Potato Dumplings from Fredericksburg, Tx

• 2 lbs potatoes
• 2 eggs
• 1 12 teaspoons salt
• 1 cup flour (or more)
• 18 teaspoon nutmeg
• crouton

1. Boll potatoes until tender, then peel them and mash, or put through a ricer.
2. Add the other ingredients and knead until smooth.
3. Roll one sample dumpling into a ball about the size of a small egg and drop it into a pot of boiling water and let it cook for about 3 minutes.
4. If it falls apart add more flour to the rest of the dough.
5. Form the dough into balls with a crouton in the center of each and cook in boiling water for 12 minutes.
6. Serve with any meat stew or with onion gravy or left over gravy of any sort.

potatoes, eggs, salt, flour, nutmeg, crouton

Taken from www.food.com/recipe/potato-dumplings-from-fredericksburg-tx-381101 (may not work)