6 med. sized potatoes, about 2 lb.
2 tbsp. butter or more
1 1/2 slices bread, cut into cubes
2 qt. water
2 tsp. salt
1 egg, slightly beaten
1 tsp. salt, additional
Dash of white pepper
2/3 to 3/4 c. sifted flour
1/4 c. cornstarch

Wash, pare and cook potatoes about 30 minutes or until tender. Drain; dry potatoes by shaking pan over low heat. Mash or rice potatoes thoroughly. Set aside to cool completely. Meanwhile melt in large heavy skillet over low heat 1-2 tablespoons butter; add bread cubes and toss until all sides are coated and browned, adding more butter if needed. Set aside.

Bring to boiling 2 quarts water and 2 teaspoons salt. When potatoes are cooled, whip in lightly beaten egg, 1 teaspoon salt and white pepper. Add the cornstarch and half of the flour to potatoes. Add enough of the remaining flour to make a soft dough. Break off pieces of dough and shape into balls. Take and poke a few of the bread crumbs into the center of each ball.

SECRET: Keep hands dusted with flour while making balls. Drop into the boiling water. Cook only as many dumplings at a time as will lie uncrowded one layer deep. Cook about 5-10 minutes or until dumplings rise to surface of water. Carefully remove with slotted spoon and drain over the water for a few seconds. Put dumplings on warm serving dish. Leftover dumplings may be sliced and fried in oil or butter and served with gravy.