4 tsp. butter
1/2 c. unseasoned (plain) breadcrumbs
Prepare potatoes one day in advance by boiling in jackets. Refrigerate until ready to use.
Peel and grate finely or use a food chopper or potato ricer. Combine ground potatoes with flour, egg, onion and seasonings until a dough is obtained.
Roll dough into a ball, the size of an egg. Press down to flatten, and fill center with 3-4 croutons. Smooth dough around croutons and roll in the form of a dumpling.
Bring a large amount of salted water to a boil. Cook dumplings in boiling salted water for 8-10 minutes. Remove from water using a slotted spoon. Drain on paper towels and serve with butter topping.
