Spicy Potato Dumplings
|All purpose flour||5 Tablespoon|
|Egg||1 , beaten|
|Ground nutmeg||1⁄4 Teaspoon|
|White bread slice||2 , toasted|
|Mashed potato flakes||1⁄3 Cup (5.33 tbs)|
|Melted butter/Margarine||1 Tablespoon (for drizzling on top) (Optional)|
|Toasted bread crumbs||2 Tablespoon (for sprinkling on top) (Optional)|
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 a 2-in.ball.
In a large kettle, bring salted water to a boil; add the test dumpling.
Reduce heat; cover and simmer for 15-20 minutes or until dumpling is no longer sticky in the center.
If test dumpling falls apart during cooking, add the mashed potato flakes to the batter.
Let batter sit for 5 minutes; form remaining dumplings.
Add to boiling water; return to a boil and follow the same cooking procedure.
Remove dumplings with a slotted spoon to a serving bowl.
If desired, drizzle with butter and sprinkle with crumbs.