Ingredients

Instructions

  1. On day one cook and rice potatoes and put in the refrigerator.
  2. On the second day mix thoroughly with the remaining ingredients.
  3. Mold potato mixture firmly into small balls with croutons as center.
  4. (4 slices of bread, diced and toasted in butter provide enough croutons.) Molded dumplings are dropped into boiling salt water and cooked for 3 minutes.
  5. They are done when they rise to the surface.