About 4 cups of cold mashed potatoes (O.K. You may cheat and use instant)
½ cup bread crumbs
A few grindings of nutmeg
1 raw egg, lightly beaten
Some minced fresh parsley
Salt to taste
Combine first six ingredients and mix well. You want to wind up with a soft do that may easily be formed into balls. If the dough is too stiff, add water a teaspoon full at a time, working in well after each addition, until the desired texture is achieved. If the dough is too sticky, work in flour, again, a spoonful at a time, until you have the right texture. Knead gently on a lightly floured board. Pinch off pieces and form into balls about the size of a golf ball. Bring a pot of water or stock to a rapid simmer and gently drop the balls in. Poach for about 10 minutes. Remove from the pot with a slotted spoon and serve immediately. A cold dumpling is not a thing of grace and beauty and no, you may not reheat them in the microwave.
You may also place the raw dumplings on top of a stew to cook.