- 6 tablespoons butter, divided (90 g)
- 1 cup dry white breadcrumb (90 g)
- 2 slices fresh white bread, cut into ½ inch pieces
- ½ cup farina, not quick-cooking (75 g)
- ½ all-purpose flour (55 g)
- ⅛ teaspoon ground nutmeg, freshly grated if possible (0.63 g)
- ⅛ teaspoon white pepper (0.63 g)
- 3 teaspoons salt (15 g)
- 3½ cups cold mashed potatoes or 4- 5 medium russet potatoes (790 g)
- 2 eggs, lightly beaten
- In a skillet, melt butter and sauté bread crumbs into butter until browned.
- Remove from pan and place on paper towels to drain.
- Using the same pan/skillet, add the other 2 tablespoons of butter and cook the white bread until browned.
- Drain buttered white bread on paper towels. Combine this with the toasted bread crumbs and set aside.
- Place mashed potatoes in a large mixing bowl.
- In a small bowl, mix together flour, farina, 1½ teaspoon salt, nutmeg and pepper. Gradually blend this mixture in three or more portions to the potatoes, beating after each addition.
- Whisk in eggs and mix well. If mixture is too thin to hold together in a ball, add flour gradually to the mixture.
- In a cooking pot, bring 4 quarts of water and remaining salt to a boil.
- Lightly dust hands with flour and shape each dumpling into a 2 inch ball. Make a hole into the center of the ball.
- Place 2-3 croutons into the center of each dumpling and pinch/roll the edges to cover the croutons.
- Drop dumplings by batches into boiling water and stir gently.
- Reduce heat and simmer for 12-15 minutes, or until dumplings float to the surface. Cook for an additional one minute.
- Remove dumplings with a slotted spoon and place on a preheated platter.
- Sprinkle with toasted bread crumbs and serve immediately.