Satisfying and delicious potato dumplings. This is a must try recipe.

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These tasty potato dumplings are a nice change for potatoes.  Wash and boil your potatoes with the skins on. Be sure and let your potatoes cool before you peel and grate them.

In a large bowl, whisk your egg and slowly add the flour while stirring. Add your potatoes and onion and mix.

I use a potato masher to prepare my potatoes.

Make the dumplings by forming balls in your hand. Press a few bread cubes into the center and then close up, forming about a 3 inch ball. When forming the dumplings you will want to put some flour on your hands.  If the dumplings are too sticky, add a little flour. 

Place the dumplings in the refrigerator for about 10 minutes before you boil them.  This will help prevent them from breaking apart.

Put the dumplings into rapidly boiling water.  When they start bouncing to the top of the water they are just about cooked.  I find 8 minutes is perfect timing.

I use a strainer to lift the dumplings out and place them in a bowl.  Pour the melted butter over the dumplings and top with bread crumbs.  Enjoy!

Servings: 6
6 Russet Potatoes
1 egg, well beaten
2 pieces white bread toast, cut into croutons
Pinch of pepper
½ cup bread crumbs

1 to 1/1/2 cups all-purpose flour
1 tsp. grated onion
1 tbsp. salt
4 tbsp. butter

Boil potatoes. Peel and grate fine or use a food ricer. Mix potatoes with flour, egg, seasonings, and onion until soft and smooth. Form dough into balls the size of an egg, flatten, and fill center with 3 croutons. Work dough around croutons and roll into a dumpling. Cook dumplings in boiling salter water 8 to 10 minutes. Immediately take out of water, drain well, and pour melted butter with bread crumbs over dumplings.