German Potato Dumplings

• 6 medium baking potatoes (about 2 lbs)
• 1 cup flour
• 3 tablespoons fine dry breadcrumbs
• 1 teaspoon baking powder
• 1 teaspoon salt (or to taste)
• 1 tablespoon fresh parsley or 1 teaspoon dried parsley
• 1/4 teaspoon nutmeg
• black pepper
• 2 eggs, slightly beaten
• 10 onion-flavored croutons
• all-purpose flour, for rolling
• 6 cups boiling water
• 2 teaspoons salt
• 3 tablespoons butter
• 1/2 cup fine dry breadcrumb

1. Cook unpeeled potatoes in a small amount of boiling, salted water (about 30 minutes), or until tender, but not mushy; peel potatoes while still warm (but not hot).
2. Coarsely mash with a potato masher or use a potato ricer.
3. In a small bowl, combine 1 cup flour with 3 tablespoons bread crumbs, baking powder, 1 teaspoon salt, parsley, nutmeg and pepper; add to the potatoes, toss/mix until well blended. Stir in the eggs.
4. Using floured hands, shape the potato mixture into 10 balls; insert a crouton into the center of each ball.
5. Lightly dust the balls with flour (so they won't stick).
6. In a Dutch oven, combine 6 cups boiling water and 1 tsp salt.
7. With a spoon carefully drop dumplings into water.
8. Cover, and simmer dumplings for about 20 minutes, or until a toothpick inserted in the dumpling, comes out clean (DO NOT LIFT COVER!).
9. Remove dumplings with a large slotted spoon to a platter.
10. In a saucepan, heat and stir butter until browned; stir in the 1/2 cup bread crumbs, sprinkle over dumplings.

baking potatoes, flour, breadcrumbs, baking powder, salt, parsley, nutmeg, black pepper, eggs, onion, flour, boiling water, salt, butter, breadcrumb

Taken from www.food.com/recipe/german-potato-dumplings-88656 (may not work)