Crouton-Filled Potato Dumplings

• 12 1-inch sourdough bread cubes
• 1 1/2 pounds russet potatoes (about 2 large)
• 1 1/2 teaspoons salt
• 1/8 teaspoon ground nutmeg
• 1/2 cup (or more) all purpose flour
• 1/2 cup cornstarch
• 1 large egg

1. Preheat oven to 400F.
2. Place bread on baking sheet.
3. Bake until crisp, about 10 minutes.
4. Cool.
5. Cook potatoes in large pot of boiling salted water until tender, about 45 minutes.
6. Drain.
7. Cool slightly.
8. Peel.
9. Cut potatoes into large pieces.
10. Refrigerate until cold, about 30 minutes.
11. Mash potatoes in large bowl.
12. Mix in salt and nutmeg.
13. Add 1/2 cup flour and cornstarch.
14. Using hands, knead mixture in bowl until smooth dough forms, adding more flour by tablespoonfuls if dough is sticky.
15. Mix in egg.
16. Form dough into balls, using 1/4 cupful for each.
17. Insert bread cube into center of each dumpling; roll dumpling between palms to enclosed bread cube completely and form smooth ball.
18. Working in batches, cook dumplings in large pot of boiling salted water 10 minutes.
19. Using slotted spoon, transfer dumplings to large bowl.

bread cubes, russet potatoes, salt, ground nutmeg, flour, cornstarch, egg

Taken from www.epicurious.com/recipes/food/views/crouton-filled-potato-dumplings-745 (may not work)