- 3 c. riced potatoes (2-3 medium-sized potoatoes)
- 1 egg
- 1/2 c. sifted flour
- 1/2 tsp. salt
- 1/4 tsp pepper
- 1/8 tsp. nutmeg
- 24 browned croutons
Mix riced (diced) potatoes with unbeaten egg, four, and seasonings. Mix well and chill 20 mins. Divide dough in 12 portions and wrap each portion arount two croutons.
Drop dumplings on gently cooking stew. Cook uncovered 15 minutes, basting frequently with the stew.
P.S. Cook in boiling salted water in a pot with a tight fitting lid 15 mins.