Potato Dumplings
James Belling, Nekoosa

6–8 medium baking potatoes 1-1/4 cups flour 2 eggs 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. Serves 8.

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.