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