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 courtesy of Back of the Box Recipes. www.backofthebox.com Home Page This recipe created by McCormick.