- 2 pounds potatoes
- 2 cups flour
- 2 eggs
- 2 slices bread, cubed
- 1 tablespoon butter
- Cook potatoes in skins the day before making.
- The next day, peel and mash potatoes or put through a potato ricer.
- Add flour, eggs and seasoning, and knead to a firm dough.
- Sauté bread pieces in butter, then form pieces of dough into dumplings, enclosing
a few sauteed bread cubes in center of each dumpling.
- Shape and drop into boiling, salted water and cook for 10 to 15 minutes.