Potatoes:

2-3 medium potatoes
2 tbsp. salt

Dumplings:

3 c. flour
2 eggs
1 c. milk
1/2 tsp. salt
1/4 tsp. baking powder (optional)

Boil 2 or 3 medium sized potatoes in 3 quarts of boiling water. Add 2 tablespoons of salt to the water. Boil potatoes until almost fork tender. Add dumplings.

Dumplings:

Sift dry ingredients together, add eggs and enough milk to a medium stiff dough, Mix well, drop by teaspoonfuls into boiling water with potatoes, boil for 8 or 10 minutes, then drain water and add to potatoes.

Heat 3/4 cup cream and pour over potato and dumplings. Top with buttered bread crumbs. Melt 2-3 tablespoons of butter; toss with bread crumbs and toast in a skillet until lightly golden.

Cream may be omitted; just put a pat of melted butter over top and sprinkle a bit of chopped parsley or paprika for a color garnish, if desired.

They are also good when fried; melt butter in a skillet with a small minced onion and sauté until golden brown.