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Potato Dumplings

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

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,

Printed from tasteofhome.com Jul 9, 2008

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Potato Dumplings cont.

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.

Yield: 10 servings.