German Potato Dumplings

• 2 buns (stale, dried out) or 1/2 French baguette (stale, dried out)
• 2 cups water
• 3 cups potatoes (cooked and riced or left over and grated)
• 1 teaspoon salt
• 4 -5 tablespoons flour
• 4 -5 tablespoons cream of wheat or 4 -5 tablespoons cornmeal
• 1/2 teaspoon nutmeg
• 1 egg
• parsley

1. Soak buns in bowl of water for about 30 minutes.
2. Meanwhile rice or grate potato using the fine grater into a medium bowl.
3. Squeeze all the water out of the soaked rolls and add to the grated potato.
4. Add the rest of the ingredients and using hands, mix together.
5. If dough is really sticky add a little more flour.
6. Wet your hands and form balls about 2 1/2 " in diameter.
7. Drop dumplings in a large pot of boiling water.
8. Once dumplings have floated to the top of the water let cook another 10 minutes.
9. Remove from the pot with slotted spoon.
10. Enjoy.
11. Added Note:
12. You might want to make extra.
13. These freeze very well.
14. Left overs are a great accompaniment to roast beef or pork ,just slice little less than 1/2 inch thick slices and brown in butter.

buns, water, potatoes, salt, flour, cream of wheat, nutmeg, egg, parsley

Taken from www.food.com/recipe/german-potato-dumplings-152159 (may not work)