1 ½ pounds russet potatoes
1 stick unsalted butter
2 cups fresh bread cubes
1 pinch freshly grated nutmeg, or to taste
1 pinch cayenne pepper, or to taste
salt and freshly ground black pepper to taste
2 large eggs
1 cup all-purpose flour
1 tablespoon snipped fresh chives, or to taste
Put the potatoes in a big pot, add salted water, and bring to a boil. Simmer for 15 to 20 minutes, with the heat reduced to medium-low. Drain and allow to cool till manageable.
Melt butter in a pan over medium heat as the potatoes cool. Cook and swirl the bread cubes for 4 to 5 minutes, or until they are crisp and golden brown. With a slotted spoon, remove from the heat and transfer the croutons to a bowl. Melted butter should be saved in the pan.
Put peeled potatoes in a sizable bowl. Mash and season with salt, pepper, cayenne, and nutmeg. Add the eggs and blend well. Do not overmix the flour; just stir it in until it is combined.
Simmer some salted water in a saucepan. Scoop some dough into your palm after wetting your hands with water. Create a circle out of the dough, form a little depression in the center, and add two or three croutons. Roll the dough into a smooth ball after sealing the dough around the croutons. Make seven more dumplings by repeating.
One at a time, drop the dumplings into the simmering water using a large spoon. Cook for 1 to 2 minutes, or until they float to the top. For 10 minutes, simmer with the lid on over a low heat. About 10 minutes additional of cooking is required after flipping the dumplings to ensure that they are fully done.
Put the dumplings on a serving platter and pour the reserved browned butter over them. Then, sprinkle the remaining croutons and chives on top. Allow the dumplings about 10 minutes to gently stiffen up before serving.
1 hrs 25 mins
8 large dumplings