INGREDIENTS (for 12 small dumplings)

  • 2lb of good floury potatoes
  • A teaspoon and-a-half of salt
  • An eighth of a teaspoon of grated nutmeg
  • 2 and three quarter ozs of plain flour
  • 1 large egg
  • A heaped tablespoon of potato starch
  • 2 slices of good quality white bread with the crusts removed and cut into small cubes
  • 1 tablespoon of butter
  • 1 tablespoon of olive oil


Melt butter in oil and fry bread cubes until golden. Drain on paper towels and reserve.

Scrub potatoes but do not peel. Cook in large pot of water for 45 minutes or until tender, drain.

When cool enough, peel potatoes and cut each into roughly four chunks. Chill these in fridge for 45 mins before removing and thoroughly mashing so there are no lumps.

Add salt, nutmeg, starch and flour, and knead well, adding a little more flour if mixture is sticky. Mix in egg, knead again and make spheres a little larger than golf balls.

Into the centre of each dumpling insert a couple of fried croutons and make sure the dough encases them completely.

Bring a large tureen of water to the boil, sprinkle dumplings lightly with flour and lower carefully into water. Cook at a steady simmer making sure they do not touch each other as this could lead to disintegration. They are ready when they float on the surface, after about 10 to 12 minutes.