- 6 potatoes, unpeeled
- 1 cup flour, sifted
- 1 egg, beaten
- 1 Tbs Salt
- 4 tsp butter, melted
- ¼ tsp pepper
- 1 Tbs onion, chopped
- ½ cup dry breadcrumbs
Boil potatoes with skin on. Refrigerate until ready to use. Peel boiled potatoes and press through a potato ricer. Combine potato, flour, egg, onion and seasonings into a dough.
Roll dough into balls the size of a golf ball. Press down to flatten, insert 2 or 3 croutons into the center and roll the dough around croutons to form a ball.
Bring a large amount of salted water to a boil. Slowly lower dumplings into boiling salted water and boil for 8-10 minutes. Remove from water using a slotted spoon and drain on paper towels.
Combine butter and breadcrumbs and spread on plate. Roll dumplings in buttered breadcrumbs.