2 pounds potatoes
2 cups flour
2 slices bread, cubed
1 tablespoon butter
Cook potatoes in skins the day before making.
The next day, peel and mash potatoes or put through a potato ricer.
Add flour, eggs and seasoning, and knead to a firm dough.
Sauté bread pieces in butter, then form pieces of dough into dumplings, enclosing a few sauteed bread cubes in center of each dumpling.
Shape and drop into boiling, salted water and cook for 10 to 15 minutes.