2 cup potatoes, cooked; cooled and riced
2 medium eggs
1 teaspoon salt
1 cup all-purpose flour
1 butter; melted
1 bread crumbs; fine dry
Combine potatoes, eggs, and salt in a bowl; beat with a wooden spoon to combine thoroughly. Add flour, enough to make a stiff dough; mix well. With floured hands, shape dough into balls about 1 1/2 inches in diameter. Drop into a large kettle of boiling water; bring water to a slow boil again. Cook about 12 mins, or until dumplings rise to the top. Test by tearing one dumpling apart with 2 forks. Remove with a slotted spoon and drain. Serve with melted butter and a sprinkling of bread crumbs, if desired. Makes about 18.
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