German Potato Dumplings - cooking recipe

Ingredients

6 medium baking potatoes (about 2 lbs)
1 cup flour
3 tablespoons fine dry breadcrumbs
1 teaspoon baking powder
1 teaspoon salt (or to taste)
1 tablespoon fresh parsley or 1 teaspoon dried parsley
1/4 teaspoon nutmeg
black pepper
2 eggs, slightly beaten
10 onion-flavored croutons
all-purpose flour, for rolling
6 cups boiling water
2 teaspoons salt
3 tablespoons butter
1/2 cup fine dry breadcrumb

Preparation

Cook unpeeled potatoes in a small amount of boiling, salted water (about 30 minutes), or until tender, but not mushy; peel potatoes while still warm (but not hot).
Coarsely mash with a potato masher or use a potato ricer.
In a small bowl, combine 1 cup flour with 3 tablespoons bread crumbs, baking powder, 1 teaspoon salt, parsley, nutmeg and pepper; add to the potatoes, toss/mix until well blended. Stir in the eggs.
Using floured hands, shape the potato mixture into 10 balls; insert a crouton into the center of each ball.
Lightly dust the balls with flour (so they won't stick).
In a Dutch oven, combine 6 cups boiling water and 1 tsp salt.
With a spoon carefully drop dumplings into water.
Cover, and simmer dumplings for about 20 minutes, or until a toothpick inserted in the dumpling, comes out clean (DO NOT LIFT COVER!).
Remove dumplings with a large slotted spoon to a platter.
In a saucepan, heat and stir butter until browned; stir in the 1/2 cup bread crumbs, sprinkle over dumplings.