Potato Dumplings - cooking recipe

Ingredients

6 medium potatoes
2 eggs, slightly beaten
3/4 c. flour
1/2 c. fine bread crumbs
1/4 tsp. nutmeg
2 tsp. salt

Preparation

Boil the potatoes with skins on.
When the potatoes are done, peel and put through a ricer.
Spread riced potatoes on a dish towel to remove moisture.
Put in a large bowl and sprinkle with salt. Add eggs, flour, bread crumbs and nutmeg.
Work together until mixture forms into dry balls.
If too wet, add more bread crumbs.
Roll into balls. Drop into salted boiling water. When balls rise to the surface of the water, reduce heat and simmer gently 3 to 5 minutes.
Take out one and cut it through the middle. The center should be dry, not soggy.
Remove balls from the water with a slotted or wire spoon.
Place on a hot platter. Don't boil too long or the balls will fall apart.