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Potato Dumplings II

2 cups sliced potatoes (about 3 medium potatoes)
1/2 cup dry bread crumbs
1/8 teaspoon onion salt
1/4 teaspoon white pepper
1/2 teaspoon salt
Flour
Hard croutons

Boil potatoes; peel and put through ricer or coarse sieve. Add egg bread crumbs, onion salt, pepper and salt; mix well. Add 3 to 4 tablespoons flour to potato mixture until consistency is that of dough, but not too sticky. Roll into 1 1/2 inch balls, putting a hard crouton in center of each. Gently drop into rapidly boiling, salted water. Cook 8 minutes or until dumplings change in appearance and look fluffy.

Makes 16 to 18 dumplings.