Kartoffelkloese (Potato Dumplings)
6 medium potatoes
1/2 cup all-purpose flour
1 tablespoon grated onion
1 1/2 teaspoons salt
1/4 teaspoon white pepper
1/8 teaspoon nutmeg
1/8 teaspoon cinnamon
1/4 pound butter, melted
1/2 cup fresh bread crumbs
Boil potatoes in their skins; drain, peel, and grate or put through a food mill or ricer.
Beat eggs and add flour, onion and seasonings; beat mixture into the potatoes with a wire whisk to make them as fluffy as possible.
Roll potato dough into balls about 1 inch in diameter. Drop them into boiling salted water and simmer about 10 minutes. Drain well.
Pour the butter over the dumplings and sprinkle with bread crumbs.
Serves 4 to 6.