James Belling, Nekoosa
6–8 medium baking potatoes
1-1/4 cups flour
1 tsp. salt
1/4 tsp. nutmeg
2 Tbsp. margarine
3 slices stale bread, cut into cubes
Cook potatoes in water until tender.
Cover and refrigerate 12–24 hours. Finely chop or
mash cooked potatoes. In a medium bowl, combine potatoes,
eggs, salt, flour, and nutmeg to form a firm but light
paste. If mixture is too wet, add flour as needed. Melt
margarine in a skillet; sauté bread cubes until
golden brown. Working with well-floured hands, form the
smooth paste into a roll about 2-1/2 inches in diameter.
Cut roll into 8–10 pieces. Form pieces into dumplings
enclosing a few cooked breadcubes into their centers.
Bring a large kettle of salted water to a boil. Add dumplings
to the water; do not over-crowd. Simmer about 15 minutes.
Dumplings are done when they begin to float. Remove from
water with a slotted spoon and drain well. Serve immediately.
Note: We like them
with grilled pork chops and red cabbage with apples. Also
good with traditional German food such as roast beef,
goulash, or pork loin.