Table of Contents
6 to 8 (medium size) potatoes
1/4 cup flour
1 tsp. salt
1/4 tsp. ground nutmeg
2 Tbsp. Margarine or butter
3 slices bread, cut into cubes
Cook potatoes in water until tender.
Cover and refrigerate for 12 to 24 hours.
Peel and finely chop cooked potatoes or mash thoroughly.
In a medium bowl, combine potatoes, flour, eggs, salt and nutmeg to form a firm but light paste. If the mixture is too moist add flour as needed. (This will keep the dumplings from falling apart during cooking)
Melt margarine in a large skillet.
Add bread cubes and saut? until golden brown.
Working with floured hands, form potato paste into a roll about 2 1/2 inches in diameter.
Cut the roll in 8 to 10 pieces.
Form pieces into dumplings putting a few sauteed bread cubes in the center of each dumpling.
Bring a large pot of salted water to a boil.
Add dumplings one at a time and simmer for about 15 minutes.
Dumplings are done when floating on top.
Remove dumplings with a slotted spoon drain well.