These potato dumplings come from Hungary and they are really awesome. Made with mashed potatoes and rolled in buttered breadcrumbs, these little guys are guaranteed to become your favorites!
Cook the potatoes in a lightly salted water, covered, until they are soft when pierced with a skewer. It should take about 30 minutes. Let cool, peel, and mash them in a bowl. Add the egg, egg yolk, and 1 tablespoon salt. Mix to combine. Add the flour in batches until you get a soft dough. The amount of flour needed depends on your potatoes.
Transfer the dough to a well-floured surface and knead until smooth. It should be firm and not sticky.
Break off walnut-sized pieces of the dough and roll each one of them between your palms to form a long strip 3/4 inch (2cm) in diameter. Cut into 1 1/2 inch (4cm) length pieces.
In a large pot, boil the dumplings in batches, for 5-10 minutes. They are ready as soon as they rise to the surface. Remove with a slotted spoon.
In a large skillet, melt the butter and stir in the breadcrumbs mixing well. Roll the potato dumplings in the mixture and serve. Enjoy!
Adapted from Cooking Jewish by Judy Bart Kancigor