German Potato Dumplings

 3 lb medium potatoes (about 10), peeled and quartered

1 cup all-purpose flour

3 large eggs, lightly beaten

2/3 cup dry bread crumbs

1 tsp salt

1/2 tsp ground nutmeg

12 cups water

Browned Butter Sauce:

1/2 cup butter, cubed

1 Tbsp chopped onion

1/4 cup dry bread crumbs

1.  Place potatoes in a Dutch oven; add water to cover.  Bring to a boil.  Reduce heat; cook, uncovered, 15-20 minutes or until tender.  Drain; transfer to a large bowl.

2.  Mash potatoes.  Stir in flour, eggs, bread crumbs, salt and nutmeg.  Shape into sixteen (2 in) balls.

3.  In a Dutch oven, bring 12 cups water to a boil.  Carefully add dumplings. Reduce heat;simmer, uncovered, 7-9 minutes or until a toothpick inserted in center of dumplings comes out clean.

4.  Meanwhile, in a small heavy saucepan, heat butter and onion over medium heat.  Heat 5-7 minutes or until butter is golden brown, stirring constantly.  Remove from heat; stir in bread crumbs.  Serve with dumplings.