Ingredients:
- 500 g (about 4 cups) potatoes, boiled and mashed
- 150–200 g (1 1/4–1 2/3 cups) all-purpose flour
- 1 egg
- Pinch of salt
- 50 g butter
- 3–4 tbsp breadcrumbs
- 2–3 tbsp sugar
Instructions:
- Mash cooled potatoes. Mix with egg, salt, and gradually add flour to form soft, slightly sticky dough.
- Roll dough into small logs about 2 cm thick. Cut into 2–3 cm pieces. Roll each piece lightly into an oval or small dumpling shape.
- Boil a large pot of salted water. Cook dumplings in batches until they float to the surface (about 3–5 minutes). Remove with a slotted spoon.
- In a skillet, melt butter and toast breadcrumbs until golden. Stir in sugar.
- Toss cooked dumplings in the buttery sweet breadcrumbs. Serve warm.
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