|Bread slice||2 , cut in 1/2 inch cubes|
|Butter/Margarine||1 1⁄2 Tablespoon|
|Egg||1 , well beaten|
|Potatoes||6 , mashed or riced and cooled|
|White pepper||1⁄8 Teaspoon|
|Cornstarch||1⁄4 Cup (4 tbs)|
|All purpose flour||3⁄4 Cup (12 tbs)|
1. Brown bread cubes lightly on all sides in heated butter in a large skillet; set aside.
2. Whip egg into cooled mashed potatoes until fluffy. Stir in salt, pepper, and cornstarch. Mix in enough flour to make a soft dough.
3. Break off pieces of dough and shape into 1-inch balls. Poke one of the bread cubes into the center of each ball.
4. Drop dumplings into boiling salted water (2 quarts water and 2 teaspoons salt), only as many as will lie uncrowded one layer deep. Cook about 5 minutes, or until dumplings rise to surface. Using a slotted spoon, remove dumplings; drain over water a few seconds. Put into a heated serving dish.