Potato Dumplings


  • 2 pounds potatoes
  • 2 cups flour
  • 2 eggs
  • Salt
  • Nutmeg
  • 2 slices bread, cubed
  • 1 tablespoon butter


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