Ingredients:
9 medium potatoes
1 teaspoons salt
3 eggs, well beaten
1 cup flour
2/3 cup plus 1/2 cup fine dry bread crumbs, divided
1/2 teaspoon ground nutmeg
1 cup butter
1 to 2 tablespoons chopped onion
Directions:
Scrub potatoes and cook in their jackets until soft. Cool slightly, then peel and put potatoes through ricer into bowl. Thoroughly mix in salt, eggs, flour, 2/3 cup bread crumbs and nutmeg.
Form mixture into balls, almost as large as a tennis ball. If mixture is too moist, add more bread crumbs. Drop dumplings (do in batches if needed) into large stock pot of boiling salted water. When they come to surface, allow them to boil another five to seven minutes. Remove one from liquid and cut open; if center is dry, they are sufficiently cooked. When done, remove from liquid to hot serving platter.
In medium skillet, brown butter. Add remaining 1/2 cup bread crumbs and onions and cook until onions are lightly browned, three to five minutes. Pour butter mixture over dumplings on serving plate. Recipe makes 12 to 15 dumplings.
