6 Idaho potatoes in jackets
1 cup flour, sifted
1 egg, beaten
1 tbsp. salt
pinch pepper
1 tbsp. grated onion
2 pieces bread toast, cut into croutons

Butter Topping:

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.

Butter Topping:

Melt butter, stir in breadcrumbs. Serve over dumplings.

Submitted by: CM