This recipe goes with my Aunt Mary’s Rouladen recipe, as seen in the photo above. Potato dumplings mix well with the meat and gravy (the gravy tastes better than it looks). The dumplings take a little work, but they’re delicious! Aunt Mary’s recipe might have left a few steps out, probably assuming I had more knowledge than I do, so I consulted this one to help fill in the gaps.

2 large potatoes, peeled and chopped (or 2 cups instant mashed potatoes)
1 cup self-rising flour
1 egg
8 large seasoned croutons or buttered, sauteed bread cubes

Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes. Drain and mash.

In a medium bowl, combine the potatoes with flour and egg. Using about 1/4 to 1/2 cup of mixture each, shape into dumplings. Press a crouton into the center of each and seal dough around it.

Drop the dumplings into simmering soup or broth. Cover and cook 20 minutes. Do not remove lid while dumplings are cooking.

Remove the dumplings and serve with rouladen.