Potato Dumplings

By MaryGladys

Ingredients

• 5 to 6 medium potatoes
• 5 Tbs all-purpose flour
• 1 egg, lightly beaten
• 1-1/2 tsp salt
• 1/4 tsp ground nutmeg
• 2 slices white bread, toasted
• 1/3 cup mashed potato flakes, optional
• Melted butter and toasted bread crumbs, optional

Details

Servings 1

Preparation

Step 1

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain. Refrigerate for 2 hours or overnight.

Peel and grate potatoes. In a bowl, combine the flour, egg, salt and nutmeg. Add potatoes and mix until a stiff batter is formed, adding additional flour if necessary. Slice toasted bread into 24 squares, 1/2-in. each; shape 2 tablespoons of the potato mixture around two bread squares, forming a 2-in. ball.

In a large kettle, bring salted water to a boil; add the test dumpling. Reduce heat; cover and simmer for 15-20 minutes or until dumpling is no longer sticky in the center.

If test dumpling falls apart during cooking, add the mashed potato flakes to the batter. Let batter sit for 5 minutes; form remaining dumplings. Add to boiling water; return to a boil and follow the same cooking procedure.

Remove dumplings with a slotted spoon to a serving bowl. If desired, drizzle with butter and sprinkle with crumbs