German Bread Potato Dumplings Recipe

• 1½ lbs Russet Potatoes (about 2 large)
• 1½ tsp Salt
• 1/8 tsp Nutmeg (ground)
• ½ cup All-Purpose Flour
• 1/8 cup Cornstarch
• 1 large Egg
• 2 slices White Bread
• 1 tbsp Butter (unsalted)
• 1 tbsp Corn Oil or Vegetable Oil

• Trim off the crusts of the white bread and set them aside.
• Cut the bread slices into ½-inch cubes.
• Heat butter and oil in a pan.
• Fry the bread cubes in the oil till golden brown.
• Remove and dry on paper towels.
• Boil water in a large pot, along with some salt.
• Scrub the potatoes and cook them in the salted water for about 45 minutes till tender.
• Drain the potatoes and cool them slightly.
• Peel the potatoes and chop them into large pieces.
• Now, refrigerate them for around 30 minutes till they turn cold.
• Remove and mash the potatoes using a fork or run them through a ricer into a large bowl.
• Mix the mashed potatoes with salt and nutmeg.
• Add flour and cornstarch.
• Knead the mixture to form smooth dough. Add flour, if required.
• Break the egg into the dough and mix well.
• Roll the dough into walnut-size balls.
• Place a bread cube in each dough ball and roll the dumpling between palms to enclose the bread cube. Form smooth balls.
• Place water in a large pot, along with salt and put it on fire.
• When the water is near boiling, add the dumplings and cook for 10 to 15 minutes, or till they rise to the top.
• Remove the dumplings with a slotted spoon and transfer to a large bowl.
• Cover them with a damp kitchen towel, till all the dumplings are done.
• Serve hot.