Ingredients:

2 tablespoon butter
1 slice white bread (in 72 equal pieces)
1 1/3 cups (less 1 teaspoon) flour, divided
2 pound peeled boiled potatoes
1 egg
1 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon white pepper
4 quarts water

Directions:

In small skillet heat margarine until bubbly and hot; add bread and sauté, stirring constantly, until bread has absorbed the margarine and is browned. Set aside. Measure out and reserve 2 tablespoons flour. In mixing bowl combine remaining flour with potatoes, egg, and seasonings, mixing well; portion dough into 24 equal mounds. Flour hands with reserved flour and shape mounds into balls; press 3 bread cubes into each ball and seal closed, forming dumplings.

In 5-quart saucepan or Dutch oven bring water to a boil; use slotted spoon to gently lower several dumplings into water (they will sink to the bottom); when dumplings rise to surface, cook for 3 to 5 minutes longer. With slotted spoon, remove dumplings to warmed serving platter. Repeat procedure with remaining dumplings.