Kartoffel Kloesse (Potato Dumplings)

Place the potatoes in a large pot with enough water to cover. Bring to a boil and cook until the potatoes are soft about 20 minutes. Drain water and place potatoes into a large bowl. Mash potatoes leaving them slightly lumpy (just like making mashed potatoes). Mix in the salt eggs flour 2/3 cup of bread crumbs and nutmeg. Roll into walnut sized balls. If the dough is too sticky you may want to mix in more flour or bread crumbs.

Bring a large pot of lightly salted water to a boil. Gently drop the dumplings into the water. When they come up to the surface allow them to boil uncovered for 3 minutes. Remove the dumplings with a slotted spoon and keep warm.

While you are waiting for the water to boil melt the butter in a skillet over medium heat. Add onions and 1/4 cup of bread crumbs. Cook stirring constantly until the onions are tender and the sauce has thickened some. Pour sauce over the dumplings before serving.