Mader's Dumplings:

• 4-5 russet potatoes, unpeeled
• 1 - 1 1/2 cups flour (divided)
• 1 egg
• 1 tbsp salt
• pinch of pepper
• 1/2 tsp grated onion
• optionally- dried marjoram, chopped chives
  

Cook potatoes in boiling water until tender; drain and cool. Refrigerate overnight. Next day, peel and grate potatoes. Add 1 cup flour, egg, salt, pepper, and onion. Mix until smooth. Add additional flour gradually to form dumpling mixture that will hold together. Form into balls the size of an egg.
into each dumpling, insert 2-3 croutons, then again form into a ball. When ready to cook, drop dumplings into gently boiling, salted water and cook 8-10 minutes. Dumplings are done when they turn and float to top and are no longer gummy inside.