough holds its shape.
Flour hands lightly. Shape about 2 Tblsp. dough into a ball. Press hole in center with fingertip. Drop
4 bread cubes in hole and seal. Repeat with remaining dough and cubes.
Heat water and 2 tsp. salt to a boil in a 6 to 8 quart Dutch Oven. Drop dumplings in boiling water.
Stir once or twice. Reduce heat and simmer uncovered 12 to 15 minutes until dumplings are done. Remove
with slotted spoon.
Meanwhile, melt 2 tsp. butter in skillet. Stir bread crumbs in butter until butter is absorbed. Reserve.
