Serves: 15
Total Calories: 107
For croutons, melt butter in a small skillet brown bread cubes. Set aside. In a saucepan, boil potatoes in water to cover until tender. Cool rice potatoes and place in a large bowl. Add flour, baking powder, salt and nutmeg. Stir in eggs beat until mixture holds its shape. With lightly floured hands, shape about 2 tablespoons dough into a ball, placing a few croutons in center of each ball. Repeat with remaining dough and croutons. Refrigerate for 1 hour. Drop dumplings into boiling salted water (2 teaspoons salt to 1 quart water). Simmer, uncovered, for 10 minutes. Drain. Melt butter in a small skillet cook and stir the bread crumbs until lightly browned. Sprinkle over dumplings.
© Copyright Reiman Publications, 1993-1997
This Barbara's Potato Dumplings recipe is from the Taste of Home Family Favorites Cookbook. Download this Cookbook today.
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