Potato Dumplings - cooking recipe

Ingredients

3 pounds russet potatoes
2 eggs
1 c. all-purpose flour, divided
1/2 c. dry bread crumbs
1 tsp. salt
1/4 tsp. ground nutmeg
dash pepper
minced fresh parsley, optional

Preparation

Place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until tender. Drain well. Refrigerate for 2 hours or overnight. Peel and grate potatoes. In a bowl, combine the eggs, 3/4 c. flour, bread crumbs, salt, nutmeg, and pepper. Add potatoes; mix with hands until well blended. Shape into 1-1/2 inch balls; roll in remaining flour.