Sorry for the late upload, but I had some mysterious modem
issues, and this German potato dumpling video took over 5 hours to upload! I
was having flashbacks to those good, old dial-up AOL days, and they weren’t good
flashbacks. I do miss that cool modem sound, but that’s about it.

Anyway, it’s late, but I wanted to post the
ingredient amounts, and maybe I’ll add some more info tomorrow, although these are
so basic that’s probably not necessary. The only tip I’ll give is that I
think baking the potatoes works better than boiling them whole. Peeling, quartering,
and boiling until tender will also work, but don’t overcook them, otherwise
they’ll absorb too much water.

By the way, if you’re German, or know the same things they
do, I’d love to learn why we’re sticking croutons in the middle of these things. I
totally get the crumbs on top, but inside? If you have an explanation, I’d like
love to hear it, and in the meantime, I really do hope you give these a try
soon. Enjoy!

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Ingredients for 8 to 10 German Potato Dumplings:

2 large russet potatoes (about 1 1/2 pounds)

salt, freshly ground black pepper, and cayenne to taste

pinch of nutmeg

2 large eggs

1 cup flour

fresh chives to garnish

For the croutons/crumbs

1 stick unsalted butter (1/2 cup)

2 cups fresh bread cubes

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