Potato Dumplings

By forgetid

Ingredients

• 3 pounds russet potatoes
• 2 eggs
• 1 cup all-purpose flour, divided
• 1/2 cup dry bread crumbs
• 1 teaspoon salt
• 1/4 teaspoon ground nutmeg
• Dash pepper
• Minced fresh parsley, optional

Details

Servings 10
Adapted from tasteofhome.com

Preparation

Step 1

Place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until tender. Drain well. Refrigerate for 2 hours or overnight.
Peel and grate potatoes. In a bowl, combine the eggs, 3/4 cup flour, bread crumbs, salt, nutmeg and pepper. Add potatoes; mix with hands until well blended. Shape into 1-1/2-in. balls; roll in remaining flour.
In a large kettle, bring salted water to a boil. Add the dumplings, a few at a time, to boiling water. Simmer, uncovered, until the dumplings rise to the top; cook 2 minutes longer. Remove dumplings with a slotted spoon to a serving bowl. Sprinkle with parsley if desired.