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Potato Dumplings
2 pounds potatoes
2 cups flour
2 eggs
Salt
Nutmeg
2 slices bread, cubed
1 tablespoon butter
Cook potatoes in skins the day before making. The next day, peel and mash potatoes or put through a potato ricer. Add flour, eggs and seasoning and knead to a firm dough.
Sauté bread pieces in butter, then form pieces of dough into dumplings enclosing a few sautéed bread cubes in center of each dumpling.
Shape and drop into boiling, salted water and cook for 10 to 15 minutes.
Potato Dumplings
2 pounds potatoes
2 cups flour
2 eggs
Salt
Nutmeg
2 slices bread
1 tablespoon butter
Cook potatoes in skins the day before making. The next day, peel and mash potatoes or put through a potato ricer. Add flour, eggs and seasoning and knead to a firm dough. Shape and drop into boiling, salted water and cook for 10 to 15 minutes.
