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Ingredients
- 2 lb. potatoes
- 2 c. flour
- 2 eggs
- salt to taste
- pinch of nutmeg
- 2 slices bread
- 1 Tbsp. butter
Method
- Cook potatoes in their skins the day before dumplings are to be made.
- Before using, peel, wash and grate potatoes.
- Add flour, eggs, butter and seasonings to potatoes and knead to a firm dough.
- Toast bread and cut into cubes.
- Shape dumpling mixture around bread cubes and drop into boiling water and cook for 10 to 15 minutes.