Potato Dumplings

• 1 pound boiling potatoes
• 1/4 cup onion, finely chopped
• 1/4 cup celery, finely chopped
• 2 tablespoons butter
• 1 1/2 cups fine dry bread crumbs
• 1/2 cup white flour
• 3 eggs
• 1 teaspoon salt
• 2 quarts water
• 3 tablespoons melted butter, if desired, or 3 tablespoons bread crumbs, lightly sauteed in 3 tablespoons butter

1. Boil the potatoes until tender, and when they are cool enough to handle, peel them and put them through a ricer.
2. While potatoes are cooking, saute the onion and celery in the butter over medium-low heat until tender and translucent but not browned.
3. Add to riced potatoes and mix well.
4. Add bread crumbs and flour to potatoes.
5. Lightly beat the eggs, and add, with salt, to potatoes.
6. Mix together very well, using your hands.
7. When ready to cook, form the mixture into 2-inch balls, dipping your hands in cool water before working the sticky mixture.
8. Bring water to a rolling boil.
9. Add a tablespoon of salt, if desired.
10. Drop the balls, one by one, into the boiling water and cook until they float to the surface.
11. Do not try to poach too many at once: 6 or so should be enough to handle at one time.
12. When they float, remove from water with a slotted spoon.
13. Drain on paper towels, and serve in a warm bowl with butter drizzled over, if desired, or topped with the sauteed bread crumbs.

potatoes, onion, celery, butter, bread crumbs, white flour, eggs, salt, water, butter

Taken from cooking.nytimes.com/recipes/99 (may not work)