Put potatoes through
the large disk of a food mill into a large bowl. Blend in egg yolks, corn
starch, bread crumbs, nutmeg, and salt to taster. Mix thoroughly.
Working on a floured
surface, roll potato dough into a roll about 2 inches in diameter, then
slice in 8 to 10 pieces. Shape into dumplings.
Bring a large pot of
salted water to a boil. Roll each dumpling in flour and drop, one at a
time, into boiling water. Cook for about 15 to 20 minutes. Dumplings are
done when they float to top of water. Remove with slotted spoon, and drain
Yield: About 10 large
This recipe from www.inmamaskitchen.com
Contributor: Alice Kramer
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