Recipe

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• croutons:
• 1/4 cup butter
• 3 slices dry bread, cut into small cubes
• dumplings:
• 4 medium potatoes, peeled and quartered
• 1 cup king arthur unbleached all-purpose flour
• 1 tsp baking powder
• 1 tsp salt
• 2 tsp ground nutmeg
• 2 eggs, lightly beaten
• 2 tsp butter
• 2 tbsp dry bread crumbs

• 1 For croutons, melt butter in small skillet; brown bread cubes. Set aside.
• 2 In a saucepan, boil potatoes in water to cover until tender. Cool; rice potatoes and place in a large bowl. Add the flour, baking powder, salt and nutmeg. Stir in eggs; beat until mixture holds it shape.
• 3 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.
• 4 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. Yield: 15 dumplings.