Serves: 6
Total Calories: 120
Cook potatoes in salted water just until tender drain. Refrigerate for 2 hours or overnight. Peel and grate potatoes. In a bowl, combine the flour, egg, salt and nutmeg. Add potatoes and mix until a stiff batter is formed, adding additional flour if necessary. Slice toasted bread into 24 squares, 1/2 in. each shape 2 tablespoons of the potato mixture around two bread squares, forming 2-in. balls. In a large kettle, bring salted water to a boil add the dumplings. Return to a boil reduce heat. Cover and simmer for 15-20 minutes or until dumplings are no longer sticky in the center. Remove with a slotted spoon to a serving bowl. If desired, drizzle with butter and sprinkle with crumbs.
© Copyright Reiman Publications, 1993-1997
This Potato Dumplings recipe is from the Taste of Home Family Favorites Cookbook. Download this Cookbook today.
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