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    Potato Dumplings

    3 medium-size potatoes, peeled and quartered
    1 egg, beaten
    1/2 cup dry bread crumbs
    2 teaspoons salt, divided
    1/4 teaspoon McCormick Ground White Pepper
    1/4 teaspoon McCormick Onion Salt
    3 to 4 tablespoons all-purpose flour
    6 cups water


    Boil potatoes in 2-quart saucepan in lightly salted water until tender. Drain well and set aside to cool slightly. Process through ricer or coarse sieve into medium-size bowl.

    Add egg, bread crumbs, 1 teaspoon salt, white pepper, and onion salt. Mix well.

    Stir in 3 tablespoons flour. Add up to 1 tablespoon additional flour, if needed, to make dough that is soft but not too sticky. Lightly flour hands and form mixture into 1 1/2-inch balls.

    Heat water and remaining 1 teaspoon salt to rapid boil in large saucepan. Add potato balls gently and cook 8 minutes or until dumplings change in appearance and begin to look fluffy.

    Remove with slotted spoon and serve hot.

    Makes 16 to 18 dumplings

    This recipe created by McCormick, Inc.

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