Potato Dumplings

Potato Dumplings

4 to 5 russet potatoes, unpeeled

1 to 1 1/2 cups flour 

1 egg

1 tablespoon of salt

pinch of black pepper

3/4 teaspoon grated onion

stuffing croutons, not seasoned

Cook potatoes in boiling water until tender; drain and cool. Refrigerate over night. Next day peel and grate potatoes. Add one cup of flour, egg, salt, pepper, and onion; mix until smooth. Add additional flour gradually to form dumpling mixture that will hold together. Form onto balls the size of an egg Into each dumpling insert 2-3 croutons, then again form into ball. When ready to cook drop dumplings into gently (not heavy boiling) boiling salted water and cook 8 to 10 minutes. Dumplings are done when they turn and float to top and are no longer gummy inside.