Potato Dumplings(Serve With Sauerbraten, If Desired) - cooking recipe

Ingredients

8 to 10 medium potatoes
2 eggs, lightly beaten
1 c. fine bread crumbs
1/3 c. flour
1 tsp. salt
1/2 tsp. pepper
flour (for dredging)

Preparation

Cook potatoes for mashing and cool.
You should have about 3 cups.
Refrigerate 1 hour to chill.
Combine in large bowl mashed potatoes, eggs, bread crumbs, salt, pepper and flour.
Mix well until well combined.
Fill 1/3 cup with mixture.
Remove and form into a ball.
Dredge balls into flour lightly.
Fill wide saucepan with 4-inches lightly salted water and bring to a simmer.
Drop in the potato balls, a few at a time.
When they rise to the surface, cook 5 minutes longer.
Remove with a slotted spoon and keep warm. Makes 12 potato dumpling balls.