Anyway, it’s late, but I wanted to post the ingredient amounts, and maybe I'll add some more info tomorrow, although these are so basic that’s probably not necessary. The only tip I’ll give is that I think baking the potatoes works better than boiling them whole. Peeling, quartering, and boiling until tender will also work, but don’t overcook them, otherwise they'll absorb too much water.
By the way, if you’re German, or know the same things they do, I’d love to learn why we're sticking croutons in the middle of these things. I totally get the crumbs on top, but inside? If you have an explanation, I’d like love to hear it, and in the meantime, I really do hope you give these a try soon. Enjoy!
Ingredients for 8 to 10 German Potato Dumplings:
2 large russet potatoes (about 1 1/2 pounds)
salt, freshly ground black pepper, and cayenne to taste
pinch of nutmeg
2 large eggs
1 cup flour
fresh chives to garnish
For the croutons/crumbs
1 stick unsalted butter (1/2 cup)
2 cups fresh bread cubes-->