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Foodgeek: |
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Rating: |
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Servings: |
6 to 8 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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5 to 6 md. potatoes
5 tbsp. all-purpose flour
1 egg, beaten
1-1/2 tsp. salt
1/4 tsp. ground nutmeg
2 slices white bread, toasted
Butter or margarine, melted and
Toasted bread crumbs (optional)
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Directions:
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Cook potatoes in salted water just until tender; drain. Refrigerate for 2 hours or overnight. Peel and grate potatoes. In a bowl, combine the flour, egg, salt and nutmeg. Add potatoes and mix until a stiff batter is formed ,adding additional flour if necessary. Slice toasted bread into 24 squares, 1/2-inch each; shape 2 Tablespoon of the potato mixture around two bread squares, forming 2-inch balls. In a large kettle, bring salted water to a boil; add the dumplings. Return to a boil; reduce heat. Cover and simmer for 15-20 minutes or until dumplings are no longer sticky in the center. Remove with a slotted spoon to a serving bowl. If desired, drizzle with butter and sprinkle with crumbs.
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