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.