Potato Dumplings

Potato dumplings can be light as quenelles or heavy as Grant’s Tomb, depending on the hand of the cook. The hand of Lizzie Kander sprinkled dumplings lightly with cinnamon and nutmeg and fine bread crumbs. Bread crumbs or croutons are often used as a garnish for dumplings and noodles in Central European cooking. Many traditional recipes for potato dumplings call for a few croutons to be hidden in the center of each dumpling, which gives a serendipitous crispness to the soft potato dough. So