Ingredients

2 lb. potatoes, peeled and boiled
1/3 C. margarine or butter
1/8 tsp. salt
1 egg yolk
3/4 to 1 C. sifted flour
1 slice white bread cut into 1″ cubes
1 Tbsp. margarine or butter

Cooking Instructions

Mash potatoes until very smooth with margarine and salt. Beat in egg yolk and flour to make an easily handled dough. Fry bread cubes in one Tbsp. margarine until crisp. Form approximately 2″ balls of the potato dough. Press a cube of fried bread into center of each potato dumpling and smooth surface. Bring a large pot of water to a boil. Drop potato balls carefully into boiling water, lower heat and simmer for 20 minutes. Dumplings should float and be slightly puffed up when done. Drain on paper towels. Serve immediately with Sauerbraten, Rouladen or pot roast and gravy. 6-8 servings
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)