4 to 5 russet potatoes, unpeeled
1 to 1 1/2 cups flour
1 tablespoon of salt
pinch of black pepper
3/4 teaspoon grated onion
stuffing croutons, not seasoned
Cook potatoes in boiling water until tender; drain and cool.
Refrigerate over night. Next day peel and grate potatoes. Add
one cup of flour, egg, salt, pepper, and onion; mix until smooth.
Add additional flour gradually to form dumpling mixture that will
hold together. Form onto balls the size of an egg Into each dumpling insert
2-3 croutons, then again form into ball. When ready to cook drop dumplings
into gently (not heavy boiling) boiling salted water and cook 8 to 10
minutes. Dumplings are done when they turn and float to top and are no
longer gummy inside.