Cook unpeeled potatoes, covered, in boiling water just until tender – about 30 minutes. Drain; cool slightly; peel.
Put potatoes through a ricer. Spread on paper towels, to dry well.
Then turn potatoes into large bowl. Lightly toss with 1 ½ teaspoons salt and the pepper. Make a “well” in center; break eggs into it.
Sift 1/4 cup flour over eggs. Then add cream of wheat, nutmeg, and parsley. With hands, work mixture until it is smooth and holds together.
Shape into approximately 18 egg size balls. Roll in remaining flour.
Meanwhile, in large saucepan, bring about 2 quarts lightly salted water to boiling point; reduce heat.
Drop in at one time just enough potato balls (about 4 or 6) to fit comfortably in pan. Boil gently, uncovered, 2 minutes after they rise to surface. With slotted spoon, transfer dumplings to paper towels, drain. Serve hot, with Sauerbraten.
"I make ahead… refrigerate and reheat in boiling water. (*the cookbook says 1 cup of unsifted all-purpose flour, and ½ cup packaged dry bread crumbs.)
Serves: 6 - 8
Contributor: alan gaudette
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