Potato Dumplings - cooking recipe

Ingredients

6 medium size (about 2 lb.) potatoes
1 1/2 Tbsp. butter
1 slice toasted bread
2 qt. water
2 tsp. salt
1 egg, well beaten
1 tsp. salt
1/8 tsp. white pepper
2/3 c. sifted all-purpose flour
1/4 c. cornstarch
melted butter

Preparation

Wash, peel and cook potatoes for about 30 minutes or until they are tender when pierced with a fork.
Drain.
Dry potatoes by shaking pan over low heat.
Mash potatoes thoroughly.
Set aside to cool completely.
Meanwhile, melt butter in a large heavy skillet on low heat.
Cut bread into 1/4 to 1/2 inch cubes.
Put cubes in skillet and stir until all sides are coated and browned.
Set aside.
Bring water and salt to boil in a large heavy saucepan. When potatoes are cool, whip egg in until fluffy; add a mixture of 1 teaspoon salt and pepper.
Add the cornstarch and half of the flour.
Add enough of the remaining flour to make a soft dough. Break off pieces of the dough and shape into balls about 1 inch in diameter.
Poke a bread cube into center of each ball.
Drop dumplings into the boiling water.
Cook only one layer of dumplings at a time.
Cook them 5 minutes, or until they rise to the waters surface.
Carefully remove them with a slotted spoon so they drain over the water.
Put dumplings into a warm serving dish and serve with melted butter.
Makes about 18 dumplings.