Potato Dumplings(With Sauerbraten) - cooking recipe

Ingredients

6 medium Idaho potatoes
2 eggs, beaten
1 1/2 tsp. salt
1 c. croutons
3/4 c. flour
3/4 c. bread crumbs
1/8 tsp. nutmeg

Preparation

Boil potatoes in jackets; cool and peel.
Press through ricer onto towels to dry.
Dry for 1 hour.
Place all ingredients into a large bowl except croutons.
Shape into long roll about 1 1/2 inches in diameter.
Cut into pieces 1 1/2 inches long.
Place crouton into center of each.
Shape into small balls.
Cook in rapidly boiling water until they rise to the top, then simmer 3 to 4 minutes longer.
Serve with Dumpling Garnish.